30A - Pepper Beer - Hot Times CSB

BJCP Style: 30A - Spice, Herb, or Vegetable Beer

For this pepper beer I'm using the tried and true CSB for a base and adding a tincture of Very Hot Peppers to the keg.

And since I am doing a tincture (sliced/processed peppers added to white rum) in this case, this Brülosophy 'ExBEERiment' is relevant. TL;DR: tasters (even brewer) could not tell a difference in flavor/heat between adding whole peppers vs strained tincture.

The full recipe is on BrewersFriend but here's the TL;DR:
  • Brewday: 2019-9-29
  • Malts: Maris Otter, Crystal 120 (~4%)
  • Hop: Centennial
  • Other: Some Really Hot peppers. Likely Trinidad Scorpion or similar. The growers weren't 100% sure. We just know they are pretty stupidly hot and I'm only adding 3 to the beer. Maybe 2 and see how it goes...
  • Yeast: SafAle S-04
  • OG: 14.2°P; FG: 2.7°P; ABV 6.1%
  • Kegged 2019-10-10
Pot fill, getting started...

Grains in the mill

Mash temp

 While mashing I took a trip over to River North and had this tasty Lemon Drop Kellerbier

Back home. Bag out. 2hr mash total.


Floor Manager Steve

100% Centennial hops

Into the fermenter

Fresh pitch of S-04

Wort sample (with fruit fly)

Away we go...

And here we go: Evil-looking peppers to be added to the fermenter later:

Peppers processed (gutted and sliced) and added to rum:

2019-10-9 (+10): kegged - no pepper stuff added yet...

2019-10-14 (+15): Pepper tincture strained and half added to the keg along with gelatin

2019-10-15 (+16): tincture has had time to mix with the beer and it's getting hot in here! There's a slight burn but nothing too painful. Heat fades pretty quickly.

2019-10-29 (+30): Clear sample. Super clean with fruity hops and a good bite of heat.