4 ms·

thanks a lot for this... always thought it would be cool to learn!

• phren0logy 16y ago
  No problem. I hadn't really given it much thought until recently, but when a friend suggested it I jumped at the idea. I have been dreaming about all kinds of exciting things to try, like beers brewed with fruits and peppers. Like programming language communities, hobby communities can also add or detract from the experience. In general, I have found homebrewers to be pretty laid back. You don't want to do the fancy processes and equipment? No problem, you brew the beer you want the way you want to do it. There's no right way, do what makes you happy.
  • Avshalom 16y ago
    So the greatest pepper beer I've ever made/drank was a green chile ale made with the grain bill of a marzen. That recipe though is part of a friends business plan so I can't share it I can share this older one though: 10 gallon batch: 16lbs english pale 4 lbs green chile 2 lbs biscuit malt 2 lbs crystal 10L 2 lbs white wheat 1 lbs german wheat 1 lbs melanoidin 1 lbs carapils 1 lbs munich 10L Mash in 8 gallons of water at 155F for 3 hours Sparge with 9.5 gallons 60 minute Boil time with: 1.25 oz Pioneer 8.5% at T-60 0.75 oz Wilamette 4.1 at T-30 1 tsp irish moss 1 tsp gypsum at T-25 0.75 oz Saaz 5.9% at T-15 0.75 oz Cascade 5.9% at T-5 Nottingham yeast Let hang in primary for a 10 days then transferred to secondary and added 4lbs Green Chile. It's been a while since I've lived in New Mexico so I haven't made this in a couple years, but aside from the quantity of chiles it should work pretty well for any pepper. Though I'd use more cascade and less pioneer if it was a citrus-y pepper like a habanero.
    • mattmichielsen 16y ago
      This is definitely added to my list of beers to try. Thanks!