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Hedgie Bartol
Member
Username: Hedgieb
Post Number: 137
Registered: 04-2004
Posted From: 208.228.181.247
| | Posted on Wednesday, December 27, 2006 - 04:44 pm: | 
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I am sure that this subject has come up a bazillion times, but I have a need to brew a "Chili Beer" or "Pepper Beer." We have our corporate "Kick Off" coming up at the end of January, and our theme is "Kick It Up a Notch." Well, my team has done so well this year I want to reward them with some of my beer. I know that Pepper beers can be risky business, so I figured I would reach out to you all for suggestions. I will be doing a 10 gal Extract batch, and bottling half and kegging half. Any suggestions on recipes? I found a few in the Cat's meow, but they all seemed a little unsure... Help! |
tim roth
Intermediate Member
Username: Hopdude
Post Number: 488
Registered: 03-2003
Posted From: 12.214.12.248
| | Posted on Wednesday, December 27, 2006 - 09:46 pm: |
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Hedgie-
I've had good luck with a really simple recipe.
5 gallons
5lb.Munton's Wheat DME
1oz.Tettnang 60min.
Wyeast #3333 or #3638
I prefer #3638 but, any German wheat yeast would be fine. Let it ferment out and add 10 Jalapeno peppers prepared as follows;
Wash/rinse peppers and cut the stems off. Cut a slit through the peppers, leaving both ends closed. Put them in a closed bag and freeze them for a day or 2. Take them out of the bag and add them to primary and let them soak for 5-7 days. Heat level will depend on the heat of the peppers. cheers,tim
You know I'm on the level because, my bubble is in the middle.
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Hedgie Bartol
Member
Username: Hedgieb
Post Number: 139
Registered: 04-2004
Posted From: 208.228.181.247
| | Posted on Wednesday, December 27, 2006 - 10:02 pm: |
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Nice. I am typically not a Wheat Fan, but I bet that balances the heat nicely! |
tim roth
Intermediate Member
Username: Hopdude
Post Number: 489
Registered: 03-2003
Posted From: 12.214.12.248
| | Posted on Wednesday, December 27, 2006 - 10:38 pm: |
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Good call. Yes, it does balance the heat nicely.
Now, if you are used to something like the Cave Creek chili beer and you like it, this recipe isn't for you.
If you aren't typically a wheat fan, the #3333 clears nicely for me. That might be the best choice for you. cheers,tim
You know I'm on the level because, my bubble is in the middle.
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PalerThanAle
Senior Member
Username: Palerthanale
Post Number: 1673
Registered: 04-2002
Posted From: 24.106.33.146
| | Posted on Thursday, December 28, 2006 - 12:35 am: |
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Are peppers fruit? Then they have no business being in beer... BUT, If I were to drink one or even make one (several times) then I think that Tim's pepper beer (named "J1") would make a wonderful beer. It could even be a beer that one would want to drink plent of... you know, if you like that sort of thing.
I've made Tim's recipe a couple time but have always used a neutral yeast and his has always turned out better. My last one gave a couple guys heartburn... You could ask Mike H, but he couldn't handle it and had to have his wife finish it. I did use too many peppers in that last batch (I think I used 15 peppers diced and frozen).
Most of what I've said here will either be denied or lied about later other than that beer is one I rank up in the "I want another one even before I've finished this one" category.
PTA
(Message edited by palerthanale on December 28, 2006)
Water separates the people of the world, beer unites them.
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tim roth
Intermediate Member
Username: Hopdude
Post Number: 490
Registered: 03-2003
Posted From: 12.214.12.248
| | Posted on Thursday, December 28, 2006 - 01:33 am: |
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Thanks PTA. I think.
cheers,tim
You know I'm on the level because, my bubble is in the middle.
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Chumley
Senior Member
Username: Chumley
Post Number: 4508
Registered: 02-2003
Posted From: 71.32.185.111
| | Posted on Thursday, December 28, 2006 - 04:03 am: |
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HA HA Ha! Had to have his wife finish his pepper beer! 
That Mike H guy sounds like a Dallas Cowboys fan!
Get rid of me from the B&V! Send me one 3-L double magnum of Double Bastard.
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Drew Pattison
Member
Username: Droopy
Post Number: 177
Registered: 06-2003
Posted From: 143.115.159.53
| | Posted on Thursday, December 28, 2006 - 02:34 pm: |
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This will be limited help but I used to work for a brewery that contract brewed a chili pepper beer for a tex-mex type restaurant. We used our steam beer recipe and dropped the IBUs a bit. We dry-peppered with Ancho peppers. I usually got the job of de-stemming and seeding the peppers, and there were a lot of them (don't pick your nose or touch your junk!). It was a tasty beer if you like that sort of thing (I don't). It had a decent flavor and definitely some heat.
Good luck |
Tom Callen
Junior Member
Username: Tc2642
Post Number: 55
Registered: 07-2005
Posted From: 84.64.87.5
| | Posted on Thursday, December 28, 2006 - 07:15 pm: |
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I do remember listening to a Craft beer podcast which one of the presenters did recall some homebrewers putting peppers in the secondary and then tasting regularly until they had the required heat before removing them. |
David Beckerdite
Intermediate Member
Username: Darkislandfan
Post Number: 300
Registered: 04-2003
Posted From: 12.201.31.176
| | Posted on Friday, December 29, 2006 - 05:53 am: |
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I had a peppered ale once with a slice of jalapino in each bottle.
The taste was out of this world but the acid reflux I suffered the next day subdued my enthusiasim.
Each Day brings a new beginning....Thank God for beer!
David B
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Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 2585
Registered: 03-2003
Posted From: 66.32.168.151
| | Posted on Saturday, December 30, 2006 - 04:44 pm: |
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I have apepper beer on tap now that I brew every year for a chili cookoff. Just a very light ale with fairly low IBU's. 50 serrano peppers cut in half and de-seeded for the last 10 minutes of the boil. I doesn't give it much heat, mostly peppr flavor and aroma and just the slighest afterburn. I used to add some sliced jalapenos to the secondary to add some heat but have changed to adding a few drops of habanero tincture to the glass since not everyone likes the heat. |
Mike Huss
Senior Member
Username: Mikhu
Post Number: 1484
Registered: 03-2003
Posted From: 24.123.94.154
| | Posted on Tuesday, January 02, 2007 - 08:21 pm: |
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Appreciation of spicy beers is completely subjective, and if you all would be able to see the pile of spices on PTA's stovetop you would understand that he has burnt every last trace of the spice sensing taste buds that he has, hence the reason he has to overdo it on his pepper beers.
On the other hand, it is shocking that he likes spicy beer as much as he does considering he thinks a beer that tastes like candy sugar is normal.  |
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