I grow a LOT of superhot peppers in my garden. I just harvested a bunch of ghost peppers, trinidad scorpions, and some other varieties. I'm purchased the NB Milk Chocolate Stout all-grain kit. Going to brew it as usual, and in secondary, add an extra 4 ounces of cacao nibs, and a whole ghost pepper with some slits cut in the side.
I am not a heat freak, but this just seems like a perfect combo to me. Nice dark, sweet beer with chocolate undertones, and some heat burning on the end. I don't want it to be overwhelming, but noticeable - the kind of beer to warm your gut on a cool October evening at the football tailgate.
Anyone done anything similar. I am a little nervous about using a whole pepper, as these things pack a pretty good wallop, and I believe capsaicin is alcohol soluble (meaning that every bit of the heat in a pepper added to beer is likely to be pulled out).
Would love to hear about anyone else's experiences brewing with hot peppers, especially superhots like ghost peppers.
Edit: I just took a little 1/4" sliver off one, and damn - talk about some heat! I'm thinking I might start with 1/4 of a pepper So amazing the punch these guys can deliver...