Chilli Kick

[HappyHax0r]

And just stuck with the pain extract you have in that bottle huh?

[Richard]

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.

[Kyle]

yes.. was joking.

[HappyHax0r]

Forgive me Kyle, one never knows when it.comes.to you and.garlic.

[Richard]

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

[Richard]

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.

[fakr]

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!

[Jake]

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

[Richard]

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

[HappyHax0r]

Heh, still haven't tested this .

[fakr]

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!  

[Richard]

And you too have yet to try it

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.

[fakr]

really?  you consider it overly hot?

[fakr]

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....

[Richard]

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.