Ginger Spice - Spring Edition 2013 - NOW BREWED! Few Pics.

[floydmeddler]

I brewed this delicious ginger beer 2 years ago viewtopic.php?f=24&t=40809 and have revisited the recipe. I've added some improvements.

I've been considering the use of Szechuan Pepper Corns for some time now and reckon this is the beer to do it. They leave a tingle on the tongue; almost a slightly numbing sensation. Apparently they are packed with citrus flavours too - have heard the flavour being likened to the US C hops! Interesting. A few US brewers recommend around 5g - 8g in a 5 gallon batch. I've decided to go for 9g in 28L. Anyway, I reckon this will go well with the gentle sting and hum of the Chinese Stem Ginger.

I decided to hop with First gold, purely for their gentle orange zest qualities. Ginger and orange zest are a real hit in any dish. Adding to a beer is the next step in my book.

Here it is:

Ginger Spice - Spring Edition 2013

Size: 28 L @ 20 °C
Efficiency: 90.0%
Attenuation: 76.0%

Original Gravity: 1.049 (1.026 - 1.120)
Terminal Gravity: 1.012 (0.995 - 1.035)
Color: 14.06 (1.0 - 50.0)
Alcohol: 4.92% (2.5% - 14.5%)
Bitterness: 32.8 (0.0 - 100.0)

Ingredients:
4.8 kg (87.3%) Maris Otter Malt - added during mash
300.0 g (5.5%) CaraMalt MM - added during mash
300.0 g (5.5%) Munich Malt - added during mash
100.0 g (1.8%) Torrified Wheat - added during mash
45.0 g (52.9%) First Gold (7.5%) - added during boil, boiled 70 m
20.0 g (23.5%) First Gold (7.5%) - added during boil, boiled 5 m
9 g Szechuan Pepper Corns - added during boil, boiled 5 m
1.0 ea Fermentis US-05 Safale US-05
20.0 g (23.5%) First Gold (7.5%) - added dry to secondary fermenter
300 g Chinese Stem Ginger - added dry to secondary fermenter

Has anyone brewed with Szechuan pepper corns before? If so, share your experience!

[floydmeddler]

What's the matter boys? Too spicy for ya?

Does everyone around here hate ginger or what?

[orlando]

I must admit it looks good to me though the peppercorns give me pause for thought. A local micro (Panther in Reepham) does a really fabulous Ginger infused beer and I have thought of having a crack. Your recipe without the peppercorns might be a starting point, if it is a hit I might risk the pepper corns in a small batch to see if it improves things. Keep us posted when the tasting happens?

[floydmeddler]

I must admit it looks good to me though the peppercorns give me pause for thought. A local micro (Panther in Reepham) does a really fabulous Ginger infused beer and I have thought of having a crack. Your recipe without the peppercorns might be a starting point, if it is a hit I might risk the pepper corns in a small batch to see if it improves things. Keep us posted when the tasting happens?

I'll do a brewday post when I brew it. What's your worry about the peppercorns? Apparently they are citrusy and leave a slight tingle on the tongue. Reckon that would work well with the ginger... perhaps it's just not to everyone's taste.

[orlando]

I must admit it looks good to me though the peppercorns give me pause for thought. A local micro (Panther in Reepham) does a really fabulous Ginger infused beer and I have thought of having a crack. Your recipe without the peppercorns might be a starting point, if it is a hit I might risk the pepper corns in a small batch to see if it improves things. Keep us posted when the tasting happens?

I'll do a brewday post when I brew it. What's your worry about the peppercorns? Apparently they are citrusy and leave a slight tingle on the tongue. Reckon that would work well with the ginger... perhaps it's just not to everyone's taste.

Could be I'm a bit of a wuss. I love the tingle of ginger so... I know, it's a savoury tingle rather than a sweet one so maybe that's it.

[orlando]

I must admit it looks good to me though the peppercorns give me pause for thought. A local micro (Panther in Reepham) does a really fabulous Ginger infused beer and I have thought of having a crack. Your recipe without the peppercorns might be a starting point, if it is a hit I might risk the pepper corns in a small batch to see if it improves things. Keep us posted when the tasting happens?

