Thanks GoBlue59. What did you do to sanitize your Anaheim peppers? I roasted mine until they were somewhat charred, and hot throughout. Other than that I did nothing to sanitize further, I thought that should do the trick. Curious what you did, specifically. Thanks. I'll let you know how mine turned out.
BTW I had some beer at a festival a few years ago made by the Black Bridge Brewery in Kingman, AZ called Scorched Earth Ale.....(strong ale with jalapenos, habaneros, and ghost peppers). The pepper flavor was very nice, and there was a moderate slow burn finish from the habaneros and ghost peppers). I may try to make a version of that, but I have no idea of proportions. If my current Roasted Anaheim Pepper Beer turns out well, I'll try to replicate that Scorched Earth Ale by using equal proportions of roasted jalapenos, habaneros, and ghost peppers........totaling 600 grams altogether for 5 gallons of beer. Or then again I may change the ratios to keep from burning myself, haha.