kostohryz08
New Member
- Joined
- Oct 5, 2008
- Messages
- 3
- Reaction score
- 0
So I'm going to brew a Mexican Hot Chocolate Stout next weekend which is going to be my first attempt with using hot peppers in a brew.
I'd like to have some back end heat but nothing that is super spicy but just has a little kick/zip to it and would like some input from people that have used peppers in a brew before.
I'm thinking about maybe 1 habenero at flame out and maybe some ancho or pasillia peppers in secondary.
Here's my recipe minus the pepper additions.
11# - Maris Otter
1# - Chocolate Malt
10 oz - Roasted Barley
10 oz - Cara-pils/Dextrin
10 oz - Caramel/Crystal 70
8 oz - Flaked Oats
1 oz - Warrior (60 min)
2 oz - Saigon Cinnamon (Flame out/Whirlpool)
?? - Pepper (Flame out/Whirlpool)
4 oz - Cacoa Nibs (Secondary 5 days)
1 ea - Vanilla Bean (Secondary 5 days)
.5 oz - Saigon Cinnamon (Secondary 5 days)
?? - Pepper (Secondary 5 days)
Est ABV - 7.9%
Est IBU - 44
Any input would be greatly appreciated.
I'd like to have some back end heat but nothing that is super spicy but just has a little kick/zip to it and would like some input from people that have used peppers in a brew before.
I'm thinking about maybe 1 habenero at flame out and maybe some ancho or pasillia peppers in secondary.
Here's my recipe minus the pepper additions.
11# - Maris Otter
1# - Chocolate Malt
10 oz - Roasted Barley
10 oz - Cara-pils/Dextrin
10 oz - Caramel/Crystal 70
8 oz - Flaked Oats
1 oz - Warrior (60 min)
2 oz - Saigon Cinnamon (Flame out/Whirlpool)
?? - Pepper (Flame out/Whirlpool)
4 oz - Cacoa Nibs (Secondary 5 days)
1 ea - Vanilla Bean (Secondary 5 days)
.5 oz - Saigon Cinnamon (Secondary 5 days)
?? - Pepper (Secondary 5 days)
Est ABV - 7.9%
Est IBU - 44
Any input would be greatly appreciated.