Beer Forum

I'm whippin up a pale ale today, with a twist. I have fresh jalapeno, ground smoked serrano pepper, and ground ancho chili powder. My mom picked me up a bunch of the stuff when she was in Kansas.
I'm looking for quite a bit of heat plus drinkability. Think Superbowl.
Has anyone used powders in a recipe like this. I usually just see fresh peppers or green chilis in a can. Never seen one with chili powders, though.
I'm thinking that I am going to just huck em into the boil. Not sure when, though. Perhaps the japs at 30min and then the powders at flame out. I will more than likely be adding some back in after primary settles down.

I have done some experimenting on one gallon batches of an american wheat I brew. The first time I added about 20 fresh, chopped jalapenos to 1 gallon in the secondary, then dry hopped with .10 oz of some cascade. It was way too hot, but thats what I was going. I just bottled up a another one where I only added about 5 jalapenos and no dry hop. It smelled awesome and was still pretty hot.

That being said, I dont know what adding them to the boil will do. I feel like fermentation and clearing the beer could remove some of the heat.

I added 4 fat ones at 30 min in the boil. I put 1/8 teaspoon in of the serrano and ancho. I used Palisade for bittering and put in an oz. of Vanguard at 5 min.
The sample tasted great!
Im sure that alot of the flavor will be scrubbed out, but I plan on adding more after primary settles down.