dearestxapollo

Recipes 

Alright party people,
I want to do a black pepper/ginger partial mash brew. Not really sure where to begin. I really need thoughts on a base beer and the appropriate hops to go along with it. I dont want to mask these flavors but also don't want them totally in your face. Curious to see what all of you think!

forstmeister

Recipes 

Maybe in a belgian wit? I used whole peppercorns in secondary on a belgian tripel and it was delicious.

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I drink (homebrew), therefore I am (gassy)

dearestxapollo

Recipes 

a wit would be nice. I'll probably go with a wit or a double. Hop suggestions?

tally350z

Recipes 

Made a Wasabi Ginger ale. used 3 oz @ 30min, 1 oz @ 10 min, and 1oz @ secondary. Turned out to have a nice ginger aroma and a slight flavor, but nothing overpowering. Just add the black peppercorns like forsmeiter suggested.

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Toasting Tortoise Brewery
Primary - Slightly Smoked APA V.2, Milk Chocolate Oatmeal Coffee Stout

Secondary - American BarleyWine.

Kegged- Indian Brittish Ale,
Dry Irish stout.
Bottled - Rum Oaked Porter , Hibiscus Mead, Belgian Pale.

Captain Damage

Recipes 

I like Glacier for my ginger beers, which are pretty light. I like a BU:GU ratio of >0.4 so some malt sweetness remains. So I might put 1/2oz at 60 and 1/2oz at 10. I like your idea of pairing ginger and black pepper - or maybe grains of paradise!

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FERMENTING
Supersecret sour beer experiment
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Battle Cruise Blonde Ale II

dearestxapollo

Recipes 

So I went with a French saison smack pack and my local hbs saison kit with specialty grains. Added two tbsp of crushed peppercorn and 1/4 oz of dried ginger. Smells great! Should be able to transfer to secondary on Thursday!

bdh

Recipes 

I was getting ready to vote for a saison before I got to the bottom of the thread and saw you'd already done it. I made a saison with pepper, ginger, orange peel, and mint leaves a while back which is still one of my favorites.

raenester

Recipes 

dearestxapollo how did it turnout?

bdh could I get that saison recipe? Sounds amazing!

Xpertskir

Recipes 

Curious as to how this turned out too. Also, how did you arrive on black pepper, wouldn't be my first thought if I wanted to ad pepper to a beer.

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Kegged and serving -Nelson RYEpa, Heady Topper attempt #1, Simcoe Swig
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it, Kumquat Berliner Weiss, Dave's Porter, Sabraton Accident Stout
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Zombiedust, Dark English Mild, Marilla Wheat, Session IPA, Solera Lambic
Upcoming: Yeti eqsue stout, ESB, CDA, Hoppy Amber, Geuze, 100% Brett Golden Ale

bdh

Recipes 

I think I used this recipe from hopville as the base (which already has ginger and orange peel):
http://hopville.com/recipe/711939

Then I added about 10-12 lightly crushed peppercorns at flameout. For the mint I added 3oz of whole mint leaves after primary fermentation had finished and let them sit for about a week.

This gave the beer a lot of mint flavor/aroma, which was very polarizing. Most people loved it, but some found it overpowering. If you want a more subtle mint I might cut this down to 1 or 2oz.