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Tom from Raleigh · **Posted:** Tue Jun 03, 2008 8:21 am

You seem quite interested, so go forth and research for yourself. Check the reviews of the beer on ratebeer and BA.

From the show, I head Pale Ale with Citrusy hops and a kick of pepper.

Dirk McLargeHuge · **Posted:** Tue Jun 03, 2008 8:36 am

From the website http://www.furthermorebeer.com/ourbeer.html

Quote:

Knot Stock:
A most particular pale

Availability: Year-Round. ABV: 5.5%.

Black, cracked, stuffed in a sack, boiled and cold-infused. The real treat of our A.P.A. is the tangle of flavors that fresh cracked pepper and Northern Brewer Hops create. At 65 IBUs (bitterness units) there's plenty of zing for the Hop Heads or Bitter Bettys, but not so much to overpower the tingle of the black pepper as it slowly kicks in. Likewise, the 15Â° Plato malt bill features a healthy dose of caramel malt meant to soften (but not stifle) the play of pepper and hops on the palate.

If I were going to recreate it, I'd start with Jamil's APA recipe and scale up the caramel malt.

Tom from Raleigh · **Posted:** Tue Jun 03, 2008 9:46 am

+1 Jamil's APA recipe is hard to beat.

northern brewer · **Posted:** Tue Jun 03, 2008 11:05 am

Just guessing a bit as it has been a while since I have had this beer but this should be in the ballpark.

@ 70% efficiency

10 lbs pale 2-row
1.5 lbs Crystal 40
0.5 lbs Munich
0.5 lbs Victory

Anyone else who has had this beer may be able to chime in as it has been a couple of months since I had my last furthermore. Very unique, very tasty beers. Proof that more than miller, leinie's and new glarus are being produced in cheeseland.

Dirk McLargeHuge · **Posted:** Tue Jun 03, 2008 11:49 am

That sounds close to me, just looking at the gravity and Jamil's recipe. The 65 IBUs of Northern Brewer and Cascade and an ounce and a half of pepper. I may have to try this out. Thanks, Northern Brewer.

brewcrew · **Posted:** Tue Jun 03, 2008 11:52 am

GooberMcNutly wrote:

What is the rest of the base beer like? Standard pale ale, IPA? Dry or sweet? Thin or malty?

I am not good at picking things like that out but I would say standard pale with a light to medium body and a slightly dry finish. I would say a blend of the pepper and hops is what shines in this beer. There is decent malt balance, not really much sweetness but the focus is on the pepper and hops. Hope that helps some.

GooberMcNutly · **Posted:** Tue Jun 03, 2008 12:55 pm

Dirk McLargeHuge wrote:

From the website http://www.furthermorebeer.com/ourbeer.html

Quote:

Knot Stock:
A most particular pale

Availability: Year-Round. ABV: 5.5%.

Black, cracked, stuffed in a sack, boiled and cold-infused. The real treat of our A.P.A. is the tangle of flavors that fresh cracked pepper and Northern Brewer Hops create. At 65 IBUs (bitterness units) there's plenty of zing for the Hop Heads or Bitter Bettys, but not so much to overpower the tingle of the black pepper as it slowly kicks in. Likewise, the 15Â° Plato malt bill features a healthy dose of caramel malt meant to soften (but not stifle) the play of pepper and hops on the palate.

If I were going to recreate it, I'd start with Jamil's APA recipe and scale up the caramel malt.

I must have missed the OG and IBU notes on their website. That gives me a good start. I think that what I will do is do a 1 gallon test addition to a bunch of Jamils Red Ale that I just put into the keg, let it secondary for another week or two, then bottle that. Or maybe Ill wait until I have about a gallon left and dose it with 1/5th of a dose, let it go a week or two and test it out.

Field · **Joined:** Tue Aug 21, 2007 10:23 am **Posts:** 865

Was he using fresh ground black pepper or preground?

The fresh ground will be far more robust than the preground.

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