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> How much ancho to use in an imp stout
post Sep 16 2013, 12:25 AM
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I want to brew a 5g batch of choc imp stout that has some ancho or chipotle peppers in it for a more smoky hot flavor. I got the idea from the Luchardor en Fuego by Clown SHoes Brewing which I loved. DOes anybody have any idea how much peppper I should use to get a mild to med heat in the back of the throat rather than a lot of spiciness up front? Thanks
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