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Main
Date: 27 Oct 2006 08:14:19
From: tatertot
Subject: Spicy Chocolate Porter
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Good day all, i was wondering does this look like it would achieve a
good back of the throat heat with out two much pepper taste. Should i
go with an insane hot sauce instead, do you think I will achieve a good
chocolate flavor as well? Sorry this is my first time trying to brew
with peppers.
Aztec Fire Porter
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.00
Anticipated OG: 1.054 Plato: 13.36
Anticipated SRM: 37.8
Anticipated IBU: 32.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin
Potential SRM
-----------------------------------------------------------------------------
81.8 9.00 lbs. Pale Malt(2-row) America 1.036
2
4.5 0.50 lbs. Crystal 80L 1.033
80
9.1 1.00 lbs. Chocolate Malt Belgium 1.030
500
4.5 0.50 lbs. Flaked Barley America 1.032
2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU
Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 4.75 22.9 60
min.
2.00 oz. Goldings - E.K. Pellet 4.75 9.2 10
min.
Yeast
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WYeast 1084 Irish Ale
Notes
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4 oz coco powder added to boil
1/4 Pound of choped whole Red Chillies
Thanks in advance,
Sean
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Date: 27 Oct 2006 10:16:35
From: tatertot
Subject: Re: Spicy Chocolate Porter
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better yet how about 1-2 Habenjeros to 5 gallons, i would think that
would give good background heat with just a slight hint to no hint of
pepper
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Date: 27 Oct 2006 13:53:57
From: Gerard Eberlein
Subject: Re: Spicy Chocolate Porter
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"tatertot" <tatertot98@sbcglobal.net > wrote in message
news:1161969395.501265.265330@m73g2000cwd.googlegroups.com...
> better yet how about 1-2 Habenjeros to 5 gallons, i would think that
> would give good background heat with just a slight hint to no hint of
> pepper
>
Yes I love habanero but be careful....I use about 3 in 6 quarts of chili way
ground up and it will bight hard. Mighte want to remove the seeds and
membrane(the white pithy stuff) with gloves if you go this method. I like
the way the heat of habaneroes, when cooked, or in this case brewed, it has
a creep up effect rather than instant "in your face" heat. Do yourself a
favor and use gloves with them, I worked with them once long ago when they
first became really known in the USA and I washed my hands very thoutoghly
after. Well I went and took a piss and then left the house. About 2 miles
into my drive.....lets just say burying it in the snow was going through my
head. Not fun.
Gerard
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Date: 27 Oct 2006 14:02:56
From: tatertot
Subject: Re: Spicy Chocolate Porter
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> The pepper itself has enough heat, leave out the seeds and
> membranes...depending on you capsaisan tolerance I would cut into 1/4s maybe
> 3 or 4 habe's seeds and membrane removed. You could always sample the wort
> as it was cooking or after and if not enough heat maybe mince another couple
> and put it in a muslin bag in primary or secondary. It all depends on where
> the pepper came from. Not all Habaneroes pack the same punch. You may want
> to test one, take a sample from near where the membrane was, the bottom of
> the pepper tends not to be as hot. Just have some milk or bread available to
> kill the heat LOL. Good luck.
>
> Gerard
Thanks much
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Date: 27 Oct 2006 11:29:18
From: tatertot
Subject: Re: Spicy Chocolate Porter
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so maybe take one and de-membrane and deseed it, possibly puting back
1/2 to 1/4 of the seeds. Should i blend, mash, or just put the pepper
in to the brewpot sliced?
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Date: 27 Oct 2006 16:40:54
From: Gerard Eberlein
Subject: Re: Spicy Chocolate Porter
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"tatertot" <tatertot98@sbcglobal.net > wrote in message
news:1161973757.958160.323540@i3g2000cwc.googlegroups.com...
> so maybe take one and de-membrane and deseed it, possibly puting back
> 1/2 to 1/4 of the seeds. Should i blend, mash, or just put the pepper
> in to the brewpot sliced?
>
The pepper itself has enough heat, leave out the seeds and
membranes...depending on you capsaisan tolerance I would cut into 1/4s maybe
3 or 4 habe's seeds and membrane removed. You could always sample the wort
as it was cooking or after and if not enough heat maybe mince another couple
and put it in a muslin bag in primary or secondary. It all depends on where
the pepper came from. Not all Habaneroes pack the same punch. You may want
to test one, take a sample from near where the membrane was, the bottom of
the pepper tends not to be as hot. Just have some milk or bread available to
kill the heat LOL. Good luck.
Gerard
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