[cfleisher]

I'm looking for a chili pepper porter recipe. Anybody have a good one? I'd like something between 4-6 percent, with chocolate notes and ample heat but not so much it burns your throat. Also, any advice on pepper types/quantity and when to add it (boil? secondary?) is most appreciated.

[dmtaylor]

[reverseapachemaster]

I guess it depends on what kind of chile flavor you want. The mole stouts tend to use a combinations of dried chiles like guadjillo, ancho, chipotle, etc.

[Stevie]

Personally I prefer to avoid dried chilies. I normally use two peppers per gallon and leave them for 48-72 hours. Habaneros are fun. Good flavor with a long lingering heat. Jalapeños are good for flavor and medium heat and anaheims are nice too.

[Iliff Ave]

Personally I prefer to avoid dried chilies. I normally use two peppers per gallon and leave them for 48-72 hours. Habaneros are fun. Good flavor with a long lingering heat. Jalapeños are good for flavor and medium heat and anaheims are nice too.

Sorry if I am hijacking... I am planning to add habaneros to an upcoming 5 gallon batch. You recommend using 2 peppers per gallon? I am going for something more subdued than a normal chile beer but still noticeable. Maybe 1 pepper per gallon?

[HoosierBrew]

Personally I prefer to avoid dried chilies. I normally use two peppers per gallon and leave them for 48-72 hours. Habaneros are fun. Good flavor with a long lingering heat. Jalapeños are good for flavor and medium heat and anaheims are nice too.

Sorry if I am hijacking... I am planning to add habaneros to an upcoming 5 gallon batch. You recommend using 2 peppers per gallon? I am going for something more subdued than a normal chile beer but still noticeable. Maybe 1 pepper per gallon?

I'm a chile head, but I don't normally see habanero and "subdued" in the same sentence. I wouldn't use much of it if that's what you're after.

[Iliff Ave]

Personally I prefer to avoid dried chilies. I normally use two peppers per gallon and leave them for 48-72 hours. Habaneros are fun. Good flavor with a long lingering heat. Jalapeños are good for flavor and medium heat and anaheims are nice too.

Sorry if I am hijacking... I am planning to add habaneros to an upcoming 5 gallon batch. You recommend using 2 peppers per gallon? I am going for something more subdued than a normal chile beer but still noticeable. Maybe 1 pepper per gallon?

I'm a chile head, but I don't normally see habanero and "subdued" in the same sentence. I wouldn't use much of it if that's what you're after.

Yeah I know that probably sounds off. I guess I just need a good starting point since I have never used peppers of any kind in a beer. This is based on a beer that uses scotch bonnets which appear to have the same 'scoville' rating as Habaneros. I guess I can try to reach out to the brewery for amount recommendations

[Jimmy K]

If I were doing this and wanted control over the amount of heat, I would pull of 1/2 gallon and throw all the peppers in there. Ferment separately and blend to taste at bottling.

[denny]

If I were doing this and wanted control over the amount of heat, I would pull of 1/2 gallon and throw all the peppers in there. Ferment separately and blend to taste at bottling.

Great idea!

[Iliff Ave]

Sent an inquiry to the brewery that is the inspiration for this beer so hopefully I will get a response.

I will likely be going the vodka route on this one. I suppose I can just add a little bit at a time.

[Stevie]

I tested in growlers at first. If you are concerned about heat, try a more mild chili.

[Iliff Ave]

Got a response:

"Habenero peppers will work but we use Scotch Bonnets for their intense fruity aroma. I wouldn't know how many peppers in a 5 gallon batch but I can tell you we use roughly 8-10 pound for 500 gallons. Peppers are different every time I use them so the best way to make that decision would be to take a bite and see how spicy they are. There is no science behind this process, I'm a chili head and a major fan of all things spicy so I developed a feel for the pepper I'm using.

Rough chop the peppers ( seeds and all ) and dry hop your finished beer. Do not add to the boil or you will get an unpleasant vegetable aroma.

Once dry hopped wait a few days and taste, when your desired spice level has been achieved rack the beer off your peppers."

Looks like this would equate roughly to 1.5 oz for a 5 gallon batch. Honestly I am pretty bad at drawing conclusions from unfinished, uncarbed beers which is why I am hesitant. If my memory serves correct, this was not a very spicy beer which is why I liked it and why I was thinking habs since there heat level is similar to scotch b's. Looks like scotch bonnet would be the way to go if I want to get something similar.

Thanks for the responses. At least I know how I should do it...

[Jimmy K]

I would remove the veins and seeds if you want flavor and less heat. This is how I make chili. I put a LOT of peppers in and it doesn't kill my wife.

Good to know you can dry pepper your beer.

- Sent by Tapatalk TARDIS Edition

[Jimmy K]

If I were doing this and wanted control over the amount of heat, I would pull of 1/2 gallon and throw all the peppers in there. Ferment separately and blend to taste at bottling.

Great idea!

Save the extra for a prank!

- Sent by Tapatalk TARDIS Edition

[erockrph]

Personally I prefer to avoid dried chilies. I normally use two peppers per gallon and leave them for 48-72 hours. Habaneros are fun. Good flavor with a long lingering heat. Jalapeños are good for flavor and medium heat and anaheims are nice too.

Sorry if I am hijacking... I am planning to add habaneros to an upcoming 5 gallon batch. You recommend using 2 peppers per gallon? I am going for something more subdued than a normal chile beer but still noticeable. Maybe 1 pepper per gallon?

I'm a chile head, but I don't normally see habanero and "subdued" in the same sentence. I wouldn't use much of it if that's what you're after.

True, but the flavor of Habaneros is fantastic. You can really dial a lot of that heat down by carefully de-seeding/destemming them. I'm also tempted to grow some of these this year:

http://www.cooksgarden.com/vegetables/peppers/hot-pepper-zavory-prod000250.html?catId=2037&trail=