National Homebrew Club Ireland

So a mate of mine was given this chilli, please look at the pic.
He wants me to make a beer for him using it. My first question was "are you mad?"
The answer is yes, he's mad. He even picked a name for it "The Arse Melter." He is well able for his chilli though.

I was thinking of only using a minute piece, in secondary, for something dark like a stout.
Maybe some lactose might take the sting out of the heat too - like when cooking a dish that's too hot, chuck in some sugar to dampen down the heat.

I'd be interested to hear people's thought on this?

I just got delivery at the weekend of a reaper too. Actually I ended up with 5 of them!!!

I was going to do something with Rye I think. Not sure yet. I'll post my thoughts when I come up with something

Nice one!

Yeah, please share your thoughts and ideas.

BeerBudda (Kildare) did a chilli beerand I got to sample it, I liked it, had a head cold at the time and it cleared it right up. From recollection it was a red ale base, there were crap loads of chillis in it.  I would only tone down the  chilli. It went well with chocolate. Send Bb a message

Remember some people's guts don't handle lactose very well. Explosively actually.
You might accidentally turn the arse melter into a naphalm chucker instead.  >:D

Just get him a can of Neon Overlord, chilli beer is ucking disgusting if done badly when it's overpowering and a waste of beer, each to his own I spose🤢

Quote from: darren996 on January 24, 2017, 10:46:02 AM
BeerBudda (Kildare) did a chilli beerand I got to sample it, I liked it, had a head cold at the time and it cleared it right up. From recollection it was a red ale base, there were crap loads of chillis in it.  I would only tone down the  chilli. It went well with chocolate. Send Bb a message

His malt base was just Pale and Red X malt for colour as far as I remember. Very neutral malt taste but a big chili kick at the end. Probably too big a kick to knock back more than a bottle at a time but it was an interesting beer

Quote from: darren996 on January 24, 2017, 10:46:02 AM
BeerBudda (Kildare) did a chilli beerand I got to sample it, I liked it, had a head cold at the time and it cleared it right up. From recollection it was a red ale base, there were crap loads of chillis in it.  I would only tone down the  chilli. It went well with chocolate. Send Bb a message

I'll give him a shout, cheers.

Habañero Hopper

Brewer: Zack Kinney
Style: American IPA with habañero
Competition results: First place in the spice, herb, or vegetable beer category of Hudson Valley Homebrewers 22nd Annual Competition (2012)

All-grain recipe, 5.25-gallon batch size
Original gravity: 1.068
Final gravity: 1.010
Bitterness: 82.3 IBU
Alcohol by volume: 7.7 percent

11 pounds Briess two-row malt
1 pound Briess White Wheat
1 pound Munich malt
1 pound Vienna malt
11 ounces Gambrinus Honey Malt
5 ounces Crystal 20L

.5 ounces Warrior hop pellets (17.2 percent AA)—first wort, 60-plus minutes
1 ounce Centennial hop pellets (8.7 percent AA), 60 minutes
.5 ounces Warrior hop pellets (17.2 percent AA), 15 minutes
1 ounce Citra Hop pellets (13.4 percent AA), 5 minutes
1 ounce Warrior hop pellets (17.2 percent AA), 5 minutes
1 ounce Citra Hop pellets (13.4 percent AA), flameout
1 ounce Citra Hop pellets—dry-hop, seven days
1 ounce Cascade hop pellets—dry-hop, seven days

1 habañero chili pepper (Roast pepper for approximately 3 minutes over an open flame, just enough to get a bit of char on the outer skin. Then cut in half and soak in 46 ounces of vodka for 48 hours to sterilize. Add entire chili to secondary for seven days and reserve the vodka to blend back into the finished beer.)
3 vials of WLP001 California Ale

Mash for 60 minutes at 151 degrees F and mash out for 10 minutes at 168 F. Boil for 60 minutes. When yeasting, use a rocked carboy for about 5 minutes to oxygenate. Add 3 vials of yeast (no starter).

