Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Sign In with Google Sign In with OpenID Sign In with Twitter

Categories

In this Discussion

Note to Visitors: Many posts have uploaded pictures that are only visible to logged in members. You may sign up for free and you will be able to see them.

Top Leaders

Top Posters

Who's Online (1)


Feeling generous? Help keep HBF running.
Get the sticker that shows them how you really feel.
Hot Pepper Beer
  • jlwjlw
    Posts: 16,417
    I've been thinking about making some sort of a hot pepper beer for about a year or so now. Thought I would throw it out there for a complete design and construction of a recipe. The initial post may be a little random as I think of questions or ideas.

    To kick things off here are some initial thoughts.

    I think a sweeter IPA with a maltier back bone might be best to balance the pepper's

    I usually grow habanera’s, jalapeno's, sweet bell's and maybe some sort of a cayenne
    For hops I need to do some research

    Also I need to figure out what techniques do I use to extract the flavor out of the peppers. So do we throw them in the boil and if so when? Do I throw them in secondary or late in primary. Do I use a puree or diced or whole. What about in the first wort?

    What a bout yeast? Typical S-05 or do I go toward a Belgian yeast for something different.

    Also what about grains and malts. What about using rye and a little chocolate malt? I could use a base similar to my black ale which is hoppy but could really balance the peppers.
    More to come...
  • FuzzyFuzzy
    Posts: 46,890
    Here's what i can say after having brewed a pepper beer that turned out all wrong:

    The one's i've seen at the beer shop have all been pilsner-ish type of beers as a base, so i started out with a blonde ale and added peppers in secondary. To me, the light flavor of the blonde/pils type beers isn't enough to temper the heat of the peppers. I think you're on the right track with a maltier back bone. I can see this working well as a malty ipa or even a hoppier porter.

    I used some dried peppers tossed into the secondary, so I couldn't say when the best time to add them would be. I can say that the pepper flavor was almost absent in my beer, while the heat was too strong to be enjoyable. It's like a normal/crappy blonde ale with a spicy aftertaste that's just too intense for a beverage.

    If i were to use peppers again, I would use ones that are much milder in heat than I would use for cooking. Maybe a blend of sweet bells and jalapeno, but more of the former.


    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    There is a Virginia brewery that made a pepper beer I tried maybe two years ago and it was decent. I need to figure out which one and I might be able to get some advice.

    I wonder if putting in the boil with say 15 to go would also work.

    I like the idea of a blend of sweet bell's and maybe jalapeno or banana peppers.
  • ceanntceannt
    Posts: 48,486
    I use fresh peppers, out of my garden if I can. I slice them in half long-ways, and roast them in the oven at 350 degrees until they start to blacken around the edges. I have had very good luck with them in the boil with 15-minutes remaining. I have also "dry peppered"..... I even soaked some in Tequila for three weeks, and added the liquor a week before bottling. But it seems to me that the boil is best. The roasting seems to be the secret.
    The malty background is the way to go.... balance is key.
    Jalapenos are great, cayennes are good too. I really like the Red Fresno peppers, great combination of heat and flavor. I haven't tried the Habeneros..... might be easy to "overshoot"....
    Really interested in how all this works in a hoppy beer!
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,890
    Now that ceannt mentioned it, roasting first sounds like a great idea.

    What hops are you considering for this?
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    Don't know yet on hops. I open to suggestions. Plus I need to do some more reading on hop descriptions.
  • ceanntceannt
    Posts: 48,486
    I would be tempted to go easy on bittering additions..... and unload on late addition hops....
    I would think that something fairly "bright" (if that makes any sense) would go best... I would stay away from something heavy or resiney or earthy....... ????????
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,486
    I was thinking about this last night..... and keep coming back to cascades...

    You now have me wanting to try a batch..... like I didn't have enough things I want to do......
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    I like cascade I was also thinking about Citra becuase of the fruit characteristics:

    Citra Alpha 13.4 A new 2009 release, previously unavailable. This hop was hybridized by Sierra Nevada and Widmer and has very strong tropical fruit, papaya, mango fruity overtones, Very popular and sought-after. Northwest or American-style IPA's, pale ales or any hoppy style where strong hoopy flavors are desired
  • jlwjlw
    Posts: 16,417
    Ok, Citra combined with a touch of jalapeno. If you get the mango and jalapeno it would be like mango salsa or at least that combo if you follow me.
  • ceanntceannt
    Posts: 48,486
    That would work..... Amarillo came to mind too.... but I'm liking the Citra idea.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,486
    hhhmmmmm.... maybe later in the summer, we could both do a batch, with a little different focus... and share with each other....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    ceannt said:

    That would work..... Amarillo came to mind too.... but I'm liking the Citra idea.



    Yes, Amarillo also came to mind for as well.

    ceannt said:

    hhhmmmmm.... maybe later in the summer, we could both do a batch, with a little different focus... and share with each other....



    That sounds like a good idea. I was going to wait until I can pick the peppers fresh from my garden.

    A swap would be cool to see the different variations of what we could do. I still need to try and remember what brewry I sampled that one time.
  • ceanntceannt
    Posts: 48,486
    Sweet.... sounds like a plan.
    Give me a little advance notice, so we can brew around the same time.......
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    ceannt said:

    Sweet.... sounds like a plan.
    Give me a little advance notice, so we can brew around the same time.......



    I wanted to start this early so I/we had a lot of time to think through the beer and brew day and techniques.
  • ceanntceannt
    Posts: 48,486
    Works for me.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,486
    My recipe is ready....... :)
    Give me about a month lead time.... so I don't brew something else and screw up the timing.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,890
    don't forget pictures. :-bd
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,796
    I'm interested on what impacts the balance between flavor and heat extraction.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • BenvarineBenvarine
    Posts: 1,606
    Did you guys brew this? Second round of our Iron Brewer and I drew peppers, one each jalapeño, habanero and chili. Only going to have six weeks from brew to comp.
  • ThymThym
    Posts: 103,796
    Benvarine said:

    Did you guys brew this? Second round of our Iron Brewer and I drew peppers, one each jalapeño, habanero and chili. Only going to have six weeks from brew to comp.



    have you decided what kind of a flavor palate you are looking for? do you know if the people judging it are heat freaks or are they more moderate in their expectations?

    if they are into heat you could just shoot for melt your face type pepper beer, but if they aren't really heat seekers, you might go for a mild beer, with a lot of pepper flavors, but cut the heat.

    something like a cerveza style lager with some de-seeded, fire roasted peppers dropped into the primary would give you a good flavor without much heat. in most circles that would be a winner. but for a group that is looking to poop blood after drinking your lava beer, you might want to take the seeds and grind them up before dropping them in the wort during the boil.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 77,639
    Lakewood said:

    You might want to take the seeds and grind them up before dropping them in the wort during the boil.



    I don't want to live in a world where this is a thing.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 103,796
    good work with the quote manipulation there c-diddle
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 77,639
    What the hell?
    Fail.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,639
    Fixed.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 103,796
    better.

    it's a thing. i just made it a thing.
    The only thing between me and a train wreck is blind luck..... - Kenny