Any one ever make a chili pepper beer?

[speed]

pm sent

dude, has my beer showed up yet?

you sending beer to yourself again?

i have alzheimeres, its fun getting beer in the mail

[TimmyR]

Most of the pepper beers I have tried haven't been all that good. Mostly too hot to be enjoyable. Cave Creek comes to mind, but many folks like it. It is just a personal preference I guess.

I currently have a chili beer on tap here at home. I went with several cans of fire roasted anaheim/new mexico chilies in the boil and dry hopped with some dried chipotles. The flavor is great, but I didn't add enough chilies to make it even remotely spicy. I need to add a few more cans the next time I make it.

My advice is to guess low on the amount of chilies you add. The stuff is still quite drinkable with too few, but undrinkable with too much.

Wayne

Bug - did you just toss the dried chipotles into the fermenter?

[beercollege]

I have a chili beer fermenting right now! Very excited to see how it turns out. Threw in 1 lb of roasted green peppers after the boil. Going to see how it tastes out of the primary and possibly add more pepper to the secondary if it needs it.

[TimmyR]

I just kegged my porter with 1/2 oz of stemmed Meco and 1/2 oz stemmed Morita chipotles last night. They are in a hop bag and the only sanitizing I did was soaked the hop bag in starsan. I'll taste every 2-days but expect maybe 1-week on the chipotles.

[Frog1881]

This past fall i got two bushels of fire roasted green chili's from a local garden center. I pureed some, chopped some, and left some whole. I used all tree styles in my green chili beer. I went a little nuts with it, but it turned out pretty good. I used quite a bit of honey in mine to offset the heat with sweet. I basically made a honey ale and doubled the honey. I used 1/2 cup of puree in the boil along with 1 tablespoon of crushed red peppers and at flame out I added 1 cup of chopped green chili and 1/2 cup of whole green chili. I let that steep for about 30 min before I chilled it. I pitched just a safale us-05 on it and left it alone at 65 degrees for 2 weeks. It turned into an Imperial Green Chili Honey Ale at 8.6% ABV. Its pretty good, the heat lasts for about 20 seconds, but most people have liked it. I cannot drink more than one or two at a time. It is however awesome to cook with.

[spiderwrangler]

I did a smoked robust porter to pair with my pulled pork that I make every year for a friend's block party. I spiced it with my dry rub spices that go on the pork (minus the salt and garlic, as I didn't think they would work as well with the rest). The amount I used wasn't really enough to come through, all I can really pick out is the smoke from the malt. I may have been able to distinguish if I had bothered to do a side by side with a non-spiced version, but may try it again at some point and up the spicing.

[TimmyR]

Sorry I never updated - they Chipotle Porter came our great. Perfect blend of dark fruit and heat from the chipotles....I will re-brew with a slightly more robust base porter.

[Zietgeist]

Hey TimmyR, would you share you recipe?
Also I saw some one reference a chipolte chocolate stout. Any thoughts on a recipe for that?

Ziet