Yesterday I bottled my Chilli and Lime Lager. Bottling is always a laborious and lengthy process of washing, sterilizing, filling, capping, and then cleaning up. But there’s a feeling of satisfaction when it’s over and you’ve created a few cases of beer. In a few months they might be drinkable.
I tasted the brew before bottling it, and I think it’ll be fairly different to my earlier Chilli Draft. Firstly it’s a lot less hot. This time I used mild chillis, but even though I used a dozen they didn’t stack up to the heat of the one hot chilli I used last time. Secondly there’s the Kaffir lime taste, which seems to have made the beer somewhat sour. You might expect sourness in a Porter, but it’s a bit of a surprise in a Lager. Well, only time will tell how these and other characteristics develop in the bottle.
i made chilli beer i put one small pod in each stubbie after 3 weeks it was ok but after 3 momrhs it was too hot maybe next time i will put it into the fermenter
Hey,I was intersted to read that you had created your own chilli lager.When did you add the chilli’s and were they fresh chilli’s?Thanks
Hi Graham – yep both times I used fresh chillies (split down the middle) throughout the primary fermentation stage, and removed them prior to bottling.
I am trying to find information on how much kaffir lime leaf to use in a recipe to give it about the same flavor as a lime wedge in a bottle of Corona. I brew typical 5 gallon batches. Do you have some more info to share on amounts and preparation of the leaves (e.g., mincing versus whole leaf)?
Thanks!
Hi Cory
I used about 6 whole leaves in the primary fermentation, and removed them prior to bottling. They had some effect on the taste, but it was pretty marginal. That may have been because the chilli flavour overpowered the lime, so if you only added lime leaves you might get a more noticeable result.
Maybe you could add one leaf to each bottle to make the lime flavour stronger, but the leaves end up looking a little sad and floppy after they’ve been soaking for a while.