I've brewed a simple base ale recipe. It's fermenting happily.
I want to add Chile Peppers to the beer to make a spiced ale. I'm not looking for something with a lot of heat, but I do want some flavor in the back of my mouth.
My thought is to buy 5-10 dried peppers, freeze them to break down the cells, then put them in the secondary, sampling it until it tastes right.
I have two questions.
First, has anyone made a beer like this, and can give me an idea of what kind of peppers I could use. I'm planning to use at least Chipotle, to get a slight smoked flavor in addition to the spice. Should I try something else? Have you found good flavor from a different pepper?
Second, how many peppers should I use? I'm currently planning on 5 medium sized peppers, one per gallon, but do you think that will take too long?