Pepper beer - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Pepper beer

197 calories 17.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday June 23rd 2017
1.060
1.011
6.4%
40.5
18.2
5.7
2.53
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - Pale Ale Malt 2-Row9 lb Pale Ale Malt 2-Row 36.8 3.5 72%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L 35.4 40 8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4%
2 lb Briess - Caramel Rye2 lb Caramel Rye 32 60 16%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Magnum0.5 oz Magnum Hops $ 1.33 / oz
$ 0.67 		Pellet 9.9 Boil 60 min 20.55 20%
1 oz Artisan - Centennial1 oz Centennial Hops $ 0.93 / oz
$ 0.93 		Pellet 9.7 Boil 15 min 19.98 40%
1 oz Artisan - Centennial1 oz Centennial Hops $ 0.93 / oz
$ 0.93 		Pellet 9.7 Boil 0 min 40%
2.50 oz / $ 2.53
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Paccilla peppers Flavor Secondary 5 days
1 tsp Irish Moss Fining Boil 10 min.
2 oz Serrano peppers Flavor Secondary 5 min.
2 oz Jalapeno peppers Flavor Secondary 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Chico, CA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 15 13 10 6 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.72 g | 14.9 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

I took the peppers and cut them in half and charred them on the bbq. Cut them up and put them in a jar filled with vodka. Then added them to the secondary.

Last Updated and Sharing
 
1,234
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-07-14 03:08 UTC