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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.

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

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

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?

mcgster wrote: Do you find much flavour comes through?

Yes, very much so

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

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.

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.

mcgster wrote: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.

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....

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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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?

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;

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.