Looking to add some dried homegrown Cayenne peppers that my son gave us over the summer into a homebrew. Was originally thinking that I would need some residual sweetness to cut the heat from the pepper, but I came across this recipe from “Craft Beer & Brewing” on the interwebs and thought it sounds intriguing as I’ve had brownies with hot peppers in them and they were delicious. The tinctures in the recipe below use a variety of peppers, but I was thinking of only using Cayennes that we already have dried and ready. I haven’t run it through the BF recipe creator yet, but wanted some input from some of our seasoned brewers on their thoughts on the specialty grains in the grainbill, thoughts on negatives (if any) of using cinnamon (head retention?) as well as thoughts on only using Cayennes as the “heat” source, before I build the recipe. Any other advise would also be greatly appreciated. 5 Gallon batch: Grain bill: 11 lb 4 oz (5.1 kg) 2-row malt 1 lb (454 g) chocolate malt 12 oz (340 g) dextrine malt 12 oz (340 g) crystal malt 77L 12 oz (340 g) roast barley 8 oz (227 g) flaked oats Hop addition: 1 oz. Warrior hops at 60 minute boil Spice Addition #1 (Flameout): ½ habanero chile, dried, chopped 4 whole guajillo chiles, dried, chopped 2 whole ancho chiles, dried, chopped 2 oz (57 g) Saigon Cassia Cinnamon chips or sticks Spice Addition #2 (post fermentation): 1/4 habanero chile, dried, chopped 0.5 oz (14 g) Saigon Cassia Cinnamon chips or sticks 1 oz (28 g) cacao nibs Using a California Ale yeast.