Fermentation: Primary fermentation for three weeks at 68 F. Cold-crash for two days. Rack to secondary and dry-hop/dry-habañero with 1 ounce Citra, 1 ounce Cascade, and 1 habañero chili pepper (pith, seeds, and all) for seven days. Cold-crash again for two days; rack to keg and force-carbonate.

Water profile: NYC tap water and added 2 teaspoons gypsum (calcium sulfate) to mash.

Brewer's notes: I've brewed this recipe a few times (another version of this recipe placed first in the same category at the 6th Annual New England Regional Homebrew Competition) and am still tweaking certain elements of the base IPA, but the overall concept seems to be working: a solid malt backbone plus firm bitterness plus fresh American citrus/tropical hops plus habañero chili pepper flavor/heat. Dry hopping with the habañero didn't quite give me enough flavor or heat, which is why I added a measured amount of the infused vodka as well. However, it's important to taste the beer after secondary and while adding the vodka to make sure you don't overdo the heat. This beer goes great with BBQ or Mexican food.

Judges' notes: "Great American IPA with a good hops-to-pepper balance; very good beer; great heat on pepper; can only drink a snifter at a time!!" "This is an awesome beer! Solid IPA backbone with the American hops, and the added unique citrus quality is beautiful. The balanced chili addition is exceptional. Please send me some!"

@ Nigel - his missus might say he has one of them already!!!  ;)

@CH - Are you implying I will make a balls of it?  :o

@Brewdorg - thanks for that, I'll be tasting it everyday while in secondary so as it doesn't get too overpowering.

@Phynes - thanks for that. The habanero has less heat on the scoville scale, I'll tread carefully if I go this way, cheers.

Quote from: CH on January 24, 2017, 11:00:34 AM
Just get him a can of Neon Overlord, chilli beer is ucking disgusting if done badly when it's overpowering and a waste of beer, each to his own I spose

I thought Neon Overlord was tasty. My girlfriend thought it was nice too and she hates pretty much all other beers I make her try. Baffling really but I suppose some people like the chili kick

Had it at Indyman, after several attempts at it drain poured half of it, great for cleaning jacks. Chilli beer to me if done well like any adjunct should be there towards the finish not in your face and grappling for the milk carton.

Quote from: BrewDorg on January 24, 2017, 11:33:34 AM
I thought Neon Overlord was tasty. My girlfriend thought it was nice too and she hates pretty much all other beers I make her try. Baffling really but I suppose some people like the chili kick

Exactly, as I said, my mate loves his chilli (and beer).  I aim to let it sit on the chilli in secondary until its nearly at the top end of what my taste buds can handle - it should be suitable for him at that stage so  :)

God help him

God help everyone at the meet I bring it to, including you!

I'll pass thanks

Quote from: BrewDorg on January 24, 2017, 11:05:13 AM

Quote from: darren996 on January 24, 2017, 10:46:02 AM
BeerBudda (Kildare) did a chilli beerand I got to sample it, I liked it, had a head cold at the time and it cleared it right up. From recollection it was a red ale base, there were crap loads of chillis in it.  I would only tone down the  chilli. It went well with chocolate. Send Bb a message

His malt base was just Pale and Red X malt for colour as far as I remember. Very neutral malt taste but a big chili kick at the end. Probably too big a kick to knock back more than a bottle at a time but it was an interesting beer

I tasted BB's chili ale too and it definitely was an experience, a good or bad one is a different story. Like CH said, I like adjuncts a little more restrained and this ale certainly wasn't restrained.

Good luck with the brew, I'll watch this post with interest to see how the beer finishes up.

Put some toilet role in the freezer before you sample it, you may need it later :)

Was given a chillied beer at a taproom in the states last summer without being warned it was chillied. Didn't taste much afterwards.

Quote from: Simon_ on January 24, 2017, 01:05:33 PM
Was given a chillied beer at a taproom in the states last summer without being warned it was chillied. Didn't taste much afterwards.

