Pepper Pirate - Beer Recipe - Brewer's Friend

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Pepper Pirate

152 calories 13.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 8.6 °P (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 13.5 g (Per 330ml)
Created: Monday November 14th 2016
12.4 °P
2.3 °P
5.4%
31.5
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 kg German - Pale Ale3.25 kg Pale Ale 39 2.3 78.9%
0.30 kg German - CaraMunich I0.3 kg CaraMunich I 34 39 7.3%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 12.1%
0.07 kg German - Acidulated Malt0.07 kg Acidulated Malt 27 3.4 1.7%
4.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Millenium30 g Millenium Hops Pellet 10 First Wort 0 min 31.5 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chiloe Pepper Spice Boil 1 hr.
43 g Ancho Spice Boil 1 hr.
50 g Chiloe Pepper Spice Secondary 5 days
24 g Ancho Spice Secondary 6 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 67 °C 45 min
25 L Temperature -- 73 °C 15 min
25 L Temperature -- 78 °C --
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 20.6
Mash volume with grains 23.3
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 7.3 L) 9.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 17
Going into fermentor 17
Total: 30  
Equipment Profile Used: System Default
 
Notes

Measured Final gravity 2.5P
16L/50g Chiloe Pepper for 5 days (3g/lit.) (prototype #1)
8L/24g Ancho for 7 days (3g/lit.) (prototype #2)

(041216) Taste note - Beer smells very malty with some pepper notes in the background. Fermenter smell wonderful with a great peppery aroma. Some more peppers? More time? Higher temp? (10ºC in secondary)

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  • Last Updated: 2018-08-19 09:11 UTC