New Southern TIer beer, my recipe, need donations

wheebz

wheebz

So before I broke my foot today, Phin, the owner of Southern Tier B.C., told all of us brewers we could formulate our own recipes to brew 30bbls of beer

I am either going to do a wheat wine, BUT, if I can get donations of superhots, maybe even T Scorps, I can make a pepper porter, I just need to get my hands on enough peppers to make it work

If anyone is willing to send me a enough superhots, or even a combination of people, I will make sure you get credit for providing ingredients for the beer at our taproom where we are going to sell it, and IF, and I say IF, we bottle it, I will send you bottles for your tasting pleasure

I do not know the quantity I would need, as I have never worked with hot peppers in any of my homebrews, JayT and I had a plan to do so, and we still do, but its just a matter of timing

I am ASSUMING that I am going to need about 30 fresh peppers for the entire thing, as long as they are super hots, I could do it with 60 or so habs MAYBE

Like I said, I have no idea how its going to turn out, or if he will even let me do something like this, but if you would be willing to donate I would like to see if I can even get them before bringing up the idea to him
 
Sounds like a great idea to me. Best wishes getting it happening!

Sorry to hear about your foot, one of the most painful things to break. Ouchy.
 
Sounds like a plan! The Choklat stout became one of my favorites. Glad to see you landed at Southern Tier. Got a variety of supers I can pitch in. Are you planing on a small test batch first? I havnt brewed with the peppers yet myself but I understand it dosnt take much to impart the heat. I was thinking of spicing up my imperial stout, I would be interested to know how much you put in per 5 gal and when you add them, during the boil I assume. If it is a go take a look at my grow list to see what I have. May not be able to do 30 pods of one variety but can pitch in for sure

Hope you get the green light,.....and a cast :beer:

Chad
 
well due to our size, our 30bbl fermenter IS our test batch haha

I was gonna call a friend at Rogue to see what the amount of peppers was that they used in their Chipotle Ale, but its not going to relevant whatsoever due to them only using chipotle peppers
 
Well a 7 pot makes say 7 gallons of soup right, so I would think for a 5 gal fermenting jug 1 superhot should be fine. That's how I'd do it. 1 superhot pod per 5 gal. I wouldn't mix pods either. Just do one type.
 
You could get all mathamatical and go off of the schoville test model. I.E. the heat from one part of X pepper can be detected in one million parts of sugar water mixture. That would be Bhut or similar.

I made a chilli beer once, 23 litre batch and used about 4 red congos. The heat was there but not too much, i did not do a boil though and that would extract a lot more capsaicin from the pods.
 
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