beer About to do my first brew...or maybe almost soon!

richphitzwell

richphitzwell

Ok getting excited. My ghost peppers are all flowering so maybe just maybe in a month or so we will start our first brew.

I'm up for trying most anything but this is basically what I want to try for this 10 gallon batch. I used to take a dried ghost pepper and let it soak in a pint for a couple minutes and then keep using the same glass and pepper all night and I loved it to give you an idea of what I like....Im an IPA drinker sooo.

ready for it, ready

Double IPA with dry hopped ghost peppers and chocolate. I want it to be stronger than most pepper brews that barely register but still mild enough that you can drink a gallon!

If it comes out well I may look into distributing it to a couple of pubs under my buddies license. Really he will be brewing, I'm just trying to come up with a good flavor profile that people like me may like.

Anywho, that was my thought...what say you guys. What flavor combinations would you do around ghost peppers?
 
With all the bittering hops in a double IPA, think you'd be able to taste the bhut flavor without loading it up with enough peppers where you could use it pepper spray? I've never tried infusing pepper flavor into a batch of beer before (although I've thought about it a few times), so I have no clue whether some subtle flavor would show up. When you brew it, make sure to let us know how much of the pepper flavor and heat come through. I bet a Framboise type brew with red bhuts would be pretty delicious, or a raspberry stout if you don't want to go with something that fruity. Good luck!
 
Around em here parts we like out beer like we like our woman, cold and in ...oh wrong forum.

In this area we are known for super hoppy beers and theres a pub that also has a few pepper heads. Ive had a ghost pepper porter and the taste did come out quite nicely and had a little bit of a bite to it. Basically if there was a category called triple ipa which I think they should do with the newer brews that max out everything that is what I am going for but with the al content of a single or low double ipa typically is which the peppers tend to enhance the hop flavor making it seem like its hoppier. Plus I love the taste of ghost. As for the chocolate...not sure will try not sure if this batch Ill have to see how small of a batch I can do with his setup so that i can try multiple different ones. I think his rig is 10g which is a bit much for testing. Thanks for the idea though!
 
You should post in the Ask Wheebz thread or PM him. He's a professional brewer and is Brew Master at a Brew Pub in Sarasota, FL. He would probably be the best source for info and he loves talking anything brewing and chili. As for me I think in a double IPA it would be difficult to pick out the flavor of the pepper however I'm sure the heat would come through. I think you'd get more of the pepper flavor in the flavor profile of the brew with a standard IPA, like the hoppiness with ghost pepper over tones. Oh, and I'd leave the chocolate for Stouts and Porters. JMHO

Cheers,
RM
 
do not mix chocolate and IPA together, thats just wrong

even though the cascadian IPA style is a black IPA, its still not made with chocolate

if you do a ghost pepper beer, I would say boil like 3 of them first for a couple minutes, but wear a face mask, then take them out, chop em up, and stir them in when you take your beer off the stove to cool down

gets rid of some of the heat but leaves the flavor
 
wheebz said:
do not mix chocolate and IPA together, thats just wrong

even though the cascadian IPA style is a black IPA, its still not made with chocolate

if you do a ghost pepper beer, I would say boil like 3 of them first for a couple minutes, but wear a face mask, then take them out, chop em up, and stir them in when you take your beer off the stove to cool down

gets rid of some of the heat but leaves the flavor
Click to expand...
wheebz said:
do not mix chocolate and IPA together, thats just wrong

even though the cascadian IPA style is a black IPA, its still not made with chocolate

if you do a ghost pepper beer, I would say boil like 3 of them first for a couple minutes, but wear a face mask, then take them out, chop em up, and stir them in when you take your beer off the stove to cool down

gets rid of some of the heat but leaves the flavor
Click to expand...

Thanks for the advise. My ghost have a ton of flowers on them so hoping that I will fruit soon to start. Looks like we will be able to do a batch of 5gal and not 10gal so thats good. Really what i am after is both flavor and enough kick to make a single ipa act like a triple ipa, if you think 3 is enough for that then we will try it. Heck it is for fun right now so ya. I may try a chocolate batch just for the hell of it and cause I've never seen a chocolate ipa but may go coffee at some point just to mix things up.

Basically its just for the hell of it, if choc or coff come off as really really bad well at least I would have tried it for the lulz. Im pretty sure future batches will probably not have it though lol

ya not going to wear a mask though lol. I boil them all the time on taco tues and kinda become used to it heck had a chunk of hab in my eye last week lol
 
I did a Jalapeno IPA. It was good but you could barely taste the pepper. You could smell it and feel the heat though. I actually like that because I love the IPA taste and the heat hit ya in the end. It was a good balanced beer. I used 3 roasted jalapeno's in the boil (15 mins left) and dry-hopped with 3 roasted jalapenos for 7 days (soaked in vodka for 3 days to sanitize). It was for five gallons. So I would say use more scovilles than that to get more heat. I would think 1-2 ghosts in the boil and 1-2 ghosts dryhopped. I would go soft-hand on the boil and then use dryhopping to adjust after tasting samples.

Oh, and I'm not sure about chocolate in an IPA. I don't think it would be my cup of tea but to each his own.
 
I'm drinking a "hop head double" IPA as we speak! I will have to try a pepper infused batch next time I brew up an IPA; sounds like a beautiful flavor explosion. Good luck with the infusions and keep us updated.
 
I'm curious to hear how this one is coming along. I love my peppers, I love my beer, and I am learning to love the craft of brewing, but I don't know about combining them all. Let us all know how this one turns out.
 
You and i both would love to know how this one turns out! The last storm devastated my ghost peppers so its just a matter of fruiting again
 
I learned the hard way about temperature control during fermentation, so my IPA is toast, but I have a hazelnut brown nectar clone bottle conditioning, and a dark brown ale fermenting. We should definitely do a trade when yours is done. Who knows what I may have in the works at that time.
 
sigh, this last storm brought more damage than the last. we will have to see if the flowers die off or stay. no more crossing fingers for me!
 
Yeah, this storm was a really unexpected late season storm. It's okay, you're in SD. You are going to have a season all the way until Late November/ December. Plenty o peppers for your beer. You're just going to have to brew something different in the mean time. My next in line is a Rye IIPA. I have high hopes for this one. And, high hops.
 
been a tough start to spring but finally, first fruit!
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