Hey folks!!!
I'm a crazy home brewer from Texas with an experiment on the brain...
Szechuan Peppercorns in beer. I have a porter recipe I cooked up that I'm brewing tomorrow, and was wondering if any of ya'll had done anything with this interesting spice. Here's what I cooked up, recipe-wise, more or less.
Thanks in advance for any comments, or advice.
11 Lb. 2-row
-1.2 Lb. caramel 75
-11 Oz. Chocolate Malt
-.25 Lb. Flaked oats
-.25 Lb. Carafoam
-.75 Oz. Colombus (Boil)
-.60 Oz. Striesselspalt (Whirlpool)
-.75 Oz. Szechuan Peppercorns
-1028 English ale yeast
-.5 Lb. Lactose (Boil)
I'm a crazy home brewer from Texas with an experiment on the brain...
Szechuan Peppercorns in beer. I have a porter recipe I cooked up that I'm brewing tomorrow, and was wondering if any of ya'll had done anything with this interesting spice. Here's what I cooked up, recipe-wise, more or less.
Thanks in advance for any comments, or advice.
11 Lb. 2-row
-1.2 Lb. caramel 75
-11 Oz. Chocolate Malt
-.25 Lb. Flaked oats
-.25 Lb. Carafoam
-.75 Oz. Colombus (Boil)
-.60 Oz. Striesselspalt (Whirlpool)
-.75 Oz. Szechuan Peppercorns
-1028 English ale yeast
-.5 Lb. Lactose (Boil)