Subject: Here's the first cut at the pepper beer
Date: 1992-04-22 21:16:00 GMT
Most replies said to attempt to introduce the pepper's into the
beer as late as possible. So I am going to just put a slice
in a few bottles and see how it goes. This way I don't blow a
whole 5 gallons on this little perversion of mine.
Here's the whole recipe:
6 lbs anderson light malt extract
8 oz light crystal
1.5 oz cascade (boiling)
0.5 oz cascade (finishing)
Wyeast pilser yeast
Ferment at 50 degrees (primary). Secondary at 45 degrees.
At bottling place a piece of pepper in a dozen bottles. Some
serranos, some jalapenos and a variety of sizes.
That's what I call a lawnmowing beer.
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