I'll do a brewday post when I brew it. What's your worry about the peppercorns? Apparently they are citrusy and leave a slight tingle on the tongue. Reckon that would work well with the ginger... perhaps it's just not to everyone's taste.

Could be I'm a bit of a wuss. I love the tingle of ginger so... I know, it's a savoury tingle rather than a sweet one so maybe that's it.

[floydmeddler]

Just ate a small mouthfull of the peppercorns. Really citrusy and WOW! that numbing effect is nuts! I'm certain this is going to go well with the Chinese stem ginger. Roll on next Sat. Can't wait to get this one going now!

[RainyLion]

Sound excellent! I really want to brew a really fiery ginger beer!
I think Chinese is a lot more subtle?
Have you tried making tea out the pepper corns? and is that some times a good indication of flavour from ingredients used during the boil?

X

[floydmeddler]

Tea will give you an idea, aye. I tend to just taste things raw though. These peppercorns are pretty unique in flavour. Can't wait to get this in the fermenter. Have visions of me sitting in the garden drinking gallons of the stuff... just need that fat old sun to start making an appearance...

[DaveyT]

Found some of your chinese pepper today. Exquisite, even through the plastic. I'd defo stick this into some ale. Good call. I'm only jealous I didn't think of it first!
The trick is the amount. Were they as strong as black pepper when you chewed them? That might give you a frame of reference. I'm toying with chipotles by soaking them in water for a week. Might be worth a try. Three batches of 100ml with varying amounts in.
Plus, do you want to taste it or to have it propping things up? Well worth a bash.

[floydmeddler]

I actually got the idea from Dark Star brewery down here. Haven't brewed this yet. Will do it next week some time. Hard to tell if they were were stronger than blackpepper... very different to be honest. Chipotles? Now that's interesting! I want it 'thereish' if that makes sense!

[DaveyT]

What's their pepper beer like? I lived off their Hophead in the Harp off Trafalgar Sq in my London days. Never got bored of it. I can imagine it's very special.
I've found that these peppers are said to numb the heat of chilles so that the chilli flavour can come through. Apparently they're used with chipotles so I'm following our progress carefully. I'm planning a Oaxaca stout with chipotles and ancho chillies. I need a separate thread; don't want to hog yours! My single chillie in my Entire Stout clone didn't exactly turn the brewing world upside down.
Anyway, your peppers... Are you going to dry fry them first? I'm probably telling my grandmother to suck eggs here! Whie I'm at it, though, do you know about using a shot glass and dropping vodka/spice mix into the beer to get the right concentration? Scale up when it 'thereish'.

[floydmeddler]

What's their pepper beer like? I lived off their Hophead in the Harp off Trafalgar Sq in my London days. Never got bored of it. I can imagine it's very special.
I've found that these peppers are said to numb the heat of chilles so that the chilli flavour can come through. Apparently they're used with chipotles so I'm following our progress carefully. I'm planning a Oaxaca stout with chipotles and ancho chillies. I need a separate thread; don't want to hog yours! My single chillie in my Entire Stout clone didn't exactly turn the brewing world upside down.
Anyway, your peppers... Are you going to dry fry them first? I'm probably telling my grandmother to suck eggs here! Whie I'm at it, though, do you know about using a shot glass and dropping vodka/spice mix into the beer to get the right concentration? Scale up when it 'thereish'.

I hadn't planned on dry frying them... Was going to just chuck them into the boiler in the last 5 mins or so. Have used vodka for cocao beans recently - mocha porter. Turned out amazing.

Who knows how this will end up. I'm confident that I'm not using too much pepper. That is all I'm confident about to be honest! Brewday will prob be next Wed. Watch this space... (can't wait!!)

[floydmeddler]

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Ok... this is in the fermenter! Grain efficiency was 1% more than planned, so I upped everything else slightly. 29L @ 1.050.

The grain:



Mashed at 74c - don't want this beer to fall below 1.012 - 1.014 preferably....



FWH



Rolling boil



Star of the show before a good whizzing



The wort tasted absolutely amazing. Mate and I actually finished the hydro sample it was so good. It seems that the Szechuan Pepper has done something pretty special to this beer. The tastes were a pleasant mix of citrus / perfume. Just hope I put enough in!

Will add the stem ginger after the primary ferment dies down. Have a good feeling about this one!

[orlando]

I am following with interest.