Big news brewing — well, fermenting, to be exact — in the homebrew world. OK, so “big news in the homebrew world” may be a slight overstatement, but either way, I’m excited to share details of a recent joint homebrew project I was able to take part in. You see, over the past couple months, my homebrew circle has been trying/experimenting with various pepper beers. I’ve had the following:
-Billy’s Chilies (Twisted Pine Brewing)
-Rio Grande Pancho Verde Chile Cerveza (Rio Grande & Sierra Blanca Brewing)
-Ghost Face Killa (Twisted Pine Brewing)
-Ghost Pepper Amber Ale (Homebrew)
-Ghost Pepper IPA (Homebrew)
-Jalapeno Diablo (Homebrew)
So naturally, why not get together for a group brew session and scheme up a recipe for a pepper beer that pushes the limits a bit?
A couple weeks ago, we did just that, brewing up a robust porter featuring Anaheim, New Mexico, jalapeno and ghost peppers. One of the coolest parts — for me — is that the Anaheim, New Mexico and jalapenos were grown in my own garden over the summer. The pepper garden — it’s the gift that keeps on giving. Anyway, the big preliminary-taste-to-see-if-it’s-hot-enough-session is set for tomorrow. Can’t wait to see what we’ve got. I’ve attached the recipe below, which was devised by homebrewer extraordinaire and Beer Selection Committee member John Elkins and crafted using ingredients from John, Gail White from the Brew Shop, myself and Evan “Ghost Pepper” Lemley.
Robust Chili Pepper Porter
6 Gallon end of boil
70% mash efficiency
75 minute boil
10.75 LB American 2 row
3 LB Munich 10L
1 LB Carapils
14 oz Black Patent 500L
12 OZ Chocolate 350L
8 OZ Crystal 80
0.9 OZ Nugget 13% AA @ 60 minutes for 35.8 IBU
Whirlfloc Tablet @ 15 minutes
1.25 OZ Centennial @ 0 minutes ( whirlpool 15 minutes )
1/2 Ghost Pepper @ 0 minutes ( whirlpool 15 minutes )
1/2 New Mexico Pepper @ 0 minutes ( whirlpool 15 minutes )
1 PKG Nottingham Ale yeast with 1 quart starter
Mash Grains for 60 minutes @ 156*F
Raise to mash out and sparge with 170* water ( mine is 7.5 gallons in the kettle for a 75 minute boil )
Boil wort for specified time.
Chill to 66* transfer to Carboy, aerate and pitch yeast.
Ferment at 69*F for 6 days and transfer to secondary.
Add 1 New Mexico and 1 Anaheim with a 1″ slit in the side of each.
On day 12 add 1 Ghost Pepper and 1 Jalapeno with 1″ slit in the side of each.
Looks good, right? I hope to be sharing at an upcoming homebrew meeting near you.
-Nice video about craft beer styles here, passed along by Marshall Brewing.
-Here’s a video that takes you inside the beer-brewing process at the White House. Pretty cool.
-Check the label for Prairie Artisan Ales’ latest offering, Prairie Okie, an imperial brown ale aged in oak whiskey barrels. Expect to see this in March.
-The pint night at McNellie’s OKC and McNellie’s Tulsa tonight features Sam Smith Winter Welcome. The pint night at McNellie’s Norman features Young’s Double Chocolate Stout.
-Direct from the Biergarten in Jenks, here are your latest new beer postings (people are super-pumped for Green Flash Brewing, and I hear the Tallgrass Vanilla Bean Buffalo Sweat is excellent):
1. Heelch O’Hops – Anderson Valley (Imperial IPA 4-packs)
2. Tallgrass Brewing Vanilla Buffalo Sweat (Vanilla oatmeal stout)
3. Green Flash Hophead Red (Bombers and 4-packs)
4. Green Flash Imperial IPA (Bombers)
5. Green Flash Trippel (Bombers)
6. Green Flash West Coast IPA (Kegs, bombers and 4-packs)
7. Mustang Imperial Court (Raspberry Russian imperial stout)
8. Petrus Red Ale (Bomber)
9. St. Peter’s Sorgham Beer
10. Dieu Du Ciel Solstice D’hiver (American-style barleywine)
11. Widmer Columbia Common (Calif. common)