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 7 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.
Beer Pairings for Girl Scout Cookies (2018 Update)
To celebrate the Girl Scouts of the USA, here is a collection of editors' picks for cookie-and-beer pairings and suggestions we compiled from around the web.