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Old 02-08-2011, 01:28 AM   #1
s2cmpugh
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Default Pepper/spicy beer recipe

Hey everyone. What do you guys think about my pepper/spicy beer recipe?

6 lbs. of extra light DME
WLP001 California ale yeast
1 oz. of Centennial hops at 60 mins.
1 oz. of Saaz at 15 mins.
Also at 15 mins., add about 5 jalepenos.

Boil using the late addition method, ferment for 2 weeks in primary, then transfer into secondary on top of 3 jalepenos soaked in vodka for one week.

What do you guys think? I'm going for a light, crisp, slightly hoppy beer with great aroma.

Should I do any specialty grains?

Thanks,
Cris P.


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Old 02-08-2011, 01:31 AM   #2
Berock
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I did similar strategy with 3 in the boil and 1 in the ferment for 3 gallons. Its not as jalapeno tasting as I hoped but its there. So I think you'll be good.


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Old 02-08-2011, 01:54 AM   #3
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Did you steep any specialty grains?
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Old 02-08-2011, 02:23 AM   #4
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Steep some cara-pils (0.5 lb) or add some maltodextrin (6oz) so it has some body, otherwise it'll be pretty 1 dimensional. A little mouth-feel goes a long way, even with a light beer.
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Old 02-08-2011, 02:27 AM   #5
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Lesson learned from my own experiments with pepper beer - Once you rack onto the peppers - sample at a minimum every day. Once you get to the heat profile you want, you HAVE to rack off the peppers or remove the peppers... I didn't my first batch. The BJCP comment cards all went something like: "The heat lingers..." or "Tough to determine the hop profile after the intense blast of heat..."
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Old 02-08-2011, 02:25 PM   #6
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Thanks for the help everyone. How about steeping 8 oz. of Crystal 10 or Crystal 20?

Are my hop choices good?

Thanks,
Cris
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Old 02-10-2011, 05:12 PM   #7
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Any ideas for some specialty grains?


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