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> Brewing a stout with chilies, Need help on how much to use and when
post Oct 2 2013, 01:00 PM
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About two years ago, I had a Cocoa Mole brewed by New Belgium. Unfortunately they haven;t brewed it since. I am going to try to brew something similar. I know they used Guajillo and Ancho chilies so the spiciness wasn't too high and more of in the background. A more smoky kind of spice. I can get hte chilies I think at a local mexican market but I'm not sure how much to use for a 5g batch. Any suggestions? Also I'm thinking about adding them in the last 10 mins of the boil. Does this make sense as well. Thanks
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post Oct 18 2013, 08:50 AM
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Make a tincture with Chillies in Vodka or Tequilla - soak for a few weeks to get most flavor and heat , then add small amounts to finished beer to taste
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