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General Category => Ingredients => Topic started by: dmgonzal on December 15, 2010, 07:24:54 PM

Title: Peruvian Peppers? (Aji Amarillo)
Post by: dmgonzal on December 15, 2010, 07:24:54 PM
Has anyone made beer with spicy peppers.  I am thinking of making one with some Peruvian peppers and was wondering if I should grill them or what is the best way to get the flavor and some heat into the brew.  Also any suggestions for what the base should be? Pale Ale?  Any thoughts. 

How much should I use for a 5 gallon batch?
Title: Re: Peruvian Peppers? (Aji Amarillo)
Post by: jeffy on December 15, 2010, 10:32:55 PM
I like to make pepper beers. 
I scorch the skin on an open flame until it's black and then peel it off under running water.  Then I cut the seeds out and put them in the toaster oven at 200F for 15 minutes to kill anything lurking.  Then I put them either into the secondary or into the keg.  It takes some practice to get the right heat level.  My MO is to use poblano peppers for the aroma and flavor and add half a habanero (in 5 gallons) for heat.
I think pepper beers work best in less hoppy styles, especially roasty beers, but I've had pretty darn good Belgian style pepper beers, too. 
Title: Re: Peruvian Peppers? (Aji Amarillo)
Post by: gordonstrong on December 16, 2010, 12:04:43 AM
When Jeff Gladish speaks about using peppers, wise people should listen.  He's turned out some of the best pepper beers and meads I've tasted.
Title: Re: Peruvian Peppers? (Aji Amarillo)
Post by: jeffy on December 16, 2010, 12:10:04 AM
When Jeff Gladish speaks about using peppers, wise people should listen.  He's turned out some of the best pepper beers and meads I've tasted.

Wow.  I am humbled.
Title: Re: Peruvian Peppers? (Aji Amarillo)
Post by: bluesssman on December 17, 2010, 04:22:39 AM
I also do a pepper beer which is always on tap. I use jalapeno and habanero peppers. I cut them into slivers and soak them in some cheap vodka before adding them to a keg. I might have to try roasting them sometime.

Gary
Title: Re: Peruvian Peppers? (Aji Amarillo)
Post by: jeffy on December 17, 2010, 12:07:10 PM
I also do a pepper beer which is always on tap. I use jalapeno and habanero peppers. I cut them into slivers and soak them in some cheap vodka before adding them to a keg. I might have to try roasting them sometime.

Gary

I roast them not for flavor, but because when I first started making pepper beers they had no head retention.  The beers would pour with a big foamy head and then poof it would disappear.  After roasting the peppers and removing the shiny skin the head retention improved, so I've been doing it that way ever since.
Title: Re: Peruvian Peppers? (Aji Amarillo)
Post by: tumarkin on December 17, 2010, 12:13:46 PM
When Jeff Gladish speaks about using peppers, wise people should listen.  He's turned out some of the best pepper beers and meads I've tasted.

Wow.  I am humbled.

ditto that, a big +1 on Gordon
Jeff may be humbled, but his pepper beers & meads speak for themselves
Title: Re: Peruvian Peppers? (Aji Amarillo)
Post by: dmgonzal on January 08, 2011, 05:52:01 PM
I like to make pepper beers. 
I scorch the skin on an open flame until it's black and then peel it off under running water.  Then I cut the seeds out and put them in the toaster oven at 200F for 15 minutes to kill anything lurking.  Then I put them either into the secondary or into the keg.  It takes some practice to get the right heat level.  My MO is to use poblano peppers for the aroma and flavor and add half a habanero (in 5 gallons) for heat.
I think pepper beers work best in less hoppy styles, especially roasty beers, but I've had pretty darn good Belgian style pepper beers, too. 

Jeff,

Thanks for the insight.  I may have missed it in your post above, but do you add the seeds with what remains of the pepper after you peel the scorched skin off or just the seeds?  If you add the pepper meat that remains, do you throw that into the secondary as well?
Title: Re: Peruvian Peppers? (Aji Amarillo)
Post by: jeffy on January 08, 2011, 06:47:56 PM
I like to make pepper beers. 
I scorch the skin on an open flame until it's black and then peel it off under running water.  Then I cut the seeds out and put them in the toaster oven at 200F for 15 minutes to kill anything lurking.  Then I put them either into the secondary or into the keg.  It takes some practice to get the right heat level.  My MO is to use poblano peppers for the aroma and flavor and add half a habanero (in 5 gallons) for heat.
I think pepper beers work best in less hoppy styles, especially roasty beers, but I've had pretty darn good Belgian style pepper beers, too. 

Jeff,

Thanks for the insight.  I may have missed it in your post above, but do you add the seeds with what remains of the pepper after you peel the scorched skin off or just the seeds?  If you add the pepper meat that remains, do you throw that into the secondary as well?
No, I leave the seeds out and use the rest of the pepper.  If it's not hot enough you can always add more/hotter pepper.  I just put 2 poblanos and one ancho chili into 4 gallons of wheat beer this morning.  I lowered it into the keg in a big tea strainer suspended by some dental floss.  I am eager to try it out later today.