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Aztec-style brown ale...


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#1 ER Pemberton

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Posted 16 April 2019 - 07:27 PM

Did anyone catch this in a recent AHA email? THIS looks like something I would like to try. I know that seems weird but I think it would be a cool beer to brew. Maybe a fall beer. Thoughts?

#2 Genesee Ted

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Posted 17 April 2019 - 08:35 AM

Recent? It says 2016 :)

#3 ER Pemberton

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Posted 17 April 2019 - 11:14 AM

Included in an email this week.

#4 Poptop

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Posted 17 April 2019 - 11:16 AM

I'd be interested in doing something like this as well.


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#5 ER Pemberton

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Posted 17 April 2019 - 12:27 PM

I'd be interested in doing something like this as well.

The peppers have me very interested.  The cocoa powder and honey not as much.  My experience with honey seems to be that of "jet fuel"... honey makes HOT beer that has to settle down and age a little bit but one pound into the boil might be okay.  I'm also not sure what the cocoa powder (unsweetened) would do but I'm envisioning it being kind of like a mexican chocolate with the peppers in there.  I have a metric ton of these dried pepper pods so now the questions would be 1) which variety and 2) how would you introduce them to the boil?  Cut the stems off, cut up the peppers and drop them in?  Just drop them in whole?  I might try it once when I have some 1056 hanging around.  

 

Ps.  I have Pasilla, Morita, Guajullo, Nuevo Mexico and Ancho.  



#6 jayb151

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Posted 17 April 2019 - 12:29 PM

I was interested until I saw the gravity. Then I was REALLY interested. 

 

It's nice to see some different and interesting beers that are still of a moderate abv. this one looks pretty good, might have to keep it in mind when it starts to get cool out (if summer will ever come)!


I like the idea of Ancho


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#7 ER Pemberton

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Posted 17 April 2019 - 12:38 PM

It could be really nice and I suppose it could be "just fine" but I can't imagine that it would be really bad.  I have some pale chocolate that I think I would use in place of regular chocolate and I always have Special B in the house.  Could it get tedious having 5 gallons of it?  I guess we're going to find out!  :lol:



#8 Genesee Ted

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Posted 17 April 2019 - 01:23 PM

When I use the dried chili’s to cook with, I rehydrate them. The water is pretty bitter from that so I’d probably rehydrate and discard that liquid before I removed the stems and/or seeds, depending on how spicy I wanted it to be

#9 ER Pemberton

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Posted 17 April 2019 - 01:57 PM

When I use the dried chili’s to cook with, I rehydrate them. The water is pretty bitter from that so I’d probably rehydrate and discard that liquid before I removed the stems and/or seeds, depending on how spicy I wanted it to be

Yeah, I was wondering about that.  I also rehydrate them and I take the stems off and sometimes remove the seeds... other times not.  I could see cutting off the stems and shaking out the seeds but then just adding the pods (dry) to the boiling wort to see how it came out.  The recipe doesn't mention any prep for the peppers.  



#10 djinkc

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Posted 17 April 2019 - 03:37 PM

I've used chocolate in various forms and chilies but never together - I have no clue why.  This sounds interesting.  FWIW when I have used pasilla and/or poblano I have just cut them up and used late in the boil.  My masa poblano beer has gotten compliments.  I've never used dried but FWIW I quit rehydrating for chili.  I grind them up for custom chili powder.  Just had some enchilada sauce last night I made that way and had no bitterness problem.


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#11 Poptop

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Posted 18 April 2019 - 05:29 AM

I think the cocoa powder with the chili's would play very nice together. Somehow I can taste it.  I also think rough chopping the peppers would be a good idea.  Lastly I think I would toast the peppers in a dry skillet to wake up any of the remaining oils and add a bit of toasty flavor.  Add them to secondary or at flame out.


As a thought, replace the honey with Agave Nectar.


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#12 ER Pemberton

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Posted 18 April 2019 - 06:49 AM

I think the cocoa powder with the chili's would play very nice together. Somehow I can taste it.  I also think rough chopping the peppers would be a good idea.  Lastly I think I would toast the peppers in a dry skillet to wake up any of the remaining oils and add a bit of toasty flavor.  Add them to secondary or at flame out.


As a thought, replace the honey with Agave Nectar.

Yeah, that's how you might prepare the peppers ordinarily.  I could see chopping them so that more of the pepper is exposed to the boil but I have never really boiled them so maybe they will just completely break down in the boil so chopping them isn't necessary.  Not sure on the toasting thing.  It's surprising there wasn't more info in the recipe.  I definitely think I'm going to try this though.  



#13 Poptop

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Posted 18 April 2019 - 07:46 AM

I'm going to make an attempt as well.  Right after a golden lager.  


Perhaps 1056 or 1450


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#14 Poptop

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Posted 18 April 2019 - 07:54 AM

Holy Mole.........................

 

https://www.beeradvo...l-of-mole-beer/


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#15 SchwanzBrewer

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Posted 20 April 2019 - 08:00 AM

I'm not a fan of pepper beers. Most I've tried and up tasting like salsa or are so hot it's unpleasant. Good luck on these, please report your results!
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