Hot Peppers in Brewing

[mcgster]

Does anyone have any info about using hot peppers in brewing, what types and how much to add?

I have been toying with the idea of a pale ale with a hint of hot pepper, but there isn't too much info out there on this. I'm thinking about trying with a small batch or two to test the waters.

[GAM]

http://www.brewnosers.org/forums/viewto ... rs#p135442" onclick="window.open(this.href);return false;

[LiverDance]

I've used Jalapenos and Chipolte peppers before.

for the Jalapenos: Quarter about 5 jalapenos, put them on a piece of foil and put them in the barbeque grill for about 4 minutes with it pretty hot inside. This makes the peppers soften up and start sweating out their peppery goodness. Then throw them straight in a strainer bag (optional) and into the secondary. Secondary for 3-7 days depending on how much heat you want the brew to have.

Chipolte: I use about 3 dried chipoltes (approximate 28g) for a 5 gallon batch. Secondary for 3-7 days depending on how much heat you want the brew to have

[mcgster]

Thanks Brian, i wouldn't have guessed to heat them up first but that makes perfect sense.

I will test this out on a small batch this weekend and post my results. I'll probably split a 5 gal batch into 2, use the Jalapenos in one and the other maybe try some chipotle,

Do you find much flavour comes through?

[LiverDance]

Do you find much flavour comes through?

Yes, very much so

[mcgster]

This should be interesting, i'm really looking forward to the end product.

[mcgster]

Starter is bubbling away for this now, tomorrow will be the brew day and i'll add the peppers in January when i'm back in NL.

I leave next saturday for 2 weeks and don't want to leave them for too long.

[mcgster]

I'm just getting ready to add the peppers, i picked up a pack of Poblano peppers to try, i'm roasting them now but the flavor isn't that impressive. I read that they are the fresh version of acho chilles and i figured fresh they would be tasty but they were underwhelming.

[mumblecrunch]

I'm just getting ready to add the peppers, i picked up a pack of Poblano peppers to try, i'm roasting them now but the flavor isn't that impressive. I read that they are the fresh version of acho chilles and i figured fresh they would be tasty but they were underwhelming.

There's a reason most people have heard of Ancho chiles but not Poblanos

I've read about some traditional Mexican poblano dishes, but they're not ones you tend to see outside of Mexico. I believe they're often served stuffed.

[mcgster]

hahaha good point, they are definitely not beer worthy.

I'm not sure where i could find a good source of hot peppers over here....

[mcgster]

Here's hoping this doesn't ruin the batch!

I cut the peppers in half and cored them, then roasted for 15 minutes at 375 followed by 5 minutes under the broiler. I used two large peppers (ate the rest) diced them up and put them in a shot of vodka then added them to the secondary.




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[Lykathia]

I see a lot of recipes where people use jalapeno's and other medium spiced peppers -- is it just because habaneros/ghost peppers are too overpowering when in a brew?

[mcgster]

I think its a mix of flavor and heat, Ballast Point makes a great IPA with Haberno that i picked up a few weeks back and really enjoyed.

http://www.ballastpoint.com/beer/sculpin-with-habanero/" onclick="window.open(this.href);return false;

[mcgster]

I sampled my mango-pineapple-Jalapeño IPA tonight and i think i'm more shocked at how this beer turned out than any other recipe i have tried. It is surprising good and i went back for another "sample".

The flavours blend together nicely and there is a subtle jalapeño taste followed by a flash of heat. To be honest i'd put a bit more in next time, i like the jalapeño taste!

The downside, all the fruit caused huge trub loses, i had 3.25 gal before the fruit addition and ended up with 1.75 and it clogged my keg three times. Since i ended up losing so much to trub i couldn't spare 6 bottles for garrison... i'm too greedy.