OVHA Chat

Cha,Cha,Cha.My Sarano Pepper Plants are in bloom and I already ate some green ones.But the green ones are not for beer .I'm waiting for the red ones so I can Make a Red Sarano Red Ale w/S.O.B.spices.Any ideas

Cave Creek made a Chili Beer where they put a chili in each bottle. I think it was more of a marketing gimmick. I haven't ever tried it, but reviews on Beeradvocate are from below average to horrible.
Nevertheless it sounds interesting to try.
Reccomendations would to make a darker malty beer. Possibly a scottish, brown, or a porter. A thin pale I believe would just be overtaken by the peppers.
As with any beers that you're trying to showcase other flavors like fruit and spice is to go easy on the hops. Pick a neutral hop for only a bittering additon at 60 minutes for somewhere between 15-35 IBU's The darker, and more malty the beer the more IBU's can be hidden.
Start with a small addition of serrano's, unless your just trying to get a hot sauce with a beer twang. I think 1 pepper/gal added to secondary would be a good starting point. Possibly roast the peppers in the oven or over a flame to mellow the peppers a bit to bring out some of their natural sweetness, and possibly add just a touch of smokiness to the brew (in addition to sanitizing them). Mash them up and let set in secondary for a week before sampling. If at that time you want more pepper flavor add some more and let set another week.
You can't ever rush a good thing.

Right On.Not looking for a hot sauce effect,just an additional spice in ghood balance with the malt character,16 - 18 SRM,4-5 % ABV and around a 1.014-16 FG.A little spicey but not much heat.Definitely a darker beer with some Special Roast foir tangy-ness and maybe a touch of Caramunich,just enough bitterness for the 'balance',no 2nd or 3rds.Maybe I'll puree the peppers after toasting them over some Sassafras Chips,remove the cores to take out some heat.Maybe I'll,then,candy them in a good,sweet Malty Brine and let them age in the fridge for a month before use
What about that?I'm still open...

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