So I brewed the base Cream Ale for my pepper beer again this weekend. Took/Tommy and Pete, expressed an interest and I am sure Nate will want to know how to brew a "real" beer
Please note batch size is 14G and efficiency is on the low end at 60% because I am currently making all my beers no-sparge. So be sure and adjust as necessary.
15 pounds Maris Otter
5 ponds Flaked Maze
3 pounds Munich
1 pound cane sugar
Mash at 149 for 90 minutes to let maze fully convert
16 IBUs of Liberty @ 60 minutes and 1.1 IBUs of Liberty @ 5 minutes
Wyeast 1450 Denny's Fav. Ferment at 65* for a 3-4 weeks raise the temp to 70 last week.
Now the fun part. First time around I only did 3 gallons of pepper and used one pepper each of jalapeno, Anaheim and poblano. I think the success of this lies in not going for all heat. The beer has a great vegetable/chili pepper nose and a good dose of heat on the back end finish but does not have you reaching for a glass of water. I roast the peppers over an open wood flame until the skins are dark black and peeling off. Put them in a brown paper bag and let them sit for about 15 minutes. remove the easy to flake off black charred skins but leave any of the black stuff that is not easy to remove. Cut the peppers length wise a couple of times to expose the insides. Put them in the secondary seeds, skins, pulp and all...I even left the stems on. I tasted after 5 days and was happy but let it go another two figuring it would fade in intensity over time. It has not faded so far. I think 7 days on the smoked peppers was perfect.
For this 5G batch I will go with two of each pepper.
If you do a 10G batch and split it so you have 5 with and 5 without peppers you have a nice light beer and an interesting beer with a kick and some good yeast for bigger beers.