Chilli In Stout

[winkle]

I've got this chocolate-oatmeal-expresso stout that I'm pretty happy with,

Choc-oat-late Express Stout
20 litre batch

Marvis Otter -4.3kg
Pale Choc malt -0.4kg
Oat Flakes -0.3kg
Roast Barley -0.2kg
Dark Crystal -0.2kg

Green Bullet pellets 26gm 60 minutes
EKG plug 10 minutes

100ml Expresso coffee in primary

but I thought that a varient with a chilli addition in primary might be interesting. There are usually heaps of birds-eye chillis around here but I wouldn't have a clue about the quantity for a noticable bite without destroying the ring gear. Any suggestions? (sane ones please Incider )

 

[InCider]

but I thought that a varient with a chilli addition in primary might be interesting. There are usually heaps of birds-eye chillis around here but I wouldn't have a clue about the quantity for a noticable bite without destroying the ring gear. Any suggestions? (sane ones please Incider )

6 birdseyes. ( a guess ! )

InCider.

 

[Duff]

...but I thought that a varient with a chilli addition in primary might be interesting.

Really? A nice roasty stout with a kick of hot chilli :huh:

Sorry, seems like a waste of good MO to me :unsure:

 

[winkle]

Really? A nice roasty stout with a kick of hot chilli :huh:

Sorry, seems like a waste of good MO to me :unsure:

Well, you could be right but I was thinking the chocolate/chilli flavour interplay might work ok.

 

[bconnery]

I've got this chocolate-oatmeal-expresso stout that I'm pretty happy with,

Choc-oat-late Express Stout
20 litre batch

Marvis Otter -4.3kg
Pale Choc malt -0.4kg
Oat Flakes -0.3kg
Roast Barley -0.2kg
Dark Crystal -0.2kg

Green Bullet pellets 26gm 60 minutes
EKG plug 10 minutes

100ml Expresso coffee in primary

but I thought that a varient with a chilli addition in primary might be interesting. There are usually heaps of birds-eye chillis around here but I wouldn't have a clue about the quantity for a noticable bite without destroying the ring gear. Any suggestions? (sane ones please Incider )

This is a tough one. There have been a few threads around and I've never seen anyone get consensus on the right amount.

As someone who in their early days did half a dozen bottles out of every single batch I can tell you that chilli works well with many varieties. The trick is the balance. I think half a dozen won't get you far.

If you want to put them in the primary you will need more.

The chilli heat takes a while to absorb in.

After 1 week only the hottest chillis have had much of an effect so if you want to only do it in the primary I would recommend 1 per bottle worth, say 25. It seems like a lot I know but I've done that many and it wasn't chilli enough at all.

Another option would be to keg them with it, in which case you can use a lot less, but you'd want to be sure it was going to get drunk within a month or so because much more than that and they can start to turn your beer into liquid fire in a glass.

So, I haven't really answered your question but hopefully given you something to go on...

 

[Screwtop]

Chilli in an Oatmeal Stout, now that's the essence of QLD brewing. You can bloodywell bet on QLD brewers pushing the envelope. It's the home of Radical Brewing in OZ. Cherries, Blackberries, Banana's, Ginger, Chilli in beer - it all happens here in QLD.

Sorry for such a maroon post, but at origin time I tend to turn DARK MAROON

Edit: Posted to find bconnery's post above. You want to experience Radical Brewing in QLD try some of bconnery's beers. :super:

 

[bconnery]

Chilli in an Oatmeal Stout, now that's the essence of QLD brewing. You can bloodywell bet on QLD brewers pushing the envelope. It's the home of Radical Brewing in OZ. Cherries, Blackberries, Banana's, Ginger, Chilli in beer - it all happens here in QLD.

Sorry for such a maroon post, but at origin time I tend to turn DARK MAROON

So as a dedicated chilli, sour orange, spiced beer outside the envelope brewer, it must be something in the water, such as there is of it up here, because I am from south of the border, and I don't mean Victoria...

 

[Screwtop]

So as a dedicated chilli, sour orange, spiced beer outside the envelope brewer, it must be something in the water, such as there is of it up here, because I am from south of the border, and I don't mean Victoria...

Don't care, we gotcha now!

 

[Slurpdog]

Best of luck Winkle and I'd be interested to see the outcome but IMHO I can't see those flavours working together.
It'd be like trying to accompany a curry with a gutsy, tannic red wine. If it's your thing then go for it, but traditionally those types of flavours don't mix well together.

 

[Trent]

Um
I believe that you would be best off adding a chilli to each bottle. That way you can experiment with half or a third of it, and still have some nice roasty espresso stout if it doesnt turn out. If it does, you know to whack 25 chilli's in next time. Thats my opinion anyway, take it as you will. I drank some dessert wine in Canada that had achilli in the bottle, and it had some nice spice to it. Possibly put the chilli in boiling water for a few secs before addidng to bottle to weaken the skin, or just split the thing. That will probabl allow the oils to infuse better.
Hope it turns out well,
Trent
PS Go the blues. If they have learnt to play in the last fortnight!

 

[winkle]

Thanks for the replies, I'll up the batch volume slightly, keg most then it'll be a birds-eye in each bottle for the remainer. If I get my arse into gear we should see the results at the QLD case-swap.

 

[Screwtop]

Thanks for the replies, I'll up the batch volume slightly, keg most then it'll be a birds-eye in each bottle for the remainer. If I get my arse into gear we should see the results at the QLD case-swap.

Was thinking about this Perry, how dried mulatto chilli pods. The are mild and have a slight chocolate/smokey/liquorice flavour, used in Mexican Mole dishes. I think that they would add an extra dimension to a Stout.

Screwy

 

[InCider]

Was thinking about this Perry, how dried mulatto chilli pods. The are mild and have a slight chocolate/smokey/liquorice flavour, used in Mexican Mole dishes. I think that they would add an extra dimension to a Stout.

Screwy

Now that would be 'Tonsil Porn'!

 

[winkle]

Was thinking about this Perry, how dried mulatto chilli pods. The are mild and have a slight chocolate/smokey/liquorice flavour, used in Mexican Mole dishes. I think that they would add an extra dimension to a Stout.

Screwy

Where do ya get it?

 

[Screwtop]

Where do ya get it?

Grow your own (I don't have any at present) or Google should turn up suppliers.

 

[boingk]

I've got off a site that 10 chopped Jalapenos boiled for 30 minutes along with the wort and strained out before primary gives a nice spicy flavour, only just begninning to get hot. B)

 

[NickB]

I was looking at doing a small batch of Imperial Stout with chilli. Was thinking a quick and easy tester would be:

1 x can Coopers stout, made up to 10L (can't be arsed trying to do a 10L allgrain batch).
Split into 2 fermenters, Chillis in one, plain other. Use an S-04 or Nottigham dry yeast.

Might give it a go over the weekend.

Was thinking of using a couple of dried Habinero chillis (feelin' hot, hot, hot!) in the spiced version.....

Does this look the go?

Nick

 

[boingk]

Chilli Stout indeed! If you use dried Habanaeros you'll be feeling the fire for sure. Wikipeadia 'scoville scale' for an idea of how much hotter they are than a Jalapeno - around 40 times hotter!

But yes, the Imperial tester sounds good just as an idea of what'll happen with the chillis. I'll be starting my Chilli Vanilla Lager soon - once I get the Heineken into secondary and free up the fermenter for it that is!

Hope the Jalapenos do the trick...

Cheers - boingk