Right, I've been meaning to to brew a mean chocolate chili stout for quite some time now, and I think it's about time I started properly planning this.
Couple of things worry me in this.
One is how to get "proper" chocolate into the beer. I want a dark chocolate flavour, as well as the thick velvet mouthfeel of a proper cup of hot chocolate. I mean the proper, non-Newtonian stuff te Spanish use to dunk their churros in.
Another is the chili. Sure, I want hotness and fire, but not to the exclusion of all else, and also not to the detriment of the chili flavour itself. I want that meaty, fruity flavour which comes with a good quality chili.
I've got about 3 dried Carolina Reapers, which, while ridiculously hot, also have a very nice flavour once your mouth has stopped violently dying in the middle of your face. I also have some ground and whole dried Espelette peppers, and about two dried anchos (I think they're anchos, how can I tell?).
Chocolate-wise, I can easily obtain cocoa in whole nut form, nibs, or powder.
By no means should this become a clown beer. Yes, it's got everything going against it, but should really be something intended for people who are, simply put, crazy about beer, chocolate and chili.
Anyone here who's got meaningful(*) advice regarding the addition/inclusion of either or both of these ingredient?
*) and for argument's sake, let's assume we already have "Just don't do it" already covered.