Hot hot hot Chilli Beer?

[mick02]

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?

[fishjam45 (Colin)]

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

[mick02]

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!

[johnrm]

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.

[mick02]

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.

[johnrm]

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

[fishjam45 (Colin)]

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

[fishjam45 (Colin)]

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

[mick02]

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

Thanks for the encouragement John 

[Pheeel]

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

[johnrm]

Was that 1 whole reaper in 23l?

[Pheeel]

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

[mick02]

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

[johnrm]

Good man Mick!

[fishjam45 (Colin)]

Nice one Mick.

Chilli Rum mmm