AdamH1525226084 Posted December 13, 2012 Author Share Posted December 13, 2012 Tasted last night..... I'm very happy with it! I ended up adding some more pepperleaf and berries in with the priming sugar as there wasn't much hint of pepper at all. I think I got it almost right. There is a bit of warmth in the throat after a few minutes. The lemon myrtle is not too overpowering. Definitely there, just like the orange zest in a typical Belgian Wit. Will let it age a couple more weeks and should be a lovely summer beer. Thanks to all for the advice Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted December 23, 2012 Author Share Posted December 23, 2012 Go the big thumbs up from the mates yesterday on this beer [happy] Decided I needed some help drinking all the beers I've made so had a BBQ. Link to comment Share on other sites More sharing options...
Guest Posted December 23, 2012 Share Posted December 23, 2012 Good stuff AdamH. I'm glad it turned out so well. [cool] So how is that Mexican coffee chilli beer coming along? Anthony. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted December 23, 2012 Author Share Posted December 23, 2012 So how is that Mexican coffee chilli beer coming along? I'm researching a bit more on it - but not coffee, it will be cocoa and cinnamon [happy] I am trying to decide what beer style it would be best to do it as. A black cerveza or a porter Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted January 15, 2013 Author Share Posted January 15, 2013 When I make this recipe again I would use 1kg of wheat malt instead of the pale malt - it's much too dark for the style and needs a higher % of wheat in the malts. Also will add heaps more pepper Link to comment Share on other sites More sharing options...
Guest Posted January 15, 2013 Share Posted January 15, 2013 Hi Adam. Also will add heaps more pepper This peppery taste you are after, is it of a level that you would require something outside a hop with that characteristic to attain it? ...or have you considered trialing levels of suitable hops in this brew to create that? The following are varieties that are suggested to have this "black peppery" attribute... Herkules 16-20AA% - German hop variety Columbus (TomaHawk) 14-20AA% - USA hop variety Pacific Jade 12-14AA% - NZ hop variety (This one was used in quite a few of the Tuatara beers listed in the linky you gave me) [biggrin] Plenty of spicy hop varieties out there with suitable complimentary flavour characteristics for a wheat beer too. Charles Faram Hop Chart Good luck with it Adam. [cool] Anthony. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted January 16, 2013 Author Share Posted January 16, 2013 will have a looksie next time :D Link to comment Share on other sites More sharing options...
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