I was on stage at Altech last year doing a blind "Irish beer vs Welsh beer" tasting. Was given a chili stout without prior warning and nearly choked on it. Of course it was the Irish beer...  :-[

Chili beer is wrong.

At least it's very rarely right and CH more or less nails when it's right, which is hardly ever.

Adjuncts are supposed (IMO) to add to beer, not take it over and ruin it.

It should be beer, with a certain something, if not then you've missed the mark IMO.

Grapefruit beer, peanut butter beer, chili beer....bollox beer.
But that's just me.

Your opinion is duly noted.
I do remember a chilli Porter scoring very high in The nationals last year though ...

I had a Hawaiian Sunburn Pineapple and Habanero Sour by Elysian last year and it was lovely. The chili became more noticeable the further into the bottle I got. It was detectable but not the dominant flavour. It's definitely a beer that I would get again if I saw it on the shelf although you might be inclined to pass it by if you rely solely on ratebeer.

pob is a great fan, and connoisseur, of chilli beer... make sure you get his opinion on it.  ;) ;) :D :D

Back on topic.. I did a chipotle porter a few years back that I was very happy with. For a twist, I just put half, or maybe a quarter, of a chilli directly in the bottle. I was going for a "worm in the tequila" vibe..  ;D

It was fairly hot, but the chilli heads at the meet I brought it to, loved it.

I've never had a "Reaper" before.. As hot as it's supposed to be, I'm wondering if it will have an impact on 5 gallons of beer? You'll have to blend carefully either way.

I'd recommend a robust porter as a base beer, as it has some residual sweetness to temper the heat. Also the chocolatey flavours go very nicely with chilli heat. Mexican porter.

Thanks Mick & Bubbles.

Pineapple hey?

I did a smoked chipotle porter last year too - one of the best beers I've made. Sticking with a similar base profile, like you suggested.

I just think it's great to experiment and broaden your homebrewing horizons and have a bit of fun along the way  - who wants to brew the same lager all the time?

P.s. I'll be hand delivering it to POB  ;)

Quote from: fishjam45 on January 24, 2017, 02:25:17 PMwho wants to brew the same lager all the time?

what kind of nutcase wants to brew lager at all...??  :P ;) (ducks)

How about aging 1 gal of the beer with the chilli and then blending back into the main beer? It might be nice enough in the 1 gal jug.

Good idea - split a gallon into a demijohn, age it on the chilli, then blend it back into the rest of the batch until desired flavour is achieved.

I was going to make a tincture with the chilli to blend

Has anyone here got bluthered on chili beer?

I can't imagine drinking enough adjuncted beer to get a buzz on myself, with a few notable exceptions. (pistachio beer from the bernard shaw).

Quote from: Eoin on January 24, 2017, 03:16:22 PM
Has anyone here got bluthered on chili beer?

I can't imagine drinking enough adjuncted beer to get a buzz on myself, with a few notable exceptions. (pistachio beer from the bernard shaw).

Nutmeg beer might be a good one to try..? Hmmmm...  ;)

Quote from: fishjam45 on January 24, 2017, 02:25:17 PM
Thanks Mick & Bubbles.

Pineapple hey?

I did a smoked chipotle porter last year too - one of the best beers I've made. Sticking with a similar base profile, like you suggested.

I just think it's great to experiment and broaden your homebrewing horizons and have a bit of fun along the way  - who wants to brew the same lager all the time?

P.s. I'll be hand delivering it to POB  ;)

Yeah the pineapple was a great addition to the beer, played nice with the heat of the habanero. If you brew it I will come for the tasting! ;)

Pineapples a step too far for me ...

https://beerandbrewing.com/V2xZVCgAADAE-QfG/article/water-yeast-malt-and-hot-chile-beer-101 (https://beerandbrewing.com/V2xZVCgAADAE-QfG/article/water-yeast-malt-and-hot-chile-beer-101)

Just arrived in the inbox, might help.

I made it with cream ale recipe it let chili shine. I used red x malt as I wanted to look hot also.
If your a man use 11 g dried habanero chilli in secondary, i think bought it in Dunne's. If not able for the heat try 2-3g.
If Ye want recipe I can post.

