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Old 01-19-2012, 11:24 PM   #11
Aubie Stout
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I used szechaun peppers in an Asian styled beer (szechaun, lemon grass, and ginger). The szechaun didn't offer a lot of flavor, but did deliver the buzz to the taste buds which enhanced the general profile of the beer IMO.

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Old 01-22-2012, 03:10 PM   #12
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I'm planning on trying one as well. Got hooked on the peppercorns in Chengdu and my Chinese girlfriend is rolling her eyes when I mention my plans. Going to brew in a 5 gallon jug but have a separate one gallon pot for the peppercorns. So I can experiment but not potentially ruin an entire batch.

Planning to add more than you all have suggested in my one gallon jug and hopping the numbness transfers.


Still considering styles and leaning towards a wit beer. Any thoughts?

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Old 01-24-2012, 07:09 PM   #13
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One thing I did, successfully, was a Saison-style beer with a homemade Chinese Five Spice blend, Thomasaug, that's simple enough in a basic, clean spice or coffee grinder:

2 parts Star Anise
1.5 part fennel seed
1 part cinnamon
1 part szechuan peppercorn
1 part clove

I did a ridiculously simple medium/dark saison with 6 lbs amber extract extract, 1 pound table sugar, noble hops, and wyeast french saison. It came out amazing. Since wyeast french saison works for witbier, I suspect a witbier would really pop with five spice blend, as well, particularly with real szechuan peppercorns.

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Old 01-24-2012, 08:31 PM   #14
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I am eating the peanut, red pepper and szechuan peppercorn snack that phodog was talking about eating in china and i searched this thread. how interesting to see that it has been brought back to life and even commented on today! Please let me know how they turn out and how you added them (dried or possibly crushed).

I tried a 'wasabi' beer that custom brew crafters made for a local japanese restaurant last week. The first few sips were really interesting but i was very tired of the dry flavor after half a pint. Im afraid that this might have a similar flavor.

Thanks for trying this out guys.

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Old 01-29-2012, 07:08 PM   #15
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I bottled some of the szechuan porters and racked off the rest into a secondary. I drank the half-bottle that came from the bottom of the bucket just to see how things fare.

Very, very good in porters. Szechuan peppercorn gives a good kick, but not a "hot" one, with lots of citrus notes and plenty of spicy aroma. We'll see how this beer tastes when it's had time to mellow a little, but it's already showing signs it will be delicious.

I think the szechuan peppercorns would be an interesting twist in any recipe that calls for peppercorns or coriander. I might try them in a Witbier someday.

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Old 01-29-2012, 08:36 PM   #16
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Hmmm if it works in a porter I wonder how it would be in a belgian dark strong. Might have to try just a bit in my next recipe.

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Old 01-31-2012, 02:55 PM   #17
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Badducky, how much peppercorns did you end up using per gallon? Boil or dry? Crushed or whole?

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Old 01-31-2012, 08:19 PM   #18
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Quote:
Originally Posted by Capecodwhale View Post
Badducky, how much peppercorns did you end up using per gallon? Boil or dry? Crushed or whole?
About 1.5 ounces, dried, toasted and crushed with a rolling pin. I added them during the boil at 5 minutes, and let it all go through to the primary with the trub. I filtered them out at ten days when I transferred to secondary.
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Old 01-31-2012, 11:15 PM   #19
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Over here in Beijing, our local craft brewery, Great Leap Brewing, uses Szechuan peppercorns along with a local honey in a Honey Ma Gold, which, I believe, is a golden ale of some sort. He brews large batches (40 - 50 gallons) and uses a large tea holder thingy and swirls the whole peppercorns in the boiling wort for a minute or so, with about 5 minutes remaining in the boil. It is a great beer with a distinctive flavor to it.

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Old 02-01-2012, 01:14 AM   #20
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well this is all very interesting and inspiring.

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