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Hot Side Aeration - Pepper Beer
Specialty Beer • All Grain • 10 gal
September 3, 2002 pm 12:20pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 18 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 5 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- 1.0 oz
Chinook - 9.6 AA% whole; boiled 35 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .5 oz
Chinook - 9.6 AA% whole; boiled 20 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Willamette - 6.9 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Willamette - 6.9 AA% whole; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .25 lb
Cayenne Peppers (fresh, medium sized) - (omitted from calculations)
Cayenne Peppers (fresh, medium sized)
- .75 lb
Jalapeno Peppers (fresh, medium sized) - (omitted from calculations)
Jalapeno Peppers (fresh, medium sized)
- .25 lb
Hungarian Yellow Peppers (fresh, medium) - (omitted from calculations)
Hungarian Yellow Peppers (fresh, medium)
-
Wyeast 2575-PC Kolsch II
Wyeast 2575-PC Kolsch II
This authentic Kolsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.
Notes
Execute all-grain mashing as traditional (165 deg, etc.). Add hops per schedule. Now on to the peppers. Of the 3 peppers I use, the order of heat is Cayenne, Jalapeno, and Hungarian. The Hungarian peppers look like yellow elongated bell peppers and are very mild in heat and flavor. Use approximately 75% of the peppers during the brewing process..using all of the cayenne and hungarian, and about 1/2 of the jalapeno. You can slice or rip apart the peppers. Ripping them apart releases more oils than cutting the peppers (don't rub your eyes!!!). Add the peppers in the last 3 minutes of the boil. Save the boiled peppers and (now that they are sanitized) place them into the primary. When transfering to the secondary ferment, slice/rip up the remaining jalapeno peppers, boil them in about 3 cups of water then add them to the secondary. Enjoy!!
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.017 | 0.995 - 1.035 | |
| Color: | 9.8 SRM | 1 - 50 | |
| Alcohol: | 6.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.1 IBU | 0 - 100 | |
Discussion
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