Thanks Ciaran, good find.

Please share the recipe if you don't mind Buddha?

In work need to post it the slow way.

If you love chilli like I do go with full amount for hot hot hot. It's fun beer, as people sip it and go ahh that isn't hot, then...1..2..3. BANG hot as hell. I have noticed people who hate chilli change their minds after a session when they try it , it goes down very easy and comments are that's beautiful. It's like when you crave a spicy kebab at the end of the night. But alas it doesn't affect you on the next day when on the throne !

3.81 kg red x malt
1.09 kg munich
1.09 Vienna
0.27 carapils

target 13g 60 min
hallertauer 6.5g 25min
hallertauer 6.5  15min

mauribrew ale yeast

RO water. Additions for water profile yellow balanced
Gypsum 4g
calcium chloride 18g
phosphoric acid 3.2 g
ABV 4.7%
batch size 25 litres
efficiency 67 as I did no sparge mash.

I cut the chillies up and added to vodka for a day to steralize then added to secondary for a week or you could taste each day until your happy. Longer hotter

Nice one

Loads of info to go on, cheers lads

Promise me you'll have this playing in the background when you add in the chillies
https://youtu.be/mIBTg7q9oNc

Ah! It's already been done

https://www.ratebeer.com/beer/flying-dog-heat-series-carolina-reaper-peach-ipa/441346/

Quote from: Simon_ on January 24, 2017, 01:05:33 PM
Was given a chillied beer at a taproom in the states last summer without being warned it was chillied. Didn't taste much afterwards.

Do you realise taproom is almost an anagram for tampon?  ???  ???

Only if you've been drinking

Quilty arse charged youer hononer!!

You know I'm just jealous, I'll make up for it tomorrow in SCD

Recipe sorted ... watch this space

Rising Sons had a beer with Carolina Reaper in it at the Great Irish Beer Fest last year. Hadn't been tapped when I was there so didn't get to taste it. IIRC they said they went easy on the chilli and there was little to no kick from it.

I called over to my mates tonight to collect the chilli for adding to secondary and it turned into an evening of sampling a few others too.
Those Italian ones were damn hot!

Carolina Reaper got prepared and added to some whiskey to soak overnight.
I'll transfer to secondary tomorrow with the 3 small pieces of chilli.

Seems I was over cautious with the chilli, must have been paying too much attention to the cautious people.  :P

Tasted it yesterday, after sitting on the chilli for 4 days and there was little to no heat at all.  I added another piece of chilli today and I plan on bottling early next week.

It has turned out to be a very nice malty ale, just aswell I used the "easier to add it in than take it out" approach.

You can always add, you can't take away

Quote from: CH on February 12, 2017, 08:32:38 PM
You can always add, you can't take away

Exactly.

I tried Neon Overlord and really liked it.
Next beer is going to have lots of chilli.

Good man!

I bottled mine tonight after tasting this evening.  The second addition of chilli made the difference - it leaves a nice warming heat on the back of your throat, not overpowering in anyway, just a nice heat. Even the missus agreed.

Suprisingly clear going into the bottle too, there was a compact yeast cake left behind in the FV.

Another chilli 🌶 beer, 2nd attempt at this one.
First version was a cracker, hopefully this turns as good.

2 chipotles soaked overnight in Oaked Whiskey before adding to secondary.

I just made an IPA with 2 Habenero chillis, very tasty but little or no heat.
I removed the seeds before adding with dry hops. Next time I'll either add more chillis or leave the seeds in.

how long did you leave the chilli in?

I'd aim for 2 chillis, seeds and all, for 2 days and then taste.

Yeah I didn't taste it , left them in for a week with the hops and transferred to a kg.

Apologies for bumping an old thread but I got gifted two Naga chillies the other day and I'm contemplating making a chili stout. From the previous posts it looks like 2 chillies with the seeds into secondary is the way to go. Was there any other prep done (other than soaking in whiskey)?

