Sadfield
Landlord.
Are you sure it wasn't Chipotle? rather than Chorizo? Fatty sausage would be a difficult ingredient to brew with.
how to get Chorizo flavour in beer?
- Thread starter undeez
- Start date
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after some research you are indeed correct - sorry it was chipotle that I'm looking to get into the lager. Would this be done by tincture as well? Maybe I'll do chorizo one too for the heck of it.
MyQul
Chairman of the Bored
No idea tbh, Im vegan 
Im just aware of the technique I've never done it
Im just aware of the technique I've never done it
Sadfield
Landlord.
I'd avoid using actual chorizo. As mentioned the overriding flavour in chorizo is paprika, a smoke dried chilli. Chipotle is a smoked dried jalapeño. So you could achieve both beers by altering your choice of chilli.after some research you are indeed correct - sorry it was chipotle that I'm looking to get into the lager. Would this be done by tincture as well? Maybe I'll do chorizo one too for the heck of it.
Using chilli's.
My Chorizo recipe:
500 grams ground/mince beef (80/20 meat/fat)
2tsp cumin
2tsp garlic powder
4tbsp chili powder (or half sweet/half sharp paprika, for milder heat)
4 1/2tsp cider vinegar
3/4tsp Mexican oregano
1/2tsp salt (I go pretty low with the salt so I can have this daily)
Mix all together. Let sit in fridge overnight for flavors to blend. Cook like any other ground/mince beef.
If you want Chipotle flavors, an alcohol tincture is probably your best bet.
Another good flavor for lighter lagers is Tajin- a salt/chili/lime concentrate blend from Mexico. They use it on tropical fruits, but, it is a nice addition to margaritas and light lagers, too.
500 grams ground/mince beef (80/20 meat/fat)
2tsp cumin
2tsp garlic powder
4tbsp chili powder (or half sweet/half sharp paprika, for milder heat)
4 1/2tsp cider vinegar
3/4tsp Mexican oregano
1/2tsp salt (I go pretty low with the salt so I can have this daily)
Mix all together. Let sit in fridge overnight for flavors to blend. Cook like any other ground/mince beef.
If you want Chipotle flavors, an alcohol tincture is probably your best bet.
Another good flavor for lighter lagers is Tajin- a salt/chili/lime concentrate blend from Mexico. They use it on tropical fruits, but, it is a nice addition to margaritas and light lagers, too.
I have one knocking about somewhere, I even have a pressure server tap run by a sparklets bulb, but perhaps that was for a seven pint can
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