I recently created a beer that included cayenne pepper in the mix. I used about 1.5 ounces for my 5 gallon batch and I was pleasantly surprised with the outcome. It didn’t leave the traditional sting on my mouth most oils from other peppers do when I have them in beer.
It may be because I used the powdered version. I did supply some nice heat to the beer but was only present after you had a complete swig of the beer. It was a nice compliment to the sweet flavors coming across in the beer and definitely gave me more hope for future explorations with peppers in my recipes.
I added it at flame out which was plenty of time of it to build into the wort without overpowering everything. What surprised me most is how apparent it was when I tasted the wort, then almost completely gone right before the cold crash. By the final tasting though it was right about where I wanted it to be.
Photo: Pink Sherbet Photography