Using black pepper in an APA or a Wit.

[TapItGood]

When is the best time to add this Peppered Vodka concoction?

[Field]

When is the best time to add this Peppered Vodka concoction?

add it at bottling

I've done similar with spice and cocoa flavored vodka for different beers, cheap vodka + nalgene container + time = homemade extract

[settlesdown]

Awesome. Thanks a lot.

[mjatallah]

Brasserie Dieu du Ciel is doing this with a lovely rye beer. It's just a bit spicy & tingly on the finish.

http://micro.dieuduciel.com/en/beers.php

[rhino777]

didn't someone try to clone the Furthermore beer that had pepper in it?

[Dirk McLargeHuge]

didn't someone try to clone the Furthermore beer that had pepper in it?

I DID! I DID!

Here's the threadhttp://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=9477&hilit=Furthermore. It got a 35 in New Hampshire, and a 29 in the Dixie Cup (the bastards). I rebrewed it late last year and entered Bluebonnet Brew-Off and Nationals. My blog entry about it is here, with a link to my original recipe:http://homebrewer2005.blogspot.com/2009/01/buddys-amber-kegging-day.html. FWIW, it is named after the guy who got me brewing who passed away a couple of years ago.

For the most part, the pepper fades into the beer flavor, accenting the malt, although there is a hint of pepper in the finish. Even though I am not an amber fan, this one is my house beer.

[Brandt]

I was inspired by the Furthermore episode and brewed Jamil's APA and added 1.25 ounces of ground pepper in at the end of the boil. It's one of my favorite beers. However, the pepper flavor is barely perceptible. When I do it again, I want to crack the peppercorns myself instead of the groung stor-bought crap, and use 1 ounces in the kettle, and half an ounce after primary fermentation has subsided. Perhaps using the vodka infused technique.

[Dirk McLargeHuge]

I was inspired by the Furthermore episode and brewed Jamil's APA and added 1.25 ounces of ground pepper in at the end of the boil. It's one of my favorite beers. However, the pepper flavor is barely perceptible. When I do it again, I want to crack the peppercorns myself instead of the groung stor-bought crap, and use 1 ounces in the kettle, and half an ounce after primary fermentation has subsided. Perhaps using the vodka infused technique.

Let us know how that turns out. It sounds interesting. I may try the vodka thing with my amber.