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Author Topic: Roasty Chili Stout?  (Read 1727 times)

Offline phillamb168

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Roasty Chili Stout?
« on: December 31, 2010, 08:08:07 am »
Hi everybody,

After my wife and I REALLY enjoyed the Mikkeller Texas Ranger (http://www.ratebeer.com/beer/mikkeller-texas-ranger-barrel-aged/126666/) I want to try to brew something similar. This would be a nice roasty toasty stout, with some poblano and chipotle chilis thrown in. Coffee aroma would be nice too. Any recommendations?
I'm on twitter: phillamb168
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Offline nicneufeld

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Re: Roasty Chili Stout?
« Reply #1 on: January 04, 2011, 02:32:39 pm »
Only recommendation I'd have is be careful with the chilis.  I did a chipotle IPA in probably 2006.  Used 20 dried peppers, soaked in vodka, then added in secondary (with the vodka).  Put it this way, I still have bottles of the stuff.  It is a bit of labor to choke the stuff down.

Offline phillamb168

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Re: Roasty Chili Stout?
« Reply #2 on: January 05, 2011, 01:17:59 am »
Only recommendation I'd have is be careful with the chilis.  I did a chipotle IPA in probably 2006.  Used 20 dried peppers, soaked in vodka, then added in secondary (with the vodka).  Put it this way, I still have bottles of the stuff.  It is a bit of labor to choke the stuff down.

Yeah, everything I've read says something to the effect of "ONLY USE ONE OUNCE ZOMG" for that very reason.
I'm on twitter: phillamb168
----
morticaixavier for governing committee!