chilli beer

[poss]

does anyone have any recipes for chilli beer I tasted some at the Lord Nelson hotel Sydney years ago and it was fantastic
I would just like to say how much I have enjoyed this web site as a beginner in the home brew game it has been very informative and enjoyable.

[Isaac]

Boil up a few chillies for 10 minutes and toss the lot into the fermenter as an addition to your normal brew. Alternatively toss them into the last 10 minutes of your boil if you do the whole boiling the malt extract thing.

[Franky]

I also noticed there's a recipe on this website homebrewandbeer.com

Under Q&A > Recipes

This guy puts a chilli in each bottle for secondary fermentation.

[wazza]

I tried a batch of this after visiting the SCB (sunshine Coast Brewery) last year and sampling a nice chilli beer.

The guy there even throws a chilli into the bottle .... uses the standard birds eye chilli's that u can get from woolies

Anyway, I decided to put a chilli in with a few bottles of whatever I was brewin (pilsner I think)

Well it was a big waste thats for sure.... secondary carbonation was fine etc ... but it was just too damn hot ... And I like stuff reall hot

I'd reccomend playing in small quantities so as not to waste too much otherwise perfectly good beer.

Cheers

Wazza

[Dogger Dan]

If anyone has a good recipe for this I would love to give it a go. Please post. Who would of thunk?

Dogger

[Geoff]

I bottled 4 of my Malt Shovel Two-Row Lagers (No. 114) with a birds eye chilli in each.

I'm grateful I only wasted 4 bottles of an otherwise excellent beer. Too hot, bad taste.

I'm thinking of using my remaining 3 bottles as a base for a chutney or sauce.

Any ideas?

[Dogger Dan]

Geoff

Try this

Red Hot Rack of Ribs

2 quarts of your chilli beer
2 quarts beef stock
1/2 cup malt vinegar
3 cloves garlic
2 tbsp cumin
2 tbsp paprika
12 oz tomatoe paste
1/2 cup honey
1 tbsp salt


combine in a pot and bring to a boil
chop up 4 big slabs of ribs
add to mix and simmer until meat is cooked but not falling off bone

make a spice rub as follows

1/4 cup garlic powder
1/4 cup paprika
3tbsp cumin
3tbsp cayenne
2 tbsp salt
1/2 cup beer
1/4 cup malt vinegar
2 tbsp prepared mustard
tbsp Worcestershire Sauce
2 tbsp tomatoe paste

mix to make a paste and rub all over ribs

roast or BBQ for 15 min

dig in

By the way, how is the little one? sleeping through the night yet?

Dogger

Dogger

[anti-fsck]

If you've never suffered indigestion before, then pitching a chilli into a stubbie of beer when you're bottling will give you the biggest case of heartburn you're ever going to experience. It's sort of "mmm, beer", and then the kick and burn all down your gullet.
It's something I'd recommend everyone try at least twice: their first time *and* their last time.
One word of advice is don't put the stems in. Gives a very woody flavour to the brew.

[silkworm]

I'm up for the heat myself. I tried one in Tasmania a couple of years ago and thought it was fantastic - a great delayed kick!
I would try blanching your chillies first and using a milder chillie. Not a Halapeno, Habanero.
This might be worth a test. A different chilli in each bottle then rate them. I'll get back to you on that one......
Also try removing the seeds a lot of the heat is in the seeds. The chilli will continue to release heat for months after bottling so go easy on the guts and choose wisely.
I would recommend not buying from Woolies but go to a greengrocer and making sure of what you buy.
go to http://homecooking.about.com/library/we ... chiles.htm to help your choice. These are American types and we have mostly asian varieties here in Aust. I just can't find a web site yet.
Pickling will round off the taste and sterylise.
I'd try something like...
chillies whole 30 small (enough for a 23 litlre brew)
1/2 cup Vinager - white wine or apple cider
1/2 cup water
4 tablesp brown sugar or sultanas
2 teasp course ground fresh corriander seeds
To keep the look and stop the chilli clouding the beer I'd only blanch the chillis.

Bring all ingredients to the boil .
simmer for 5-10 mins
add whole chillis for 2-5 mins
strain chillies allow to cool
add to bottles of beer.

