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Old 04-20-2009, 11:06 PM   #1
SnickASaurusRex
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Default Stir Fry Rye IPA

I did my Stir Fry Rye IPA on Friday.

This is my schezuan pepper rye IPA. Just so you know, schezuan peppers are not hot, but are very floral and citusy. They are very reminiscent of the American "C" hops. But they do have a strange cooling effect on the tongue and an odd zip of acidity, with a resiny bite.

12# - American 2-row Pale
1# -- American Crystal 40L
2# -- American Rye Malt
1# -- Honey (Flame out)

60 min - 1.25 oz - Simcoe
30 min - 2 oz ---- Ahtanum
5 min -- 1 oz ---- Ahtanum
Dry ---- 1 oz ---- Ahtanum

1 tsp. -- Irish Moss ------ 15 min
5 grams - Schezuan Pepper - 5 min

SafAle US-05

Mash
154F @ 75 min
1.4 qt/lb
Split Batch sparge 175F

Brew house 75%
OG -- 1.072
FG -- 1.015 (Predicted)
ABV - 7.4% (Predicted)
IBU - 68
SRM - 8.5

I might add another 3 grams of Schezuan peppers with dry addition. It depends on the taste. The peppers were just a hint of notability in the wort. It depends on how much of that gets stripped by the off-gassing.


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Old 04-21-2009, 02:06 PM   #2
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to my taste schezuan pepper corns have a capsicum taste that I'm not sure I'd like in my beer, but I curious to hear how this turns out.


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Old 04-21-2009, 02:36 PM   #3
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Whoa someone might be selling you the wrong pepper. Schezuan has no heat and is not even related to capsicum peppers.

Here is the Wiki for it.

Sichuan pepper - Wikipedia, the free encyclopedia

Check the photo out and see if that is the peppers you have.
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Old 04-21-2009, 05:54 PM   #4
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I love sichuan pepper/prickly ash; at least in sichuan food.. I'm really interested to hear how this comes out!
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Old 04-22-2009, 04:06 PM   #5
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Hydro sample after 5 days:

Down to 1.012 (I think I might through some carapils in next time?)

Whoa this thing taste like minute made orange juice, just dryer and quite a bit more bitter.

The schezuan is really holding up, but I think I'll boil bit more, maybe 1 gram when I add the dry hops. I tried several "tea" experiments and a five minute boil really helps to open the flavor of the peppers up. I would have thought it would be quite the opposite, glad I tried that one out.

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Old 04-22-2009, 07:06 PM   #6
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it think sichuan pepper might work in something like a saison as well...
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Old 04-22-2009, 08:28 PM   #7
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Oh yeah! (with a Minnesota accent). Definitely in a Saison, or maybe a Wit. It troughs the citrus and the floral way off the chart.

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Old 05-02-2009, 03:55 PM   #8
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Floral, Citrus, Resin and Spice. Yummm!

I never added the extra peppers, I thought the balance was just right. I had assumed that I would want to add some dextrine malt to the next run, but I do not. It is very well balanced just the way it is. I know it is young for making that decision, but I am experienced in tasting young beers. This one is developing something amazing, I think the added body would kill the complexity.

I will be tinkering with the hop schedule in the next one. I will up the bittering addition slightly and slide the 30 minute to 20 min, and the 5 minute to 2 min.

I will also drop the 2 row to 11 lbs to accommodate my new crush this will bring the OG to 1.075

I think this one might be competition worthy.

Maybe I'll brew this one up for next years long-shot and some local events.
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Old 05-02-2009, 05:10 PM   #9
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Wow, cool! Where do you find sichuan peppers? And in a Wit would you use the same 5g amount (for a 5gallon batch)?
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Old 05-02-2009, 05:31 PM   #10
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I found a jar in the health/organic food section at Hy-Vee (National Grocer). A local herb shop, or a farmers market, might have some.

I like this place for strange spices. They have a ton of neat stuff for great prices.

Szechuan Peppercorns

I would use between 5 - 7 grams in a five gallon batch. 5 for a mild complexity, 7 for a good hit of flavor. Maybe more, if you are going for a szechuan flavored beer.


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