Hot Tamale Stout

[grico]

So we killed the keg of the wife's Hot Tamale (Serrano Wit) and at the very end I mixed a little with my RIS. So now I am thinking about combining the two together. So this is the rough mash up of the two recipes. Any thoughts or inputs?


Recipe: Hot Tamale Stout
Brewer: Foamy
Asst Brewer: Grico
Style: Oatmeal Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Batch Size (fermenter): 6.08 gal
Boil Size: 9.79 gal
Bottling Volume: 5.68 gal
Estimated OG: 1.068
SG Estimated Color: 51.1 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 40.0 %
4 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 26.7 %
2 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 12.5 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM) Grain 3 10.0 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 5 6.2 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 3.0 %
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 7 6.2 %

1.50 oz Perle [8.00 %] - Boil 60.0 min Hop 8 34.9 IBUs

5.00 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -
1.00 oz Coriander Seed (Boil 5.0 mins) Spice 10 -
0.50 oz Seeds of Paradise (Boil 5.0 mins) Spice 11 -
2.00 oz Serrano (Boil 8.0 mins) Flavor 12 -

Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 16 lbs
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Name Description Step Temp. Step Time
Mash In Add 20.70 qt of water at 166.3 F 156.0 F 45 min
Mash Out Add 7.00 qt of water at 207.9 F 168.0 F 10 min

[BrewMasterBrad]

You might want to try just brewing each again and then blending afterward. That way, you end up with three potential beers, the individual ones plus the blend. I have not used peppers at all in my beers (I have made a jalapeno mead), but I know many other people in the club have and they may have some more input.