4 replies to this topic

[Stout_fan]

I'm working on a Chipotle ale recipe.This is the first time I'm adding these to a beer and need a bit of help in the dosing level.I don't want a fire bomb here, but I don't want a wuss version either.Rather noticeable but not overpowering is what I'm going for.1.048 OG Low hopped brown BU:GU ratio of about .40. So it will be slightly malty.I've the dried Meco version, brown and about 2 to 3" long with all the seeds intact.I intend to do a vodka extraction and dry hop in the keg with these as I am doing a steam style starter for a lager.So I will be re-using the yeast and don't want heat in it.I'm guessing on 4 peppers in 5 gallons. Does this sound about right?

[Nick Bates]

basic brewing video did a video on pepper beer, they spilt the 5gallons into 5 1gallon batches, you can download the podcast on itunes for free. Im sure it would help explain on how much to add.

[Kremer]

My neighbor did a 5gal pale ale and pulled some wort out at flameout and pureed a habanero in it and added back. He gave me a bottle, I got a little pepper fruitiness out of it but zero heat. I am fairly tolerant of heat.

[Stout_fan]

Kremer, Habaneros are fairly high in scoville units IIRC. Seeds and all in a 5 gal batch? I did 10 deseeded Jalepenos in a 5 gal batch, then it froze and concentrated which was not in the plan. A bit too hot. Not too sure were I'm going here with the chipotles in terms of seeded heat.

[Kremer]

Yes, a whole hab, seeds and all. I was very surprised I did not perceive any heat from it. He said he gets a little heat out of it, next batch he plans to use two habs and maybe a chipotle.