Double check how hot the naga chillis are, 1 or less might do.
Cut it up, remove the seeds if you wish, and soak overnight in whiskey/vodka.
Look at your malt bill to balance out the heat maybe with some sweetness? Some lactose sweetness might counteract the heat too.

Quote from: fishjam45 (Colin) on October 23, 2018, 06:53:24 AM
Double check how hot the naga chillis are, 1 or less might do.
Cut it up, remove the seeds if you wish, and soak overnight in whiskey/vodka.
Look at your malt bill to balance out the heat maybe with some sweetness? Some lactose sweetness might counteract the heat too.

Cheers Colin. These chillies are hot. I think they are second to the Carolina reaper. I know you worked with the Carolina reaper before. Can you remember how much you used in it?

Very little!
A piece the size of your little finger nail will give a little kick of heat in a 23ltr batch

Quote from: fishjam45 (Colin) on October 23, 2018, 07:14:06 AM
Very little!
A piece the size of your little finger nail will give a little kick of heat in a 23ltr batch

Really that little? I was thinking of lumping the two in there. Thanks for the advice!

I bought Nagas a few weeks back.

I found this recipe made it...
http://www.onmyplate.co.uk/recipe/seriously-hot-chilli-sauce/
There is wicked kick, great on a sandwich when mixed with a relish.

While making the sauce I cut a small sliver of chili and ate it.
It takes a minute or so but when it kicks its Very hot.

I made Colins 'Don't feed the Trolls' with 2 x Chipotles (Smoked dried Jalapeno) which had a kick but 2 x Nagas would be too much.

Try a small amount.
If kegging you could add more later if you wanted a bit more heat.

Quote from: johnrm on October 23, 2018, 08:48:59 AM
I bought Nagas a few weeks back.

I found this recipe made it...
http://www.onmyplate.co.uk/recipe/seriously-hot-chilli-sauce/
There is wicked kick, great on a sandwich when mixed with a relish.

While making the sauce I cut a small sliver of chili and ate it.
It takes a minute or so but when it kicks its Very hot.

I made Colins 'Don't feed the Trolls' with 2 x Chipotles (Smoked dried Jalapeno) which had a kick but 2 x Nagas would be too much.

Try a small amount.
If kegging you could add more later if you wanted a bit more heat.

Cheers John, you're right, it's better to start small and build rather than the other way around.

I think you should eat a whole one Mick.
Let us know after how much you think should so in 23l of beer!  >:D  :'(

The old saying - It's always easy to add something in but very difficult to take it back out definitely applies with hot chillis.

Quote from: johnrm on October 23, 2018, 08:58:28 AM
I think you should eat a whole one Mick.
Let us know after how much you think should so in 23l of beer!  >:D  :'(

:) :) :) :) >:D

Quote from: johnrm on October 23, 2018, 08:58:28 AM
I think you should eat a whole one Mick.
Let us know after how much you think should so in 23l of beer!  >:D  :'(

Thanks for the encouragement John  :P

My red ale with Carolina Reaper tincture was pretty good. It was low enough heat that you could appreciate the flavour of the chilli (seriously). I'm guessing the carbonation but sometimes I got that popping candy type effect in the back of my mouth. Maybe it was my brain cells dying ;)

Was that 1 whole reaper in 23l?

One whole Reaper into a naggin of vodka. Four cap fulls of vodka into a keg

Just for closure I ended up making this beer.

I wanted to get a full bodied smooth stout to add the chilli to so I made an Oatmeal Stout mashed high.

The FG was 1018 so there was lots of residual sugar there to hopefully balance out the naga chilli.

I added one whole naga chilli to a cup full of rum and left it for a week. I then added half a shot glass of chilli rum to the stout. I wanted to start low so I could adjust for my taste.

I tasted it this evening and it's just about perfect. The chilli comes through without every being too much to take and the sweetness helps control the heat somewhat.

This certainly puts fire in your belly!

Thanks for the advice in this thread.

Mick

Good man Mick!

Nice one Mick.

Chilli Rum mmm  ;)