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beer-brewing Pepper Brews and Metering of 'Dosage'

Eephus Man

Eephus Man

Thinking of doing a pepper-tinged brew here very soon, but trying to figure out a way (besides ruining multiple batches of perfectly good brew) to get a head start on metering how many peppers go into a brew. Let's say we're using orange habs, just for the fun of it.

Been working up a recipe and this is the one wildcard, since neither myself or my brewing partner have any experience with chilis in beer (besides the generally bad brews we've had with them in it).

We want something with just a touch of finishing pepper, but nothing overwhelming. Think general public here. Or at least GP without aversion to a small amount of spice.
 
do a quarter hab in the last 10 minutes of the boil

thats all you are going to need, and it will be quite noticeable
 
wheebz said:
do a quarter hab in the last 10 minutes of the boil

thats all you are going to need, and it will be quite noticeable
Click to expand...

Thanks, wheebz! How 'noticeable' are we talking. Not overwhelming, but enough to understand there's 'something there' to the end drinker?
 
its gonna be noticeable, but not super super hot

if you want to do it for just aroma and a slight slight flavor, drop it in and let it boil the last 3 minutes, and then pull the pepper out while you are cooling your wort
 
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