I am making a recipe with smoked grains and for a little kick at the end, it says you should “dry-hop” the beer with 3 chipotle peppers for the last couple of days in the fermenter. I cannot find chipotle peppers to save my soul within a two hour radius of my house, BUT I was able to pick up some fresh GROUND chipotle pepper. I am thinking of mixing some in some water and making a “tea” that I could add to the fermented beer. Two Questions:
What do you think of this method? Would you do something different?
How much ground chipotle pepper would you add to the beer that would be roughly equivalent to putting three whole chipotle peppers in the beer, then removing them before you keg?
Thanks in advance for any suggestions.