spirits Szechuan Peppercorn RyePA

F

Fatalalanus

We're going to brew what we are colling the Sergent Pepper and the lonely heart club Beer on saturday, and as the tittle says, it will be a RyePA with infused szechuan green pepper.

Here's the recipe, for those who might be interested. Feel free to comment and suggest things before it's brewed!

for 6 gallons beer

4 Kg Marris Otter
1 Kg Rye Malt
1 Kg Wheat Malt
500g Carapils
150g Chocolate malt

1oz Columbus tomahawk FWH + 60 minutes
1oz Cascade pour 10 minutes

6g of crushed szechuan green peppercorn for 5 minutes
4g of crushed early harvest indian green peppercorn for 10 minutes
 
Sounds interesting. I bet my buddy Jerret would be all over this too. He's a big fan of IPAs and RyePAs, as well as a home brewer. I think I'll send him the link to this thread.
 
needs more hops if you are going to call it a RyePA

ide do 1oz cascade at 10 minutes, another at flame out, and 2 more ounces dry hopped
 
I do love peppercorns in beer though, friend of mine made a peppercorn rye bock beer, it was delicious, and I absolutely hate rye
 
First, for the numb tongues and tickling feeling... it seems that when the pepper is infused, this feeling is less intense. I tried with infusing some in green tea. It was REALLY good! That ''minty'' feeling comes through a little bit. Just enough.

Second, for the hops...I'm not really aiming for a IPA. I know, I should not call it a RyePA, but it's not a roggenbier, wich use over 50% of rye, it's not a rye bock... I guess I could call it an American Wheat & Rye Beer. But both are only 15% of the grist. An oz of columbus, it's pretty bittering. I'm near 60 IBUs for an OG of 1061, so almost a IBU/OG ratio of 1.000, wich is the American IPA guidlines. I could have more aromatic hops, but I want to leave the place to the peppercorn. I might add a bit of Dry Hop, maybe an oz. The other problem is that I only have 1 oz of cascade, my supplier is out of stock of it. What I have is hallertauer, east kent, fuggles, tettnang... Nothing really going with my beer.

I think it's gonna be ok. The FWH will bring a bit of aroma too. And I forgot to mention, I'll use some Mash Hops. about 3/4 oz of Northern Brewer that sleeps in my freezer. My experience is that it brings a little subtle flavor at the end. Why not.

About the mash temp, I'm thinking this.
Mash in at 120°F, begin right away a slow 10 minutes rise to the next step (kind of little Protein Rest)
30 minutes @ 150 F
45 minutes @ 155 F
10 minutes @ 170 F
 
So the beer is brewed, and looks fantastic!

We were aiming for 1061, and we hit 1067, because of an unexpected higher efficiency.

We infused 8g of szechuan, 4g of indian green for 10 minutes

We found some cascade, so we changed the hop schedule
3/4 oz of northern brewer in the mash
1 oz of columbus FWH and 60 m boil
3/4 oz of cascade at 10m
3/4 oz of cascade at 5m
And there will be a 7 days Dry hop of 1.5oz cascade.
 
By the way I tasted it when I racked into secondary... Peppercorn is really present, but not overtaking on hops nor maltiness. The rye seems to add the grainy/bready feel with is just right with the peppercorn that tickles the throat a bit. I can't wait to taste it finished.
 
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