Chipottle

[Bizier]

I have been thinking of adding a dash of smoked malts to future brews, just so see where it takes things. I was searching the forum for 'smoked' to see what beers people have added smoked grain to, when I came on the chilli con-carne thread.

This got me thinking - I love cooking with a good chipottle (smoked jalapeños).

Has anyone used chipottle in brewing a beer?

[warra48]

You may not find much under smoked beer, instead look for Rauchbier.
Here are a couple of links:
http://www.germanbeerinstitute.com/Rauchbier.html
http://hbd.org/cgi-bin/recipator/recipes?group=56

[Bizier]

Thanks Warra, that is good info.

I wasn't actually thinking of primarily smoke-based beers, more just adding a hint of smoke to certain beers to give them a little something else.

The more I think about the flavour describes as 'bacony' I want to run a flull-blown rauchbier - and I think that a chipottle variant would go well (in my mind anyway).

Does anyone know if yeast has a problem with chilli if you throw it in the primary?

[scanman]

Do a search on here for Chilli beer. There are plenty of threads on it. Also there are a few chilli beers around you can buy commercial, so the stuff does work in beer. I wanted to create a chilli ber about this time last year, and after trying the US beer called 'chilli beer' which is only available form a few places in sydney I didn't bother. These beers came from the US and had a whole jalapeño in each bottle. The stuff was fire water, and you could just taste 'hot' and no beer. Way over the top and undrinkable if you ask me.
One in the primary should give you a nice bite. Depends on how hot you like it I would say. I am sure others have more to say on this, but the general thing I find is most people don't like the stuff.