Author Topic: Effects on attenuation  (Read 271 times)

Offline micsager

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Effects on attenuation
« on: April 30, 2014, 08:26:53 AM »
We brewed our Jalapeno IPA again this year.  Must have got some hot peppers, Because it's much spicier than in years past. 

Anyway, we put in 2 pounds of fresh, sliced, frozen peppers in the boil with about 10 minutes to go. 

My OG was 1.064, FG was 1.010.  So it's about 7.2% ABV

But I got to thinking about the peppers.  Would they have any effect on those numbers?  20 gallon batch.   

Offline morticaixavier

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Re: Effects on attenuation
« Reply #1 on: April 30, 2014, 08:43:27 AM »
to the extent fermentable sugars were extracted they would have an effect. I suspect it's pretty small though.

looks like Jalepenos have ~ 4 grams of sugar per 100 grams of peppers. so your 2 lb ~40 grams of sugar or ~.1 lbs. not much in a 30 gallon batch.

Offline davidgzach

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Re: Effects on attenuation
« Reply #2 on: April 30, 2014, 08:45:21 AM »
What Mort said..... :)
Dave Zach

Offline erockrph

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Re: Effects on attenuation
« Reply #3 on: April 30, 2014, 08:49:08 AM »
Not sure what the brix is on peppers, but my guess is at most it would lower your OG by a point. Probably even less than that. Regardless, its effect would be too small to he concerned about, IMO.
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Online Jimmy K

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Re: Effects on attenuation
« Reply #4 on: April 30, 2014, 10:04:40 AM »
I think this is true of any vegetable or fruit - even sweet fruit like berries. They add sugar and also volume (from water in the fruit) and so the affect is often small and usually a slight reduction in gravity, never an increase.
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