Interested in brewing a beer with pink peppercorn? Michael Carroll of Band of Bohemia, in Chicago, has you covered. This recipe is especially nice when your winter could use a bit of warmth.
Michael Carroll 4 months ago
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9.1 oz (258 g) rice hulls
4.5 lb (2 kg) 2-row malt
3.95 lb (1.8 kg) pale malt
1.24 lb (562 g) Pilsner malt (Rahr)
1.24 lb (562 g) rye malt (Weyermann)
12 oz (340 g) Chateau Cara Gold
4 oz (113 g) Special B malt
HOPS AND ADDITIONS SCHEDULE
0.75 oz (21 g) Saaz 3.75% AA at 50 minutes
1.13 oz (32 g) Saaz 3.75% AA at 30 minutes
0.8 oz (23 g) pink peppercorns at 20 minutes
1.13 oz (32 g) Crystal 3.50% AA at 15 minutes
2.24 lb (1 kg) guava puree at 5 minutes
0.75 oz (21 g) Crystal 3.50% AA at 5 minutes
0.75 oz (21 g) Saaz 3.75% AA at 5 minutes
German Wheat (Wyeast 3333)
Mash at 150°F (66°C) for 75 minutes. Sparge with 168°F (76°C) water. Boil for 90 minutes. Chill the wort to 63°F (17°C) and pitch the yeast. Ferment at 63°F (17°C) and hold there for the first 4−5 days of fermentation before allowing the temperature to free rise to about 70°F (21°C) and complete fermentation. Bottle or keg the beer and carbonate to 2.3 volumes of CO2.
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