Pre-Prohibition Porter Recipe - Red Pepper Pils

Recipe Info

Recipe Image

Red Pepper Pils

by on
All Grain
5.5 Gallon(s)
7 Gallon(s)
90 min
65%
American Pilsner Ale with red grains, red hot chili peppers, and spicy hops. I taste a slight pepper that sticks around a little bit due to the 5 small red chili peppers added to the secondary. Also dry hopped 2 oz Cascade.

Fermentables

83% - Pilsner - US
10
34
1
Mash
8% - Carastan 15 - UK
1
35
15
Mash
8% - Melanoidin Malt - US
1
37
20
Mash

Hops

Hallertau
1
Pellet
Boil
60 min(s)
4.5
17.3
Hallertau
1
Pellet
Boil
30 min(s)
4.5
13.3
Hallertau
1
Pellet
Boil
5 min(s)
4.5
3.4
Willamette
1
Pellet
Boil
5 min(s)
5
3.8
Cascade
2
Pellet
DryHop
7 day(s)
5.8
0.0

Yeast

Fermentis Safbrew T-58
75%

Other Stuff

Hot pepper
5
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash at 152F for 60 Minutes
2.
Sparge grains at 168F for 15 minutes
3.
Boil for 60 min. following hop schedule
4.
Cool, aerate and pitch yeast at 70F
5.
Ferment at 68F for 7 days
6.
Transfer to secondary adding hops and sanitized peppers
7.
Ferment at 68F for 14 days
8.
Transfer to keg, add CO2 and relief, then cold crash 3 days
9.
Add CO2 and Enjoy when ready

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Red Pepper Pils
Pre-Prohibition Porter
  • 5.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.049 OG
  • 1.012 FG
  • 37.8 IBU (brewgr) Bitterness
  • 0.78 BG:GU
  • 6.4° SRM Color
  • 65% Efficiency
  • 4.7% ABV Alcohol
  • 162 per 12oz Calories
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