Chilli in beer - any recomendations?

[dags]

I've just picked a heap of nasty hot habenero chillies and want to put some in a beer. I'm thinking about doing a tripple?

Any sugestions?

[DiscoFetus]

I've been wondering this myself. I want to use some chipotles in a stout.

Throwing them into secondary is probably the ideal, but its a matter of how long should they be hanging out in there and how many. Habanero I wouldn't go too high on...consider blackening them and removing the skin and seeds. This will help to cut back on some of the intense heat and give you a little more control.

[BigNastyBrew]

I've heard of this done. I think primary was the idea because in the secondary makes it a little TOO warm. Like a hot sauce.

I've heard the best results from a guy who roasted them.

[beerocracy]

I make a chipotle porter pretty frequently. The first couple of times I just dropped a hop bag into the keg and tasted it daily until it was hot enough then pulled them out. The last time I made a vodka extraction of the peppers then added that to taste. I've been wanting to use habanero but haven't decided on the base style. Something lighter, probably. The smokiness of the chipotle goes great with the roasted grains in the porter.

[Dirk McLargeHuge]

Randy Mosher, I think, has a recipe for a habanero stout. Brew your favorite stout and ferment as normal. At bottling, slice the hab into 50 slivers and put one in each bottle. Age normally. Or until you have the nerve to try one!

[Bugeater]

As a cook, I have worked with habanero peppers off and on for years. They are one of the tastiest peppers around ..........in moderation. The problem is that the capsicum is so concentrated that it is way too easy to make the food or beer too hot to enjoy.

The seeds and inside membrane from the peppers contain most of the heat. Be sure to scrape all those out and use only the meat of the pepper. Also make sure you wear rubber gloves or you will regret it, especially if you go to take a piss after handing those peppers.

Basically, a little goes a long way. If it looks like you did not add quite enough, you have probably already pushed the limit. Nothing worse than a chilie beer that is too spicy.

Wayne

[Dirk McLargeHuge]

As a cook, I have worked with habanero peppers off and on for years. They are one of the tastiest peppers around ..........in moderation. The problem is that the capsicum is so concentrated that it is way too easy to make the food or beer too hot to enjoy.

The seeds and inside membrane from the peppers contain most of the heat. Be sure to scrape all those out and use only the meat of the pepper. Also make sure you wear rubber gloves or you will regret it, especially if you go to take a piss after handing those peppers.

Basically, a little goes a long way. If it looks like you did not add quite enough, you have probably already pushed the limit. Nothing worse than a chilie beer that is too spicy.

Wayne

And never, ever rub your eyes after cutting one! Damn did that hurt!

[Mylo]

Nothing worse than a chilie beer that is too spicy.

Oh, there is worse.... it's called Crazy Ed's. Nothing worse than a corona with a chile pepper in it....

I make a chipotle porter pretty frequently. The first couple of times I just dropped a hop bag into the keg and tasted it daily until it was hot enough then pulled them out. The last time I made a vodka extraction of the peppers then added that to taste. I've been wanting to use habanero but haven't decided on the base style. Something lighter, probably. The smokiness of the chipotle goes great with the roasted grains in the porter.

I've tasted at least two vintages of the b-man's chipotle porter, and I have to say that it is possibly the best pepper beer I have tasted. Using either method (bag dangle, or extraction dosing) he managed to dial in just the right amount of heat. You want it just perceptible so that you can go back and drink another one.


Mylo