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Old 05-01-2013, 09:08 PM   #11
GrantH
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Oct 2010
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we did anaheim and jalepenos in a pale ale. it was delicious. I will do this again, soon.



 
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Old 05-01-2013, 09:24 PM   #12
Accidic
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A batch I made with a large amount of peppers was with a half pound of dried Serrano peppers (they weren't overly hot to be fair) that I added to the mash itself for a stout. I shredded the peppers so they had as much surface contact as possible. And I hopped it to the high end of balance for what BrewSmith gave me ignoring the pepper addition entirely (90m boil). The end result was not unpleasant but rather strange. I don't know if it was the oil from the pepper or the hops but while the taste was a nice mix from the wort initially, the end result was almost as if it were segregated. Some of the bottles came out extremely hoppy but not hot... Others came out extremely hot but not overly hoppy. And a 6 pack or so of the bottles that I kept around to see what age did to it came out with a strange mixture of both. It was as if it separated and the peppery part was heavier than the hoppy part (or vice versa). I really have no explanation as to why this was. It was not unpleasant. It did not cause any problems with the yeast that I could tell. It was just... peculiar. The ones I aged a bit also seemed to stay separated on the pour to a degree. It didn't look any different though.

I've not tried one since. I've considered it as they were easily drinkable in both instances (although my wife would hand it over if she got one of the heavily pepperish ones) but I've just not had the push to do so. I'm considering it in the future however, perhaps with a lighter pepper possibly bypassing the separation thing?



 
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Old 05-01-2013, 09:41 PM   #13
Weizer
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Dec 2011
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Ballast point does many peppered beers. They always dry hop with the peppers. Obviously, you could play around with it and figure out what suits you..but they are continuously putting out EXCELLENT pepper beers. Habanero Sculpin, ghost pepper double IPA, ghost pepper imperial stout to name a few.
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Old 05-01-2013, 09:55 PM   #14
AZ_IPA
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Quote:
Originally Posted by Weizer View Post
Ballast point does many peppered beers. They always dry hop with the peppers. Obviously, you could play around with it and figure out what suits you..but they are continuously putting out EXCELLENT pepper beers. Habanero Sculpin, ghost pepper double IPA, ghost pepper imperial stout to name a few.
Here's a habanero sculpin clone based on a sculpin recipe floating around here and discussions with Ballast point for how much to "dry pepper" with.

http://www.homebrewtalk.com/f76/habanero-ipa-360249/

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Old 05-02-2013, 12:55 AM   #15
Weizer
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Dec 2011
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Quote:
Originally Posted by AZ_IPA View Post
Here's a habanero sculpin clone based on a sculpin recipe floating around here and discussions with Ballast point for how much to "dry pepper" with.

http://www.homebrewtalk.com/f76/habanero-ipa-360249/
Nice! I might have to give that a shot here in the near future.
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Old 05-02-2013, 01:32 AM   #16
Colorowdy
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Feb 2012
BFE, Colorado
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This is my recipe. Although I would like to use a little more smoked malt and citra hops instead next time.
2 lbs 6 rocorn
1 lb flaked corn
8 oz smoked malt
2 lbs amber dme
3.5 lbs light lme
.5 oz galena 60
. 25 galena 30
.25 galena 15
1 tsp irish moss 15
2 tsp lime peel 10
12 oz agave flame out
3 serranno peppers primary
Nottingham yeast
Three weeks primary then bottle.
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Old 05-02-2013, 02:00 AM   #17
richlong8020
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May 2012
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Quote:
Originally Posted by GrantH
we did anaheim and jalepenos in a pale ale. it was delicious. I will do this again, soon.
Hey is there anyway you could post that recipe here for and extract brew? If it is AG I can convert also.

 
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Old 05-02-2013, 02:01 AM   #18
richlong8020
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May 2012
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Quote:
Originally Posted by AZ_IPA

Here's a habanero sculpin clone based on a sculpin recipe floating around here and discussions with Ballast point for how much to "dry pepper" with.

http://www.homebrewtalk.com/f76/habanero-ipa-360249/
I think I'll try this as a starter too. The Sculpin is a great beer and see if the pepper addition is good for a smoked porter too.

 
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Old 05-02-2013, 02:36 AM   #19
richlong8020
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May 2012
Winchester, California
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Quote:
Originally Posted by Colorowdy
This is my recipe. Although I would like to use a little more smoked malt and citra hops instead next time.
2 lbs 6 rocorn
1 lb flaked corn
8 oz smoked malt
2 lbs amber dme
3.5 lbs light lme
.5 oz galena 60
. 25 galena 30
.25 galena 15
1 tsp irish moss 15
2 tsp lime peel 10
12 oz agave flame out
3 serranno peppers primary
Nottingham yeast
Three weeks primary then bottle.
So maybe 10 oz of smoked malt. When and where and how much for the citra hops

Why lime peel and why agave

May just use WLP001 yeast

Instead of serranos I may use 1/4 - 1/2 of a habanero in secondary.

What do you think of all that

 
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Old 05-02-2013, 12:19 PM   #20
Colorowdy
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Feb 2012
BFE, Colorado
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I think that 10oz smoked malt would be good. The hops schedule I would keep the same.
I used thw lime peel for a little more citrus flavor. Until I brewed this I had not used agave nectar yet and figures what the hell.
Habanero go for it.
My brother in law will drink one from time to time and he.'s a bmc guy.
Sorry for any incoherence. No coffee riding into work


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