homebrewandbeer.com

I am on holiday in Tokyo and just drank a nice Kirin Chocolate Beer. It got me thinking; has anyone tried/got suggestions re trying to brew a chocolate chilli beer?
I`ve done a search and I`m thinking of basing it on wassa`s popular recipe using the Cascade Porter with honey dark malt etc.

I usually boil 20L water the day before, cool and decant into 1.5L plastic water bottles which I then pour into the wort the next day. I`m thinking, add a chilli with a tiny prick (no jokes pls) in it into each 1.5L of water. Leave overnight. Strain through sieve the next day when adding to wort (rest as per wassa`s recipe).

Any comments? More/less chilli? Would it work well with the porter,malt, honey? Good idea? Bad idea? Thinking of a `warming` brew for the cool winter nights in Perth.

Cheers/Kampai

I think that there may be a little too much chilli if you put one into each of your 1.5 ltr bottles.

I'd probably go with adding 6 deseeded chillis to your boil and then let stand and when cool strain into your bottles. This way you would get the chilli's releasing their chilli oil without the extra burn of the seeds. Just an idea.

Wassa

Thanks Wassa.
Yeah, I am just looking for a subtle kind of warm after taste so will go with 6. Will also de-seed them (after removing my contact lenses........I`ve made that mistake once before....)
Will be brewing this in Perth so I`ll wait until the temps drop a bit; hopefully brew Apr start consuming July.
Arigatou