Jalapeno Brew

Discussion in 'Recipes for Feedback' started by Mka, Feb 27, 2017.

  1. Mka

    Mka Member

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  2. Ozarks Mountain Brew

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    it states in the primary fermentation, I would do it at a dry hop time
     
  3. Nosybear

    Nosybear Well-Known Member

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    I'd use them as a "dry hop", at least that's what I do with Chipotles. Cut them up, seed them if you don't want the heat and add them to secondary. The alcohol in the beer will absorb the oils. Taste frequently to make sure you don't get too much flavor or heat, then rack off the peppers when the taste is where you want it.

    Love your picture!
     
  4. Mka

    Mka Member

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    #4 Mka, Feb 27, 2017
    Last edited: Feb 27, 2017
    Cool, I will go for the dry hop. Reading around and seeing other recipes, I'm thinking to peel/seed them roast the jalapenos (instead of add them as it is) then add them as dry hopping. Thoughts?

    "let that Sht go and enjoy a beer" :D



     
  5. Trialben

    Trialben Well-Known Member

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    One of the Brewers on here Joshua he's done a chilli brew or two you could check his thread out may help you.
     
  6. Mka

    Mka Member

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    I could not find that Joshua the brewer, can someone advise if halapenos need to be roasted or bake to a point before added to the carboy on fermentation stage.




     
  7. Ozarks Mountain Brew

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  8. KC

    KC Active Member

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    #8 KC, Mar 5, 2017
    Last edited: Mar 5, 2017
    You can roast them if you prefer roasted flavor to raw pepper, but if you do, don't use oil. It will leave a sheen on the finished product.

    There's nothing wrong with raw pepper. I've had a raw hatch chile beer that was popular at the local club. Also had a few ekuanot-based beers that get that green pepper flavor from hops. I personally don't care for green pepper taste. I prefer red ripe, especially when smoked or roasted.
     
  9. Joshua Peterson

    Joshua Peterson Active Member

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    I do a jalapeno cream ale, i used my buddies advice. For a five gallon batch we use a pound and a half of fresh jalapenos, and i throw in a half pound of fresh Anaheim's to make it "mine". I cut the stem off and split them up the middle, leaving the seeds and all in the pot for the full one hour of boiling time.... and it turns out to be a fantastic brew! I pull the chilies out right before flame out. It's hot for just one micro second and then it goes away, but all the good jalapeno flavor stays with you.
     

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