Naga Ale (fruit) & malty scottish ale - suggestions needed!

[NickK]

Well the day of reckoning is almost upon me!

What??!? I hear you ask. It's been almost a year since starting the growing these little babies - the Dorset Naga - in the hopes of making a Naga Ale!
Way back in December last year I planted seed and in January they started germinating:


Now, they are fruiting, they are getting angrier each day by the hour! Soon they'll be a loverly red..


So what's special.. we'll they're blindingly hot but also have a fruity taste, second only to the Bhut Jolokia which holds the world record at about 1,020,000 SHU.

Code: Select all

Dorset Naga Pepper	923,000
Red Savina Pepper	350,000 - 580,000
Scotch Bonnet	100,000 - 325,000
Jamaican Hot Pepper	100,000 - 200,000
Rocoto Pepper	50,000 - 100,000
Cayenne Pepper	30,000 - 50,000
Tabasco Pepper	30,000 - 50,000
Jalapeno Pepper	2,500 - 8,000
Tabasco Sauce	2,500
Pimento Pepper	100 - 500
Bell Pepper	0

Make no mistake one of these can render an individual into a dribbling mess - even those that are used to tasting hot chillis professionally:
[youtube]NR7jvw9W-TQ[/youtube] (link if youtube tag doesn't work)

As it's my birthday this week, I shall be creating two brews for the coming festive season

1) Now I could make a light pils beer with these in the fermentation, or alternatively I could make a blonde fruit beer.
2) I have some Bere Barely that needs using up. Again a malty lightly hopped beer.
Both are to be based on liquid yeast as a special brew.

So suggestions please for recipes. Looking to stock up this week and next weekend perform some brewing!

[dave-o]

3-9 times hotter than a Scotch Bonnet?

Growing chillies is always a worthy activity, but if you add them to a beer, will it actually be enjoyable?

I applaud your dedication to the cause of chillies though.

[NickK]

I'm hoping that the strong fruity taste (like a citrus fruit) makes it through too and not just the heat. The Naga Ale will be a small brew - possibly only 10-15 litres for obvious reasons.
I've made a King Prawn red curry with Nagas before, the great thing is the taste still comes through in the prawns just before the heat.

[MartialAnt]

Hahahaha go for it. One thing for sure. You'll be the one drinking all 40 pints of it. I made a brew using 3 fully ripe red Pusa Jwala 50,000 - 150,000SHU which was quite unpleasant in a 5L DJ.
Im looking at my Bhut Jolokia plant here on my windowsill im thinking 'like fook would i use it in a brew'.
Good luck.

[MightyMouth]

Just as a side note, the Dorset Naga is actually identical to the Bhot Jolokia and in fact the Naga Jolokia, Bhot Jolokia, Dorset Naga, and Naga Morich are all the same pepper.

[MartialAnt]

Just as a side note, the Dorset Naga is actually identical to the Bhot Jolokia and in fact the Naga Jolokia, Bhot Jolokia, Dorset Naga, and Naga Morich are all the same pepper.

Yes thats right. It just depends on the region it comes from. But if they are actually placed side by side you will notice very slight differences in shape ie some are pointier than others.

[booldawg]

eitherway you'll wake up with an asshole like the Japanese flag

[Mountain]

Ye Gods This is insanity!
-
I destroyed many of my friends with birds eye chili vodka which was bad enough...but Naga Beer
-
They are originally from Nagaland in the far NE of India, next to Burma.
I have cooked with those and they are almost unbearable and I'm quite a seasoned chili-phile. With the missus being from chili loving clime,s it's hard to avoid them in our house.
-
Naga translates to Dragon which will be very appropriate for your ale.

[MightyMouth]

I am thinking one naga in a 10 gallon brew would be nice. It would give it a nice kick and would add a distinctive flavour.

I made a Naga Chicken Curry following a recipe which called for 24 naga chillies , I used 2 instead figuring they meant 2-4 and forgot the dash between the 2 and 4. I am sure I was right because it was almost too hot with just 2 and 4 would have probably been unbearable.

The recipe is here if you want to try it.

[NickK]

Looks good MightyMouth. I usually go with a Jafrezi base:

Marinade the chicken in garam masala for four hours before hand.

Blend Pusa Jwala (green), onion and tinned tomatoes for a sauce. To cool the mixture substitute some/all of the Jwala with a cooler chilli species although this may change the taste too. You can freeze this sauce so make a big multi-batch and the meal is quick todo (often I've just given the chicken a dusting of masala and cooked straight away).

Loosely dice/cut additional Pusa Jwala (red) and onions.

Heat spices (or garam masala if in a hurry), cook meat in oil, spices and red Jwala, then later add the onions with the sauce. This keeps the onions from disintegrating. Once hot serve, traditionally there's not much sauce with a Jalfrezi.

The real dish would have tandori ovened chicken.

For the Naga Jalfrezi I substitute a small naga (or part of) Naga for the red Jwala. This keeps the flavour, makes the meat hot whilst still being able to enjoy the onion and tomato tastes too.

[CJBrew]

I made a Dorset Naga ice cream with 2 chillies. It was very hot, but the fruity pepper flavour was very good.

I have to say the idea of Naga Ale sounds like quite a bad one.

Here's the Icecream recipe

---

~600ml Double Cream (extra thick)
~600ml Jersey milk
2 (green) dorset naga chillies
2 limes
100g sugar
4 egg yolks
1 tsp arrowroot
1 vanilla pod

finely chop chilli and infuse with the milk for 2 days
juice and zest the limes, add to eggs, sugar and arrowroot: blitz until blended
Heat the chilli milk with a vanilla pod until nearly boiling.
Add to eggs over a double boiler until it thickens.
Allow to cool, then refrigerate and add the cream.
Turn it into ice cream using an ice cream machine or by hand (whisking as it freezes).

[bconnery]

If they do have a fruity flavour underpinning the crazy heat then a blonde/summer ale would be your best choice in my book.
I used to put a chilli in the bottle in a few of every batch when I first started doing kits. I was mainly using birds eye and Siam chillies (I think that's what they are, longish red or yellow ones). I preferred the Siam as they had a nice fruity note. I don't find I like the birds eye flavour that much.

The best one was a blonde ale with Siam chillies, the munich lager wasn't too bad either.

On no account put a naga in the bottle unless you plan to drink it a few days later. I did a habanero in the bottle with a couple and the ones we tried to drink after more than a week were just liquid fire. We drank them as shots because you couldn't do much more than that at a time...
Also if you don't drink the ones with a chilli in them soon they turn into gushers. I painted a mates roof one night when opening the bottle...

So, while I don't have a recipe to hand any good blonde or summer ale recipe would be a good choice. Perhaps search out a recipe for Summer Lightning, or, now that I think about it, a Bitter and Twisted clone with a fruity chilli or two could be quite nice...

[CJBrew]

Also if you don't drink the ones with a chilli in them soon they turn into gushers. I painted a mates roof one night when opening the bottle...

You don't want that splashing in your eye, either

[John F]

I bought a naga ale in a shop in Keswick a while ago. I think it was called "Black Death", brewed using the "death naga". I'm fond of hot chillis (made a superb naga chutney recently!), but the beer was not very nice. I would describe it as sour and hot, with none of that nice fruity flavour. I hope you create something more drinkable!