Peppered Honey Wheat NHC 2004

John Jurgensen

Wheat Beer with Honey and Pepper

for 6.5 U.S. gal (24.6 L)

Ingredients

            9.0       lb (4.08 kg) German wheat malt

            5.0       lb (2.27 kg) Belgian Pils malt

            1.75     lb (0.79 kg) honey, in boil

            32        drops per bottle of pepper essence*

            1.5       oz (42 g) Tettnanger pellet hops, 4.4% alpha acid (55 min)

            0.5       oz (14 g) Tettnanger pellet hops, 4.4% alpha acid (15 min)

                        White Labs WLP 008 East Coast ale yeast

            1          cup corn sugar to carbonate

                        Irish moss to clarify

 Specifics

            •          Original specific gravity: 1.055

            •          Final specific gravity: 1.014

            •          Boiling time: 120 minutes

            •          Primary fermentation: 14 days at 70° F (21° C) in glass

            •          Secondary fermentation: 7 days at 70° F (21° C) in glass

Directions

Mash grains for 60 minutes at 154° F (68° C).

*Pepper essence: Dice 1 Anaheim pepper, soak in Everclear for several days. Dice 1 jalapeno pepper, add to Everclear mixture; soak for a week, then strain off peppers.

Judges’ Comments

“A good American wheat with some pepper and sweetness evident. However, could use a little more heat for my tastes.”

“Pepper needs to follow through; honey and wheat are just fine, but the pepper essence just isn’t evident enough.”