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Using hot peppers in a blond ale?

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  • Using hot peppers in a blond ale?

    Hi,

    Anyone have input on making a blond ale with hot peppers? Best technique? Qty of peppers?

    Thanks,

  • #2
    I found the best way was the boil peppers in hot water and add post fermentation.
    It has the benefit of carrying some aroma from the chillies as well as you can dose the heat.

    Quantity is a bit subjective. I will eat super hots but most of my customers wouldnt dare.
    GeorgeJ
    Head Brewer - TDM 1874 Brewery.
    Yokohama, Japan.

    Comment


    • #3
      Originally posted by GeorgeJ View Post
      I found the best way was the boil peppers in hot water and add post fermentation.
      It has the benefit of carrying some aroma from the chillies as well as you can dose the heat.

      Quantity is a bit subjective. I will eat super hots but most of my customers wouldnt dare.
      Care to provide a few more details? Boil length? Water/lb peppers? Thanks.

      Comment


      • #4
        Boiled/simmered for only 5 minutes because i wanted to keep the integrity of the aroma from yellow 7 pots. Used some mild acid in the water to extract oils more.

        Amount is subjective and depends how hot you want it. Like i mentioned i have used super hots before because i prefer the flavour. If you use something like cayenne, the amount will be completely different, because superhots like 7 pots or bhut jolokia are about 6+ times as hot.

        Id say do some experiments and find the heat level you like by adding drops at a time of your tea into the beer.
        What is hot to you will be totally different to whats hot to me, but most importantly, what is a good level for customers.
        GeorgeJ
        Head Brewer - TDM 1874 Brewery.
        Yokohama, Japan.

        Comment

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