I'd guess chillis would suit a Pilsner / Lager better than an Ale????
I havent tried it yet - I'm up for this next brew.
Cheers
Silk

[silkworm]

16,000,000 Pure capsaicin, dihydrocapsaicin
9,100,000 Nordihydrocapsaicin
8,600,000 Homodihydrocapsaicin and homocapsaicin
5,300,000 Police grade pepper spray
2,000,000 Common pepper spray
855,000 Naga Jolokia pepper (reported & disputed)
350,000 - 580,000 Red Savina habanero (Guinness Book of Records)
100,000 - 350,000 Habanero chile
100,000 - 325,000 Scotch bonnet
100,000 - 225,000 Birds eye pepper
100,000 - 200,000 Jamaican hot pepper
100,000 - 125,000 Carolina cayenne pepper
95,000 - 110,000 Bahamian pepper
85,000 - 115,000 Tabiche pepper
50,000 - 100,000 Thai pepper
50,000 - 100,000 Chiltepin pepper
40,000 - 58,000 Piquin pepper
40,000 - 50,000 Super chile pepper
40,000 - 50,000 Santaka pepper
30,000 - 50,000 Cayenne pepper
30,000 - 50,000 Tabasco pepper
15,000 - 30,000 de Arbol pepper
12,000 - 30,000 Manzano pepper, Ají
5,000 - 23,000 Serrano pepper
5,000 - 10,000 Hot wax pepper
5,000 - 10,000 Chipotle
2,500 - 8,000 jalapeño
2,500 - 8,000 Santaka pepper
2,500 - 5,000 Guajilla pepper
1,500 - 2,500 Rocotilla pepper
1,000 - 2,000 Pasilla pepper
1,000 - 2,000 Ancho pepper
1,000 - 2,000 Poblano pepper
700 - 1,000 Coronado pepper
500 - 2,500 Anaheim pepper
500 - 1,000 New Mexico pepper
500 - 700 Santa Fe Grande pepper
100 - 500 Pepperoncini pepper
100 - 500 Pimento
0 Sweet bell pepper

Perhaps a squirt of Police grade pepper spray into each bottle would be nice.
Easy application, exact measurements then prime using the 'posi-pour' ...
perfect!
Silk

[two headed brewer]

Smokin!

[Geoff]

Damn, there are some serious chilli fiends out there.

I'm reminded of the episode of The Simpsons in which Homer eats the Guatemalan Insanity Pepper and encounters Johnny Cash in the form of a coyote.

Thanks for the recipe, Dogger, I reckon I'll give it a whirl on the weekend. You don't happen to know the metric equivalent of a quart, do you?

[Dogger Dan]

Just shy of a litre for all intents

Dogger

[silkworm]

http://news.bbc.co.uk/1/hi/world/americas/4530739.stm
This links to the hottest. FYI
Scary stuff- you'd be trying to measure 1/2 a drop per 23 Litre brew

Silk

[Geoff]

Thanks, Dogger.

By the way, little Aggie's doing just fine. We're getting the occasional full nights sleep now.

And Aggie and I brewed our first beer together last week.

[undercover1]

The chilli beer I made was split into two batches- mild and serious.
I don't recall what base I used- just a Cooeprs I think. I boiled 20 chopped chillis in 2 litres of water with a teaspoon of salt, and added it to the fermenter. Made it up to 23l , fermented and racked as usual.
Half was bottled as is, the other half was bottled with a whole chilli in the stubby.
The mild "as is" were great. The ones with chillis in them became undrinkable after a couple of months, and I'm a bit of a chilli/curry/spice buff. They are good for cooking with though. I still have a few left, but no one I know is brave enough try one. The depth of the chilli burn on your tongue is incredible, a bit like eating a teaspoon of wasabi, but not as sour.

[silkworm]

I boiled 20 chopped chillis in 2 litres of water with a teaspoon of salt, and added it to the fermenter. Made it up to 23l ,
Half was bottled as is, the other half was bottled with a whole chilli in the stubby.

Undercover if you could fill uin a couple of blaks for me Did you use a common Thai style chilli in the bottle? The small red or green ones about 2 cm long. Did you add seeds as well to the boil.
Why did you add salt to the boil?
How long did you cook the chillis for?
So it worked out about 1 chili per bottle added to the fermenter and this came out well?
Just asking to give me a better idea of where to start.....

Cheers
Silk

[Antsvb]

See
http://www.homebrewandbeer.com/forum/vi ... li&start=0

for my experience.

[undercover1]

Did you use a common Thai style chilli in the bottle?
The small red or green ones about 2 cm long.
Did you add seeds as well to the boil.
Why did you add salt to the boil?
How long did you cook the chillis for?
So it worked out about 1 chili per bottle added to the fermenter and this came out well?

Silk,
I used small red ones, about 2-3cm long, hand picked at the greengrocers so no mouldy or bruised ones. Think they are called birdseyes.
Yep, seeds and all went into the boil, strained it through a fine sieve into fermenter.
Salt...umm, don't recall. Think it was to help bring out the flavour. It was probably not needed, as it turned out, but was no problem.
Boiled them for 5 minutes or so. Watch the steam if you do this, it is like f---ing tear gas.
Yes, about 1 chilli per litre of brew worked fine. It was when I got stupid and added another whole chilli per stubby that the thing got out of hand.

Hope this helps.

[silkworm]

Thanks Undercover,
I'll be taking your tips on board.