I'm thinking of adding some heat to a cream ale I'm brewing for Halloween by adding some Ghost peppers to the secondary, but not sure how many peppers to used. Don't want it to hot but want to be able to taste it. I've used jalapeno's to flavor beers in the past and 12 fresh peppers for 5 gals work great. Any thoughts or idea's will be helpful
Spicing up a cream ale
- Thread starter Aaron62
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Ive made a jalapeño cream ale many times.
I use 4 jalapeños Ive deseeded and soaked overnight in vodka in the boil @15 minutes
3 more in secondary (5 days total) that also have been deseeded and soaked overnight in vodka
3 more in secondary (2 days) that have been deseeded but roasted in a 350* oven to sanitize
You get a lot of jalapeño flavor but little heat, just enough to know its there
I use 4 jalapeños Ive deseeded and soaked overnight in vodka in the boil @15 minutes
3 more in secondary (5 days total) that also have been deseeded and soaked overnight in vodka
3 more in secondary (2 days) that have been deseeded but roasted in a 350* oven to sanitize
You get a lot of jalapeño flavor but little heat, just enough to know its there
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