Scorpion pepper IPA. Am I insane?

[whitehause]

I'm doing it mainly to grow some, but I'll make a tea to try out in a beer or two. I don't think I'd dedicate a whole batch to this.

 

[501irishred]

I'm thinking about a small "30 drop" batch to keep around for those yahoo's that like to stop over to have a couple beers, and end up drinking half my pipeline. I think a label like "Miller Light Clone" should do the trick......(keep those at the front!)

 

[wbyrd01]

I grow a few different types of "super hots" but don't have any of the scorpions. For anyone looking for some this seller has a pretty good reputation on TheHotPepper.com. http://ghostpepperstore.3dcartstores.com/

There is also a good classifieds forum on TheHotPepper as well. I'm a member there also, same user name as here.

I was wondering about using super hots in beer and am glad I found this topic. Keep us updated! Once I have some ripe pods I might have to try it out!

 

[aiptasia]

Here's a guy with a good rep on Ebay selling seedlings, two for $8.99. Considering the length of time it takes to start super hots from seeds, someone might consider these as an option if they're ready to grow them out now.

 

[aiptasia]

Brewing up the sculpin clone for this beer TONIGHT! I won't put the heat to it until it's ready to bottle.

 

[bob1852]

Sweet. I'm making one tomorrow.

 

[cheezydemon3]

Sweet. I'm making one tomorrow.

Really!!

Nice. Can't say why, but I pegged you as more traditional.

 

[aiptasia]

Brewing it up now. Missed my window of opportunity due to baby fatigue last evening. And yea, the scorpion pepper idea was based on AZ's success with Habanero Sculpin.

 

[bob1852]

Brewing it up now. Missed my window of opportunity due to baby fatigue last evening. And yea, the scorpion pepper idea was based on AZ's success with Habanero Sculpin.

I'm starting in an hour or so.

I may pick up some scorpion pepper seedlings, though ky growing season sucks for peppers.

 

[aiptasia]

All done and in the primary. I had to add an extra half pound of amber DME to the beer as I fell short on my estimate for remaining extra light DME (5 lbs. 1 oz). I pitched the S05 and have the drop freezer set to 60 degrees. I did add yeast nutes and a one minute blast of pure oxygen after topping off to the 5 gallon mark with filtered water.

And.... of course, I forgot to take an OG reading. Pffft.

I decided to do a hops burst instead of a dry hop, so the dry hops got a 45 minute whirlpool at flameout before chilling the wort to pitching temp. I was squeezing wort out of what felt like ten pounds of hops trub from my BIAB bag. What a freaking sponge all those hops are.

 

[cheezydemon3]

I'm starting in an hour or so.

I may pick up some scorpion pepper seedlings, though ky growing season sucks for peppers.

What growing season?????Is Ky the cold part of Az?

 

[aiptasia]

I've got two cases primed with the scorpion pepper everclear extract. To test for potency, I put the equal amount of drops in a zombie dust 12 oz just now. Fecking delicious and the perfect amount of heat. Enough burn so that it reaches all four corners of your mouth yet not hot enough to completely melt your face. The sculpin has completed fermenting having just spent three weeks, three days in the primary. I allowed it to warm up to room temps for the diacetyl rest over the past week and it's ready for bottling tonight.

 

[wilfonzo]

Here is the new big dog in the pepper world The Carolina Reaper AKA HP22B I have some germinating now and am building a hydroponic system for them. Can't wait to try your recipe with these suckers.

additional link

 

[aiptasia]

Hate to say it, but I didn't use Butch T scorpion peppers, I used Moruga, which eclipse over 2,000,000 million scoville units.

Currently still the hottest ranking pepper on the planet: http://en.wikipedia.org/wiki/Trinidad_Moruga_Scorpion

Any hot pepper will work fine. The phenotype of that pepper in your link looks a lot like a Trinidad Scorpion, so I wouldn't be surprised if they had the same Asian hot pepper ancestry. I wish you luck, because messing with peppers of this heat intensity is tricky.

I would highly advise you to make an extract/tincture of the pepper and work with that. Don't just dump your beer on peppers like this and pray it turns out. Some friends of mine did just that at Pinglehead Brewing to make their Mind Drive Porter aged on Bhut Jolokia. The consensus is that it was way too hot and wound up being a novelty beer. They sent a keg down to Cigar City Brewing during Hunahpu Day last Saturday, and just about everyone I spoke with that tried it concurred. Way too hot to enjoy as a beer.

 

[aiptasia]

Two cases bottled. Muahahahaha.

 

[cheezydemon3]

The Butch T trinidad? Sounds like BS. And the pic looks like a trinidad scorpion. Not convinced. Stressing a plant can yield hotter peppers but who TF needs it any hotter?

I got seeds from trinidad and tobago. The real deal. 7 pot is hotter than the scorpion.

 

[aiptasia]

Nice tight little bottle conditioned trubs. Beer is crystal clear. Carbonation check tonight.

 

[aiptasia]

Wow, after one week in the bottle, good carbonation level already. This beer is going to have a great creamy head on it after two more weeks. Very complex hops presence with plenty of citrus/grapefruit up front. As a young beer, it's drinking more like a green flash palate wrecker than a sculpin but we'll see after another few weeks of aging when the hops fade slightly. The heat dials in perfectly as a background note. Aftertaste is malty hop complexity with floral fruit notes and a soft warmth from the mouth to the esophagus to the stomach.