Beer Forum

My wife and I recently went to Big Choice Brewing in Broomfield, CO and tried their line-up. I had their poblano stout and was really intrigued by how they got a subtle smokey flavor without the heat. The description said that they put de-seeded roasted poblano peppers in the secondary. I just brewed the stout base today (oatmeal stout) and am going to put the roasted poblanos in the secondary.

I am thinking 2-3 roasted de-seeded peppers for a 5-gallon batch. Any other thoughts?

that would be one of those cases where you start small and work your way up...start with a couple, taste, repeat till its where you want it...you may be able to email the brewer also to get a starting point

cheers!

Poblano chilis aren't their own chili but just a dried Ancho chili. Their profile is where you're getting that roasty/smoky type flavor & even though they do have the slightest touch of heat it tends to be really smooth. I love them. The last beer I did with them was a few years ago, but it was a 5 gallon Extra Pale Ale. I used 1 Poblano & 1 Anaheim chili added like dry hops, about a week IIRC. The flavors were really rough for about 2-3 weeks and all of a sudden it came together & was the perfect chili ale. Only lasted a couple days after that. I think it was the Anaheim's harshness/greenness that took so long to meld with everything else.

Anchos are dried poblanos. Close, Oz.
I used smoked ancho powder with roasted poblano, serrano, and jalaleno in an amber ale, last spring. it is still taking up room in one of my kegs. Tried it the other day. It pretty smoky and the spice takes a bit to creep up on you. I like cooking and brining with it.
I used 2 of each pepper and 1tsp of the ancho powder.
Spkcy!

snowcapt wrote:Spkcy!

Man, that must be hot!!

snowcapt wrote:Anchos are dried poblanos. Close, Oz.

It was 2:30am & I was getting ready for work. Close enough for me

I just wanted to beat spider to the punch!

Too late, he already gave me a gentle punch to the nuts.