Chili stout.

Discussion in 'Homebrewing' started by Hoppyredneck, Mar 13, 2017.

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  1. Hoppyredneck

    Hoppyredneck Initiate (0) Mar 9, 2017 South Carolina

    Im looking for suggestions. I just brewed a imperial chocolate stout, im thinking about adding peppers to half the bottles to try and heat them up.. Any suggestions on a pepper to use and process. I was told to just add to bottles but was wondering if that would be the best way to get the flavors I am looking for. Thanks in advance.... Cheers
     
  2. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Dried ancho chiles are good in a stout. They have heat, and a dark plum and raisin flavor.
    Not sure if I would add them to the bottle, I let mine soak in a spirit for 24 hrs ahead of time, then pitch the whole thing into secondary.
     
  3. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I use habanyero, 1 pepper the last 10 minutes of the boil. Then fish out the pepper. Peppering the bottles may make an overly hot brew.
     
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  4. Seacoastbrewer

    Seacoastbrewer Initiate (0) Jun 5, 2012 New Hampshire

    Another vote for a tincture made with vodka. Soak your pepper of choice for as long as you want. I like habanero as well. You can add the tincture to taste with the amount you are bottling.

    I have never had good results with extra fruit/vegetable matter in bottles. Almost always results in foaming due to the increased nucleation points.
     
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  5. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    I have an award winning jalapeno stout where I make the beer as normal without any peppers, then on the same day the beer is kegged or bottled, chop about 8 jalapenos per 5 gallons, seeds and all, add about 3 cups of the finished beer from the fermenter, bring to a boil for about 10 minutes, cool, then add the flavored beer back into the main beer. Makes a fantastic flavor and heat that you just can't get from any other process.

    8 jalapenos makes a medium heat that fades after 2-3 minutes per gulp. I don't have experience with other peppers but if habanero, I would use only 1/2 to 1 and without seeds. Other types, not sure. Some experimentation and common sense required.
     
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  6. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Nucleation points, love it!!, yes I get the foam when residual matter gets in the beer, but , I find the excessive foaming stops after 6 months.
     
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  7. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    If you want a chili flavor beyond the het from peppers I think you'd need to use some chili spices to mimic that flavor. I'd check some chili recipes to see what to use. Cumin comes to mind as a chili ingredient, but I'm unsure of that as a major flavor source. Smell some to help you decide. How much to use of whatever you choose? Until you find someone who has done before, I think you'll need to experiment.
     
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  8. DunkelFester

    DunkelFester Zealot (607) Aug 24, 2004 Pennsylvania

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  9. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    ~2 Roast Hatch Chiles (frozen) bagged and dry hopped in keg/secondary
     
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  10. jwolf99

    jwolf99 Aspirant (229) Feb 20, 2012 New York

    I do a habanero IPA. Pepper is chopped (no seeds) and soaked in vodka for a couple of days. Then added during last 3 days of fermentation, and removed at bottling. I find that one pepper for 3 days in a 5 gal batch will give a slight amount of heat and decent habanero flavor. This is the way to go if you're a mild salsa or chili kind of person. Two peppers is the sweet spot for me, just enough heat but not overbearing (think medium salsa). Haven't gone with any more than that. Also, I use the light green peppers which are not fully ripened and on the mild side as compared to the red ones.
     
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  11. Hoppyredneck

    Hoppyredneck Initiate (0) Mar 9, 2017 South Carolina

    Thanks everyone for the tips ill post how it comes out soon. Great ideas all around.
     
  12. Roadkizzle

    Roadkizzle Initiate (0) Nov 6, 2007 Texas

    I've made a delicious stout with chipotles and raspberries.

    Dried chipotles at the end of the boil and leave them in for a few days into fermentation until fishing them out.
    Then I buy a bag of frozen raspberries. Heat them on a stove till a simmer mashing a few to get the liquid. Then add to the beer in a secondary.

    It has very little spiciness but great flavor from the chipotles with a bit of tanginess from the raspberries. It's gone over well.

    I want to explore more with ancho chilis and hatch peppers though.
     
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