Furthermore Beer Recipes?

[Dirk McLargeHuge]

I don't think he ever really said, but I imagine he was talking a 40 lb sack of preground pepper. That would be a fun job: pouring pepper into the kettle without sneezing.

[GooberMcNutly]

I can only imagine that the size of the pepper grinder would make even the most jaded matre'd gasp "sacre-bleu!". It must be two stories tall. They could threaten salads in 3 states with it.

[Dirk McLargeHuge]

"You're the new employee, eh? Great! Grind that 40 pound bag of pepper and be quick about it. We have to add it to the kettle in an hour."

[boobookittyfuk]

add it to the fermentor and grind it fresh! If you have a food processor (and you should) grind it all up in there.

40 barrels * 31 gallons = 1240 gallons
20 pounds * 16oz = 320 oz
320 oz / 1240 gallons = 0.258 oz per gallon


1.25 oz per 5 gallon batch doesn't seem like too much.....or does it?

[Dirk McLargeHuge]

I brewed Sam Calagione's Peppercorn Rye-Bock from "Extreme Brewing," and it only called for 2 tsp in a 5 gallon batch. The peppercorn was evident, but in the finish. I didn't weigh it, but surely it wasn't an ounce. . .

Now I have something to do when I get home from work! Weigh pepper!

+1 on grinding it fresh!

[marnold]

Okay, so I brewed my clone of Knot Stock this afternoon. Well, calling it a clone, is probably an exaggeration, since I've never had the original.

1.5 oz of pepper seemed like a lot (and you could smell it throughout the boil!) but what the f@ck, it smelled good.



We'll see how it turns out.

I bastardized the hop bill a little bit, (used a mix of Columbus and Perle instead of Northern Brewer for bittering and at flame-out... added Cascade at 10 mins remaining) but whatever.

Cheers.

[Dirk McLargeHuge]

Wow! That's a lot of pepper! You will, or course, keep us updated, right?

Are those glass bowls? I'd lose at least two during the brew. Bull in a china shop, that's me.

[marnold]

Okay, so here's the report.

I tapped the keg 2 days ago and had my first pint. Honestly, my first reaction wasn't good... the pepper could be detected mostly as a perfumey aroma but also on the finish. I guess I thought it was pretty distracting.

I had a pint of it yesterday and thought it was 100% better.

I'm on my 2nd pint of it today and I'm really digging it.

Ground pepper aside, it's a solid APA, which I guess isn't surprising given the recipe.

Anyway, long story short, I'd say brew it.