Chipoltes in beer?
#1
Posted 06 April 2009 - 02:28 PM
#2
Posted 06 April 2009 - 03:02 PM
#3
Posted 06 April 2009 - 03:13 PM
I'll put it on my list to try and find when i'm in St. louis tomorrow. thanksI don't have advice on making it but Rogue makes a chipolte ale if you are looking to try it before attempting to create it.
#4
Posted 06 April 2009 - 05:19 PM
#5
Posted 06 April 2009 - 05:35 PM
Edited by dj in kc, 06 April 2009 - 05:36 PM.
#6 *_Guest_hophead_*
Posted 07 April 2009 - 06:43 AM
I use 5-7 jalapeno peppers in my jalapeno cream ale. I roast them. The reason I say 5-7 is because they can vary in heat from crop to crop. Generally I add 2-3 at 15 minutes, then a couple at high krauesen. I soak a couple of more in vodka to add in the secondary. As to drinking early, mine is a cream ale base so I drink it young.As a side note: I did try a chipotle porter once but didn't like it...I know people brew beers with peppers in them, I've got some hickory smoked jalepeno peppers i'm thinking about putting in a wheat beer, what i need are some guidelines on amount of peppers and how long in (secondary)? for a 5 gallon batch.also is this a beer to age or drink quickly?
#7
Posted 07 April 2009 - 06:56 AM
#8
Posted 07 April 2009 - 07:25 AM
#9
Posted 11 April 2009 - 10:04 AM
#10
Posted 11 April 2009 - 05:48 PM
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