Another brew day, another need for an inspiration post. In celebration on Indiana's birthday (my dog), I was planning on brewing a few different beers utilizing different types of peppers. Coincidentally, her birthday is on Cinco Day Mayo, so in essence, it's like killing two birds with one stone with this theme.
Back about four years ago, some friends and I began to make chocolate covered bacon (I may have to convert this into a beer somehow in the near future). Throughout the years, there have been several iterations, the most recent incorporated chipotle peppers in the chocolate. The heat from the pepper didn't stand out, but you could notice the smokiness. From that, the natural progression was Rauchbier, but to make the heat of the pepper pop.
For my malts, I plan on using a 2-row, Munich, and smoked malt. I may end up using some chocolate malt in order to enhance the flavor from the cocoa powder that I will be using. I haven't decided for sure yet, but I think I may go for a medium to high amount of hops in this beer. I think that a higher bitterness from the hops will go great with the chocolate and the heat from the chipotle peppers.
This is going to be my second attempt at a lager beer. I am thinking I will use a Munich Style lager yeast since it will be a strain that I will be able to use in a wide variety of lagers. The target brew date for this beer is 2/27.
On Deck: Belgian Blonde (2/20), Chocolate Chipotle Rauchbier (2/27)
Primary: Elder Ale, Sarsaparilla Ale
Secondary: Irish Red Ale
Conditioning: Beef on Weck Ale