Recipe Type: All Grain
Yeast: S05
Yeast Starter: no
Batch Size (Gallons): 6.5
Original Gravity: 1.049
Final Gravity: 1.010
IBU: 14.7
Boiling Time (Minutes): 60
Color: 3.9
Primary Fermentation (# of Days & Temp): 14 days
Secondary Fermentation (# of Days & Temp): 7 days
Tasting Notes: clean, strong fruity note from the panca peppers, a nice kick from the serrano.

Note: This is a 6.5 gallon recipe, adjust as necessary

Ingredients:
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Amount Item Type % or IBU
5.50 lb Wheat Malt, Ger (2.0 SRM) Grain 46.8 %
4.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 36.2 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 8.5 %
0.50 lb Munich Malt (10.0 SRM) Grain 4.3 %
1.50 oz Hallertauer Mittelfrueh [3.80%] (30 min) Hops 12.1 IBU
0.50 oz Hallertauer Mittelfrueh [3.80%] (15 min) Hops 2.6 IBU
3.00 items Panca, dried (Secondary 5.0 min) Misc
3.00 items Serrano, roasted (Secondary 5.0 min) Misc

Mash at 152, use a clean yeast (S05 for me)

When adding peppers, transfer to secondary. Leave the peppers in for a week, then bottle.

For panca peppers, add 56 grams dried peppers directly to secondary. I stabbed them with a sharp knife to be sure the inside would be exposed to the beer.

For serrano peppers, measure out 40 grams (less for less heat, more for more heat) heat a pan on the stovetop and roast the peppers until they're about half blackened, then add to secondary.


I made this because I wanted to use peppers in a beer that wasn't dark and roasty. Panca and serrano peppers both have a nice clean flavor to them and complement an American Wheat well. Panca peppers have a distinctive fruitiness to them while Serrano has a clean 'green' heat. It's a great beer for the dog days of summer, as they say that pepper heat actually cools you down. If you don't want heat at all, you can greatly reduce or even take out the serrano peppers, though I'd suggest reducing and deseeding them as the complexity of two peppers is more satisfying than just the one.