Homebrew your own Trinidad Scorpion Chili Beer

                                    TRINIDAD SCORPION CHILLI BEER

 

 

 

 

 

It’s starting to get pretty darn cold out there. So we thought we should share one of our favorite Hot Chili Beer recipes to help heat things up.

One of the biggest ongoing debates in the world of home brewers when it comes to chili beers is when you should add the chili peppers to your beer. Some suggest that you add chili peppers directly to the boil, but chilli added this early might not impart the desired amount of flavor to your beer. Others will advise you to add chili peppers as though you were “dry spicing” your beer either in your secondary fermenter, or even directly to your keg or bottles. Everyone has their own personal preferences, but we recommend adding any chili peppers to your beer when you pitch your yeast for a good balance of flavors.

 

Ingredients
* 1/2 lb Crystal Malt
* 1 Can of Light Malt Extract Syrup 3.3 lb
* 1 Can Amber Malt Extract Syrup 3.3 lb
* 2.5 lb Honey
* 2 oz Cascade Hops (5.5 AAU)
* Approx. 1 lb Dried Trinidad Scorpion Chili Peppers


You should be able to acquire all of these ingredients for less than $20 at a home brewing supply store.

You can switch out the honey for more malt extract if you want a beer with a higher gravity, and you can substitute Trinidad Scorpion chili peppers for any other sort of chilli pepper

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Procedure:
Steep the Crystal Malt in a boiling pot of water until the boil is about to start.

Then remove the pot from the heat and add the malt extract, honey, and hops. Boil for one hour. Rehydrate the chili peppers by adding them to warm water for 10-15 minutes(keeping the water).

 Add the wort and chili peppers(with chili water) to cold water in a fermenter to bring the total volume up to 5 gallons.

Then let the wort cool to 70 degrees F, pitch your yeast and let ferment for a week.

Bottle or keg when fermentation is finished

More award winning recipes at www.firehousechilli.com

Make Your Own Chilli Wine

Step 1: The Beginning

 

The ingredient list is quite short, water sugar, chili peppers, yeast.

Wash your chili peppers and then chop into small pieces, ending up with 3-4 cups worth.



Put the Chili pepper pieces in a pot with enough water to cover them, bring to a boil then let simmer for 15-20 minutes.

Remove from heat and let cool.

 

 

Step 2: The Middle

Once the Chili peppers are cool put them into a large sterile jug, You can use an old 5 gallon water jug.

 Add 1 to 1 ½ gallons of water and 5 pounds of sugar.

Mix thoroughly till all the sugar is dissolved.

Add 1 yeast cake (cake yeast is roughly equivalent to 1½ to 2 teaspoons instant yeast or 2 to 2¼ teaspoons active dry yeast) and a water airlock to the bottle or a balloon if you don't have one.

Stir every few days.

 

Step 3: The End

 

After letting your wine set for 10 days to 2 weeks it is time to bottle. By this time all of the heavy solids should have settled to the bottom leaving a nice clear yellowish brown wine on top and the peppers on the surface.

Make sure your bottles are clean and sterilized!

I siphon the wine out though a coffee filter into separate bottles. You can place a dried pepper into each bottle after filling for that extra zing.

The longer it sets sealed in the bottles the better it will be.

Use as a nice cooking wine for a little spice or drink like regular wine but in small doses.

see more at www.firehousechilli.com  

trinidad Scorpion Chili wine recipe

Firehousechilli

 Make your own wine recipe

Characteristics
Colour: Clear and golden
Aroma: White wine with a hint of chilli we all love
Taste: Smooth taste followed by a hit of Scorpion  chilli
Ingredients

• 3.52oz Trinidad Scorpion dried  chilli pods, roughly cut
• 4.4oz raisins
• 4 pints of water
• 1 teaspoon of pectic enzyme
• 1 teaspoon of citric acid
• 1/2 a teaspoon of tannin
• 2 teaspoons of yeast nutrient
• 2 teaspoons of general purpose wine yeast
• 17.64oz of sugar

These quantities are enough for roughly 3 bottles at around 15%.
Instructions

First chop the chillies and slice raisins and put them into a bucket, then adding the boiled water. Once the mixture has cooled add the pectic enzyme. Leave the mixture for 6 days, stirring daily.
After the 6 days has passed, strain the liquid through a sieve and into a demijohn. Then add the yeast, sugar, tannin, citric acid and yeast nutrient. Place a fermentation lock onto the demijohn and leave in a warm place. The fermentation should begin after a day or two.
After about four weeks the fermentation should stop. Rack the wine and add a campden tabled. After another three weeks the wine should be ready to be bottled. ENJOY!
Go to www.firehousechilli.com for award winning recipes.

Question: What drinks go with the World's Hottest Chili Peppers?
Chili tends to be a fall recipe staple and for good reason - it's quick to make, a safe bet when you're having a crowd over and you can drink your favorite beverages right along side. Whether you are going for beer, cocktails or wine - the www.firehousechilli.com   drink guides has got your chili pairings covered.

Answer:  Chili with Beer
Using Chili in a  recipe where some people has their own secret recipe. Usually these secret recipes include more hot peppers than should legally be allowed in one pot but there are plenty of ways that people enjoy chili. With such a variety of dishes one needs a flexible beer that can handle the heat, meat, spices and whatever else people decide to throw on top like cheese, crackers.  A beer is Vienna lager. The style may seem a little obscure but it's really not. Austrian brewers moved to Mexico in the 1800's and introduced their amber lager where it remains popular. Today it is sold under such brands as Negra Modelo and Dos Equis Amber throughout Mexico and the US. The sweet, caramel beer is an excellent foil for dishes with a lot of heat making the style popular in Tex-mex restaurants. For some tru-chili heads any beer that is icy cold will do.

Chili with Cocktails
Using Chili in a curry or a stew can be a very hearty meal and there's a lot going on in it so it is best to do the exact opposite with cocktails. Simple mixed drinks that are light in flavor, tall and refreshing make the best match with chili, do not compete with the complexity of the food, and help you wash it down - which is certainly necessary if you enjoy the spicier adaptation. Fitting drinks include the ever-refreshing Pimm's Cup, the whiskey-based Presbyterian and, if you do opt for those chiles, the Paloma with it's tequila base and soothing grapefruit soda. You can view  Chili Cocktail recipes at www.firehousechilli.com

Chili with Wine
There are plenty of wine pairing options for chili, especially if you prefer red wines. For the red wine lovers, I'd suggest shooting for a red wine that strikes a good balance between its acidity and tannin content. A Shiraz, or select Cabernet Sauvignons. These specific red wine varietals will be able to handle the meat, tomatoes and bit of traditional chili spice (cumin, chili, etc.). The white wine fan would do well with an off-dry Riesling or even a sparkling wine - where the bubbles can help cut the spice. Finally, a dry Rose would be a very viable chili pairing option, especially if you don't want to go head on with a red, and aren't overly prone to consider white wines as chili contenders.At www.firehousechilli.com we have many chili recipes, from death by chocolate, award winning chili dishes and  chili cocktail classics. These will surely inspire you to experience the unique flavours of each of the Hottest Peppers in the world. Available with free delivery to over 60 countries.