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Peppers in beer
Any one ever use any Peppers in their beer? I have a robust porter in secondary right now and kinda on a whim i tried something different. I pulled off a gallon into a small carboy and dropped in a 1/4 ounce chipotle pepper. Chipoltes's are jalepenos (i think) that are smoked and dried.
The porter is strong and very flavorful and I was hoping that if I only let the pepper set in there a day or so that flavor wouldn't become overpowering, just add a touch of smoke and heat.
Thoughts, comments, concerns? BTW I let it soak in some whiskey first to semi sterilize it. I took a shot of the whiskey afterwords and I'm gonna need a big swig of Pepto before I go to bed, it was really spicy. Hopefully the whiskey has soaked up most of the spice/ heat and left some of the flavor. I'm gonna have weird dreams tonight I know it.
Good night and good brewing
ID
I made a Chipotle Smoked Porter this last spring. I first made a 10-gallon clone of the Stone Smoked Porter. In secondary I steamed 8 whole chipotles and added 5 to one 5-gallon bucket and 3 to another. I kegged the 5-pepper beer first. The flavor was fantastic and some liked the light spiciness in the back of the throat received after the third swallow. It never got intense and faded after the third beer or so. I needed more so I picked up another package of chipotle peppers and sliced one open, removed most all of the seeds, and steamed it. I then racked the 3-pepper bucket on top of the sliced pepper and let it sit for another week. It made a big difference. It had the same flavor as the 5-pepper beer but with more heat starting with the first swallow. It never grew too intense for anyone drinking it but it never faded either. It was a BIG hit at the cigar store that I frequently do tastings at. This fall I plan to do the same with 3 whole and 1 sliced in each bucket during secondary, or maybe a little bit more.
Thanks Wild sounds like we are after the same-ish flavor. Next time i will definitely steam them. I just didn't put that much forethought into it this time.
By the way chipolte whiskey does give you really weird dreams. If only I really was Donkey Kong.......
ID
Hmm pepper beer can be really good, but also bad. The chili beer Rogue makes is fantastic, I think they use Chipolte peppers as well, can only dream how awesome a stronger beer would be with them though! I've also had a chili beer put out by Sante Fe brewing, stuff was horrible, tasted like Budweizer with pickled Jalapenos 
.
Keep us posted I.D.!
Well I think I found how long I like to have the Chipolte in the beer. Two Days. One Pepper per gallon for two days leaves a nice heat. Not enough to be uncomfortable but you know for sure that there was a pepper in there. I'm probably going to bottle it up as it is and let it sit some, see how it turns out.
ID
Wild, it was thing that exact same pepper! Great minds think alike!
Years ago I made a pale ale and I added 1/2 of an Habenero pepper, no seeds.Added the pepper to the 2ndry for a week. It tasted like a regular Pale ale and then you'd get a nice warmth in your throat from the pepper. excellent. you really need to be careful using habeneros or anything close in scoville units. they can really over power things. but done right they are fantastic. I don't avce the recipe I used. I got the idea from a brewmaster at a brew pub in dallas in the 90's.
great beer though.
DC
After about 5 days in secondary with the pepper the flavor has evened out at a nice warmth with just a touch of smoke. When I bottle I'm gonna do some bottles just straight pepper beer and then do the rest in various mixes of peppered and non peppered beer. So far a really great tasting beer though.
ID
this got me thinking. Maybe a nice rich stout with a touch of heat in the end from an hanenaro in the 2ndry. might have to split off a gallon of next stout and try it.
DC
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