Luxury said:
Your Huckleberry Hef reminds me of a Blueberry Lambic that my friend and I made. This was way back when I worked for Jamba Juice and I ordered a big box of blueberries for pretty cheap. It turned out really sour.......but as it turns out, that is how most true lambics are. I actually really liked it and my friend didn't so I got the whole batch.
I have got to try to make that Hot Damn Juanita. I love spicy stuff, so that is right up my alley. I think I will add a couple more habeneros, though. What type of beer was it other than just one with peppers? And I assume the peppers were raw, not pickled or cooked?:beer:
The whole recipe I pulled outta my ass... I tried making a cheaper kinda pale/amber ale, that way if it bombed, I wouldn't be out much, but it came out killer.... I write alot of my beers down as I brew, so if they come out good I can duplicate... Here's the "extract ingredient list"
7lbs light malt syrup
1lb light dry malt (unhopped) powder
1 1/4 oz 4.1% Tettnanger hops (boil)
3/4 oz " " " " " (finishing) (last 3 minutes)
1/2 tsp Irish moss (45min)
Pasteur Champagne active dry wine yeast
1 habanero
2 jalepenos'
Bring to boil. Take off heat and add syrup & powder. Bring back to boil, add boil hops(boil 60 minutes), then after 15minutes of boil add Irish moss. Add finishing hops for last 3 minutes of boil. Add hot wort to 2 gallons of cold water in carboy. Wait until below 78degrees. Mix yeast in 1/4cup of 95degree water until disolved. Ferment below 70degrees. When done fermenting... Steep 1 sliced raw Habanero, and 2 large sliced Jalepeno's in about 4 cups of 150degree water for 45 minutes. Strain out pepper remains, poor pepper liquid into new carboy or keg with the beer. Ready to carbonate, or add the 3/4 cups corn sugar and bottle as usual.
Maybe one more Jalepeno.... I was going to use more, but I found pepper goes along way in beer. Also the research I did on chili cerveza's before I tried this one, said that adding the peppers during fermentation can give kind of a green veggie taste. Doing it this way you can sample the brew (warm and flat unless you keg it), and add more peppers if needed.
