Chilli kinda dunkel wiesse beer (Ancho)

Discussion in 'Homebrewing' started by Ah-Brew-Works, Sep 17, 2015.

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  1. Ah-Brew-Works

    Ah-Brew-Works Initiate (0) Apr 10, 2015 Bulgaria

    I'm about to brew a sort of dunkel wiesse at a friend's brewery (10hl batch) and have more or less formulated a malt and hop bill... my plea for help is in terms of the addition of the chillies...

    Can any one recommend a method and tips? I'm thinking a 10 - 14 day dip in the secondary and just chopping off the top and throwing in four kilos for the 10hl of beer... but I'm having second thoughts. I don't want to really get any heat from them just the fruity wonders of the ancho chilli.

    Anything?

    Cheers!
     
    #1 Ah-Brew-Works, Sep 17, 2015
  2. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    I haven't used anchos but have used guajillo and habanero. Both were in the form of dried chillies. Did 1Guajillo diced up with seeds and 1 whole habanero (both dried) to about 1.5 gallons of beer in a mini keg. At 24 hours I had great chilli flavor and heat. Almost too hot but those are hotter peppers than anchos.
     
    #2 psnydez86, Sep 18, 2015
  3. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    I don't have any experience brewing with chilies, but to help out other posters, we're talking about 265 gallons here. Multiply your 5 gallon recommendations by at least 50.
     
    #3 CurtFromHershey, Sep 18, 2015
  4. Hop-Droppen-Roll

    Hop-Droppen-Roll Initiate (0) Nov 5, 2013 Minnesota

    subscribed to thread. I'm new to homebrewing but given that a friend grows Carolina Reapers in his garden, I'm already planning an imperial stout with them next year after I have some more experience. Primarily wondering at amounts and times, but also whether this is best done in the boil, during primary, or during a secondary. I understand all 3 methods will yield different types of result.
     
    #4 Hop-Droppen-Roll, Sep 22, 2015
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