Hot hot hot Chilli Beer?

[fishjam45 (Colin)]

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?

[Pheeel]

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

[fishjam45 (Colin)]

Nice one!

Yeah, please share your thoughts and ideas.

[darren996]

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

[nigel_c]

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. 

[Leann ull]

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🤢

[BrewDorg]

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

[fishjam45 (Colin)]

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.

[phynes1]

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!"

[fishjam45 (Colin)]

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

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

@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.

[BrewDorg]

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

[Leann ull]

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.

[fishjam45 (Colin)]

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 

[Leann ull]

God help him

[fishjam45 (Colin)]

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