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Recipe for "Spiced Chilli Beer"
Spiced Chili Beer
Category Spiced Beers (Recipe Type Extract) Fermentables : 5 lbs M&F light dry malt extract (unhopped)
.75 c. corn sugar for priming
Hops
1 oz Cascade pelletized hops (6.2% AA) Other
6 each Chinese (Szechwan?) chiles
8 each chiles used for dry spicing (6 steamed, 2 unsteamed)
Yeast 1 pkg Yeast Lab Whitbread Ale Yeast Procedure :
Remove stems and seed from chiles. Boiled extract and hops in ~3 gallons of water
for 1 hour. Steeped chiles from 10 minutes, then discarded them. Started yeast in a small yeast
starter. Pitched when wort cooled (I don’t have a wort chiller). Bottled approx. 10 days later with
priming sugar. Before bottling I used a wine thief to taste the beer. Since the heat from the chile was low I
decided to steam a few chiles and "dry spice" in the bottle. I also made two bottles with
unsteamed chiles. I’m not going to throw the chiles in the brew pot again. Very little spice was contributed from the
six chiles I steeped.
I’ll not put one chile in each bottle again, either. Fortunately, I limited this to 8 beers. The steamed
chiles made the brew overpowering. The unsteamed chiles were worse, with a mild infection that
caused those beers to become hazy. The problem is not the heat. The dry spiced bottles are
about as hot as Pace hot salsa. It’s the chile aroma that makes the beer undrinkable.
My next attempt will utilize dry spicing in the fermenter. I’ll try 6 to 8 steamed chiles in a musslin
bag. Also, I’ll put more hops in the boil (1.5 oz of similar bittering hops). The chiles seem to
provide heat and aroma, which leaves flavor wide open to bittering.
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Contributor's Note
This intel reflects only one of my activities. I also write about and/or have websites on Vespa Scooters, Lambretta Scooters, Hardy Banana plants, Medical memorabilia, reborn baby dolls and much more. Hope you enjoyed the read, Philip Davey
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This intel was contributed by Phildave
Phildave
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May, 2012
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