« on: September 04, 2011, 08:02:14 AM »
Mashed in a Rye IPA at 8:45 this morning. Hopping with warrier, columbus and cascades. I plan to split the batch, five gallons with US 05 and five with Ardennes yeast.
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My house poblano beer is a strong witbier with peppers added in the keg. 50% pils malt, 40% wheat (the most recent used flaked wheat) and 10% flaked oats. Mash low (149F), low IBU's, maybe 15 using Cascades, at knock out add citrus peel, Indian coriander and a touch of chamomile. After fermentation add three torched and peeled poblanos and if you want a bit more heat, maybe a half a habanero in five gallons.They are great to use in pepper beers. Plenty of flavor and aroma and just a slight touch of heat. I roast mine and remove the char prior to adding in the keg or at the end of fermentation. (Note that I didn't say "secondary?") Three or so for 5 gallons, usually best in a not-so-bitter style of beer.
Care to post a recipe? Never had or brewed a pepper beer. Love peppers and love beer, would like to give it a go...
Ha! I get it.Well it wouldn't be wet zest.I prefer fresh zest.
Never trade with me unless I send something to you first. If you don't get anything right away it takes me half of forever to return anything.
I think there may have been a couple points lost in translation, this and the boiling temperature. I suppose 2-row European malt could be one of those things I've always taken for granted.So Moravian malt is 6-row?I think it is two row.
I could find out when I am there next time.
They do grow winter variety and spring variety of barley.