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Old 06-20-2012, 05:42 AM   #1
dearestxapollo
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Default Black Pepper/Ginger brew, thoughts?

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!



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Old 06-20-2012, 01:02 PM   #2
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Maybe in a belgian wit? I used whole peppercorns in secondary on a belgian tripel and it was delicious.



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Old 06-20-2012, 04:06 PM   #3
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a wit would be nice. I'll probably go with a wit or a double. Hop suggestions?

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Old 06-20-2012, 04:09 PM   #4
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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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Old 06-20-2012, 04:16 PM   #5
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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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Old 07-02-2012, 04:40 PM   #6
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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!

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Old 07-02-2012, 06:06 PM   #7
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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.

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Old 10-17-2012, 01:52 AM   #8
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dearestxapollo how did it turnout?

bdh could I get that saison recipe? Sounds amazing!

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Old 10-17-2012, 11:28 AM   #9
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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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Old 10-17-2012, 04:29 PM   #10
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Quote:
Originally Posted by raenester View Post
bdh could I get that saison recipe? Sounds amazing!
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.


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