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Long peppers


Anyone used long peppers? I plan to use some in a Belgian Quad.


guess i don’t know what long peppers are :?

sounds interesting, i’ll wait for someone to try them. let me know how it turns out.

I will try tomorrow. Just 1g (0.035 oz) in a 5 gallon batch, but as I understand it they are very spicy. I let you know if I can taste it in about 6 weeks. :slight_smile:

This beer have been on bottle for some time now, but I suspect that it will get better and better with time. I have to save some of the bottles for at least a year.

This is the recipe:

Batch Size: 20,00 L
Boil Time: 70 min

Amount Item Type % or IBU
6,50 kg Pale Malt (2 Row) UK (3,0 SRM) Grain 72,10 %
0,50 kg Oats, Flaked (1,0 SRM) Grain 5,55 %
0,40 kg Wheat, Raw (1,7 SRM) Grain 4,44 %
0,30 kg Abbey Malt (23,0 SRM) Grain 3,33 %
0,25 kg Carabelge (17,8 SRM) Grain 2,77 %
0,20 kg Special B Malt (180,0 SRM) Grain 2,22 %
0,12 kg Caraaroma (130,0 SRM) Grain 1,28 %
15,00 gm Magnum [14,00 %] (60 min) (First Wort Hop) Hops 17,9 IBU
10,00 gm Columbus (Tomahawk) [14,00 %] (40 min) Hops 9,5 IBU
0,30 gm Protafloc (Boil 15,0 min) Misc
15,00 gm Bobek [5,25 %] (15 min) Hops 3,0 IBU
10,00 gm Coriander Seed (Boil 15,0 min) Misc
10,00 gm Orange Peel, Sweet (Boil 15,0 min) Misc
0,75 kg Palm Syrup (35,0 SRM) Sugar 8,32 %
15,00 gm Bobek [5,25 %] (5 min) Hops 1,4 IBU
10,00 gm Coriander Seed (Boil 5,0 min) Misc
10,00 gm Orange Peel, Sweet (Boil 5,0 min) Misc
1,00 gm Long Pepper (Boil 5,0 min) Misc
1 Pkgs Belgian Stout (Wyeast Labs #1581) Yeast-Ale

Beer Profile
Measured Original Gravity: 1,093 SG
Measured Final Gravity: 1,018 SG
Actual Alcohol by Vol: 9,84 %
Bitterness: 31,9 IBU
Est Color: 20,5 SRM

Mash Profile
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 18,03 L of water at 72,4 C 65,0 C

The beer is carbonated but does not get much head, leave some lace. The beer very cloudy, but I think it will become more clear when it is aged. The smell is very different from any other beer I had.It is somewhat herbal, I think I get the long pepper.

The taste is quite dry for a beer with this high ABV. It is in fact very light and easy to drink, I do not think I would guess that it was more then 6%. The taste is however very different from any other beer I had. I do not get much hop bitterness, but it is a bit bitter, and I guess that comes from the long pepper and maybe also the orange peel and coriander. I’m not sure that the palm syrup contribute to more then the high ABV and the low FG. The long pepper also give the beer some spice without being overpowering, 1 gram in a gallon does not seem like much, but I would not recommending using much more than that. Long peppers are stronger then normal black pepper and I also believe that they also contribute to the herbal taste and smell.

The biggest problem I have with the beer is that it is not malt enough. I would like it to be more like a Belgian quad, while it become more like a barley wine.

It is a strange and interesting beer and I think that both long pepper and palm syrup can be used in beer. Palm syrup ferment well and does not leave much sugars. Long peppers will give your beer some character and you should probably not use to much of it, but it is in no way unpleasant.

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