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