Author Topic: Smoked Peppers  (Read 576 times)

Offline andrew

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Smoked Peppers
« on: June 29, 2011, 11:52:33 AM »
I'm putting together a recipe for a hickory smoked pepper beer. I would like some opinions on where you think the peppers should be added primary or secondary or a little in both? My original thought was close to the end of boil put some in then see how hot it is when putting it in the secondary and maybe add more then. The peppers are more smokey then hot. Thanks for the advice.
Andrew Tingler

In bottles or on tap: porter, quad, and wit
Secondary: empty
Primary: empty
On Deck: Blackberry Stout and Irish Red

Online jeffy

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Re: Smoked Peppers
« Reply #1 on: June 29, 2011, 12:29:18 PM »
I use them in the secondary or in the keg.  There is no danger of contamination if you have smoked them, but if you want to make absolutely sure, stick 'em in the toaster oven at 200 for 15 minutes.  I usually drop them into the keg in a large tea ball suspended from the lid with dental floss.  They tend to clog up the dip tube if you throw them in loose.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline tom

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Re: Smoked Peppers
« Reply #2 on: June 29, 2011, 01:30:15 PM »
I like to make an elixir by soaking the peppers in some vodka and add to taste in the secondary.
Brew on

Offline andrew

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Re: Smoked Peppers
« Reply #3 on: June 30, 2011, 06:34:21 AM »
Thanks to both of you! They are hickory smoked cayenne peppers so they do have a little heat even though they are labeled as mild. Took a bite of one a while back because they smell so good, it had a little warmth and tasted like I sucked in a bonfire's worth of smoke... Good stuff.
Andrew Tingler

In bottles or on tap: porter, quad, and wit
Secondary: empty
Primary: empty
On Deck: Blackberry Stout and Irish Red