I’m looking for a chili pepper porter recipe. Anybody have a good one? I’d like something between 4-6 percent, with chocolate notes and ample heat but not so much it burns your throat. Also, any advice on pepper types/quantity and when to add it (boil? secondary?) is most appreciated.
I guess it depends on what kind of chile flavor you want. The mole stouts tend to use a combinations of dried chiles like guadjillo, ancho, chipotle, etc.
Personally I prefer to avoid dried chilies. I normally use two peppers per gallon and leave them for 48-72 hours. Habaneros are fun. Good flavor with a long lingering heat. Jalapeños are good for flavor and medium heat and anaheims are nice too.
Sorry if I am hijacking… I am planning to add habaneros to an upcoming 5 gallon batch. You recommend using 2 peppers per gallon? I am going for something more subdued than a normal chile beer but still noticeable. Maybe 1 pepper per gallon?
I’m a chile head, but I don’t normally see habanero and “subdued” in the same sentence. I wouldn’t use much of it if that’s what you’re after.
Yeah I know that probably sounds off. I guess I just need a good starting point since I have never used peppers of any kind in a beer. This is based on a beer that uses scotch bonnets which appear to have the same ‘scoville’ rating as Habaneros. I guess I can try to reach out to the brewery for amount recommendations
If I were doing this and wanted control over the amount of heat, I would pull of 1/2 gallon and throw all the peppers in there. Ferment separately and blend to taste at bottling.
Great idea!
Sent an inquiry to the brewery that is the inspiration for this beer so hopefully I will get a response.
I will likely be going the vodka route on this one. I suppose I can just add a little bit at a time.
I tested in growlers at first. If you are concerned about heat, try a more mild chili.
Got a response:
"Habenero peppers will work but we use Scotch Bonnets for their intense fruity aroma. I wouldn’t know how many peppers in a 5 gallon batch but I can tell you we use roughly 8-10 pound for 500 gallons. Peppers are different every time I use them so the best way to make that decision would be to take a bite and see how spicy they are. There is no science behind this process, I’m a chili head and a major fan of all things spicy so I developed a feel for the pepper I’m using.
Rough chop the peppers ( seeds and all ) and dry hop your finished beer. Do not add to the boil or you will get an unpleasant vegetable aroma.
Once dry hopped wait a few days and taste, when your desired spice level has been achieved rack the beer off your peppers."
Looks like this would equate roughly to 1.5 oz for a 5 gallon batch. Honestly I am pretty bad at drawing conclusions from unfinished, uncarbed beers which is why I am hesitant. If my memory serves correct, this was not a very spicy beer which is why I liked it and why I was thinking habs since there heat level is similar to scotch b’s. Looks like scotch bonnet would be the way to go if I want to get something similar.
Thanks for the responses. At least I know how I should do it…
I would remove the veins and seeds if you want flavor and less heat. This is how I make chili. I put a LOT of peppers in and it doesn’t kill my wife.
Good to know you can dry pepper your beer.
- Sent by Tapatalk TARDIS Edition
Save the extra for a prank!
- Sent by Tapatalk TARDIS Edition
True, but the flavor of Habaneros is fantastic. You can really dial a lot of that heat down by carefully de-seeding/destemming them. I’m also tempted to grow some of these this year:
http://www.cooksgarden.com/vegetables/peppers/hot-pepper-zavory-prod000250.html?catId=2037&trail=
Yep, I do it all the time and I agree they do have great flavor. All things being equal though, I was picturing a poblano or similar for subdued flavor. But removing seeds and stems does remove most of the heat.
+a bunch. This is spot on in my opinion. Though about 100 times hotter than a jalapeño, the flavor is far superior. If used in moderation at a medium between heat and flavor, you’re not going to find a better pepper than a habanero.
I plan on attempting a mango/habanero beer of sort this year. Sure, you can add a blind amount of habanero to a beer and melt the faces off anybody who drinks it, or you can focus on flavoring it with habanero and make a nice chili flavored beer that finishes with a touch of heat. Le others said, I think I’d add a bit at a time regardless of chili choice until you get your desired flavor and heat.
You basically nailed what I am going for. The beer inspiring me used apricots I believe but I am not sure what fruit I will use yet.
A cool experiment that could be done is to divide a 5 gallon batch up into gallons and add a different type of chili or blend of chilies to each batch… Figure out which you like best.
Never had a mango/habanero beer, but it’s a great flavor combination for food - a real Caribbean thing. I like to puree mango and habaneros with some white vinegar and use it as a marinade/sauce for grilled chicken or chicken wings. Served with some coconut rice. Killer stuff !