New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 23 - Specialty Beer => Topic started by: Richard on July 11, 2012, 11:16:55 AM
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Decided to make a chilli beer, because I have a bunch of other beers already on the go at the moment...
Some of my favourite chilli sauces tend to lean towards a rich, fruity flavour (right before the capsaicin rips your face off). I've had a couple of other chilli beers now, and they tend to miss this flavour. I'm also of the impression that they're not exactly potent. To fix this, I turn to various degrees of holy-shit-that-burns chilli saucery, an arsenal of which I have in my kitchen cupboards. To my knowledge, capsaicin is not soluble in water, but is in alcohol - hence the higher percentage of this beer. The base beer is crafted to showcase the chilli flavour - I don't think it fits particularly well into any category.
This beer will be darker due to the carafa special, chosen for the cofee-chocolate overtones, which I think will meld with the heat beautifully.
13lbs 2-Row.
3lbs Wheat Malt.
1lb Caramunich-III.
2oz Carafa Special I.
2oz Carafa Special II.
2oz Carafa Special III.
2oz Roast Barley.
1oz Magnum @ 60
S-04 (Fruity esters in this would be a bonus).
1tsp Gypsum split between mash & sparge water 50:50.
Mash 4 gallons @ 156; sparge 5 gallons @ 168.
Mix in sauce-pan, boil, cool, add to beer in carboy (you do not want this hanging around on all your brew-gear):
1 cup water.
8tsp Green (Jalapeno) Tabasco.
4tsp Some Random Habanero Hot-Sauce My Mother In Law Found In Jamaica.
1tsp Giv-er hot-sauce.
1tsp Dave's 2008 Vintage Ghost (Naga Jolokia) Chilli Sauce.
All of these sauces were selected because they do not feature garlic, onion, etc - just chillis and fruit.
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I'm curious to see how this turns out.
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That sounds crazy Richard! Spicy beer? Makes me want to try it now!
I have some "Da-Bomb" that comes in at 325,000 scoville....that would make a spicy brew!
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"Dave's Private Reserve which comes in a coffin-shaped package and has been reported variously as from 500,000 to 750,000 Scoville units."
http://en.wikipedia.org/wiki/Dave's_Gourmet (http://en.wikipedia.org/wiki/Dave's_Gourmet)
:D
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wow...
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I.can attest, that naga jolokia sauce is hot as $&$$@!!!#!
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Envelope calculation: assuming the tabasco & jamaican stuff doesn't count, and that the Giv-er is about half the scoville-rating of the SR, that's about 1tsp @ 300,000 SHU. Six gallons would be 4608 teaspoons... so the resulting heat will not be even remotely face-melting territory... about 65 SHU. Tabasco sauce for reference is about 2500 SHU...
... on this evidence, I'm doubling the chilli sauce additions, and quadrupling the SR. Recipe modified to reflect.
This would then put it at about 2tsp @ 350,000 SHU, so about 150 SHU in six gallons. The weakest (green) tabasco sauce is approximately 600SHU, so methinks this will be a nice heat, without upsetting the more sensive palates :P
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are you going to "dry hop" with whole peppers? lol
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are you going to "dry hop" with whole peppers? lol
hahahahahahah!!!
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maybe throw in some garlic too.
I have a label suggestion:
[attachment=0:1nuzfofu]beer gas.jpg[/attachment:1nuzfofu]
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I won't be dry-hopping with peppers (sanitation concerns, plus the sauces were already very rich in that flavour), but I was considering some kinda tropical fruit addition... guava/mango/passionfruit.
Hmm. I wonder if a simcoe/palisade dry-hop would give that mango-flavour/aroma...
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If you can get your hands on it, Galaxy would be a great dry hop for that flavour/aroma.
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Had good experience with just Simcoe/Palisade = Mango, but i'm not sure if that was generated in the kettle or from the dry-hop... I've heard good things about Galaxy, and I guess Calypso would be good too.
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maybe throw in some garlic too.
I have a label suggestion:
[attachment=0:4orxcs4s]beer gas.jpg[/attachment:4orxcs4s]
Ugh, garlic in a pepper stout? That sounds atrocious.
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Yeah I assumed he was joking :P
I deliberately avoided the sauces with more "savoury" flavours.
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And just stuck with the pain extract you have in that bottle huh? :)
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That and others... I used the jalapeno tabasco and jamaican sauces primarily for the flavour/aroma component, and the super-hot stuff for the hotness. I guess similar to how you'd use hops in an IPA normally... I had the Garrison Jalapeno Ale in mind when I was doing this, but I wanted a richer flavour - I wasn't too impressed by the base beer they'd used as a frame to the chilli.
I will be dry-hopping this with 1oz each of Simcoe and Palisade to try and shoot for a Mango-ish flavour. We'll see if that works.
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yes.. was joking.
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Forgive me Kyle, one never knows when it.comes.to you and.garlic.
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Thank fuck I did a little math before I made this... the level of heat is damn near perfect, and with a few days in the keg to condition - I think this will be a superb beer. Can't wait to unleash this on you guys :)
Compared to the jalapeno ale from Garrison Brewing, this has heat - not "oh no my face is melting" heat, but more than enough to remind you that this is a CHILLI beer. None of the vegetable-matter flavour that the Garrison version had. The chocolatey (Special) malts do well to support the chilli kick, and the only thing I'd consider changing is perhaps upping the crystal malt a little further. I'd compare the heat to medium hot wings.
Of all my experimental beers; this is definitely the best.
Only down-side: I suspect this is hot enough to cause mild ring-of-fire syndrome... time will tell ;)
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If anyone wants to run this themselves, I'm more than happy to provide all the sauces required with exception of the Jalapeno Tabasco - you can get that pretty much anywhere for cheap.
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I'm going to try this recipe Richard, but I'm going to use some of my "Da Bomb" and see how that works out!
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I think I'll opt to try yours first before I attempt anything like this. I'd like to keep my mouth intact, and I'm thinking this will cause pure destruction in the tastebud department
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Yeah so from empirical testing I've determined you're all wusses. If I do something like this again, I might tone it down... pending feedback from a less chilli-averse audience :P
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Heh, still haven't tested this ;D.
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All wusses? I would say after eating all those hot chicken wings at the Garrison that time, you can exclude me from the wuss category! :lol:
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And you too have yet to try it :P
Chris raised a good point though - the chilli flavour/heat is still too disjoint from the base beer, which was the problem with the G's Jalapeno effort imho. I think a re-run with some kind of fruit (thinking apricot atm), and a touch less heat.
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really? you consider it overly hot?
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I'm thinking I'll do similar with adding hot sauce to the carboys, but what do you think of putting a measured amount of hot sauce in a litre of water to get the ratio just right, then add the corresponding measured amount in the carboy?
hmmm, I wonder if some chili heat would taste good in a sweeter ginger style beer....
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I tried a chilli ginger-beer... seemed to work (I liked it) but the reception was similar to this...
You're dealing with such small amounts of the sauce I figured it would be real difficult to get a decent measurement that way. I think perhaps half the amount I used would work better.
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Found this today while I was reading this morning, thought it might be of interest.
(http://content.screencast.com/users/WalkCo/folders/Jing/media/0ed60ab3-ba1e-4112-a914-c7de9f2dd1b1/00000115.png)
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nice little article. I had always thought of adding peppers or hot sauce to a carboy, but it would be quite easy adding a piece of pepper to a bottle of different types of beer I make and see which style of beer tastes the best spicy.