[CH] Chile Beer Redux
Curt Snyder, Hot's Desire (hotsdesr@deltanet.com)
Tue, 3 Mar 1998 09:48:13 -0800 (PST)
I have used fresh chiles, smoked chiles (chipotles) and powder (Chimayo
Chile Powder). All three have turned out pretty well, with a few
exceptions. For fresh chiles, I use roughly the equivalent of 20 jalapenos
in 5 gallons, coarsely sliced and added to the wort and strained out prior
to fermenting. For smoked, I use about the same amount, 20 chipotles, also
in the wort and strained out. The powder winds up in the fermenter, due
to the size. I added (if memory serves) 3/4 cup of Chimayo (brand) chile
powder. The head in the fermenter came up BRIGHT red. The taste on all was
pretty good, the powder needed a little bit more heat. I have also done a
habanero ale, used about 8 habs. That one grabbed the back of your throat
and held on for a while. The only precaution is that if there is a lot of
oil in the peppers, you it will have a negative impact on head retention
later on.
Curt
Curt & Susie Snyder Hot's Desire
3137 Mira Mesa Ave. Hot Sauces & Fiery Foods
Oceanside, CA 92056 by mail order
1-760-732-0199 http://www.machines.com/hotsdesr
1-800-381-4687