Pepperjack

[DJ]

I love this beer, its currently my favourite...

Now how would I go about making an extract version of this?? I thinks its an APA plus a touch of Shiraz/grape juice as per the bottle....

The APA bit I can handle, but its the adding of Shiraz/grape juice that is hard to think about...

Anyone have an ideas????

[drsmurto]

You cant be serious.

This is yet another reason why winemakers should remain winemakers and brewers the same.

Tasted bland and lifeless.

Altho in fairness it is contract brewed on the other side of the country and then badged with their label.... so the winemaker cant have all that much input.

Only one winery makes a decent beer IMO and thats Knappstein. Visit the place and you will see the brewery next to the cellar door, you can even go in and have a look!

[Danis]

I've only had a small sample of peppejack ale, so take this with a grain of salt. But from talking with the brewers, they use grape concentrate, and it makes up about a third of the total fermentables. This would be a cool beer to have a go at - hope it goes well.

[DJ]

You cant be serious.

yes I am Mr McEnroe...

Didnt realise I should have tasted with your tastbuds...

[warra48]

Ooooooohhhhhh

Cat fight...........


WWwwrrrrrrooooooooooooooooooowwww.....


Settle boys, anything which takes anyones fancy, and which they are willing to drink and enjoy should be a good thing.
It would be a boring world if we were all straightjacketed into only brewing BJCP exact fitting recipes.

OK, lecture over, and I'm willing to cop the flack for it.

Please note this reply is fuelled by my second glass if hefeweizen. I know it's only just past midday, but I spent 3 hours in repainting our guest room this morning, my wife is on her way to Sydney to share deep and meaningful discussions and huggies with dear daughter after her return from Europe last Tuesday, and I played a crap round of golf yesterday. Having said all that, I'm enjoying the hefe.

Tomorrow is brewday. Here's what I plan to do:

2200.00 gm Wheat (4.0 EBC) Grain 44.90 %
2000.00 gm Premium Pilsner (5.9 EBC) Grain 40.82 %
500.00 gm Munich (15.0 EBC) Grain 10.20 %
200.00 gm Chocolate Wheat Malt (788.0 EBC) Grain 4.08 %
15.00 gm Hallertau [8.50 %] (60 min) Hops 15.1 IBU
1 Pkgs Munich (Danstar #German Wheat) Yeast-Wheat

21 litre batch. Protein rest at 52ºC, mash at 67ºC, mash out decoction.

[PaulSteele]

I thought the beer was okay, i know nothing about making wine, but i guess you could just ferment some Shiraz juice and add it to the beer in secondary?

I'd use a simple Pale Ale recipe to test the method out before going crazy trying to clone it.

or split a batch and try a few different methods.

[Kevnlis]

I must admit I thought the beer was pretty terrible as well. Had none of the character you expect from a good bottle of Shiraz (Pepperjack is a decent drop) and had no real beer character either. It was as Doc said, bland. But that is my opinion, if it tingles your taste buds have a go!

Why not just add Shiraz wine? I suggest you do so post fermentation, but I see no reason it would not work.

[Iron-Haggis]

You'd have to add it post fermentation, as the wine would contain preservatives.

I personally enjoyed the Pepperjack Ale. Wasn't the greatest beer and no it doesn't have the complexities of Pepperjack Shiraz or some Pale Ales, but I felt the flavours of both were very well balanced.

[DJ]

Have just found out that it contains 4% shiraz... so in a 21L batch you are talking about 800ml...

Might have to try this I think...

[Bizier]

Wasn't there a cardinal rule somewhere, possibly involving a grain and a grape...?

[Iron-Haggis]

I'd be tempted to do a smaller batch first, or possibly add shiraz to only some of the bottles. I mean you are looking at a pretty expensive brew, especially if you add Pepperjack to it. That is an extra $15-$20 on something that is a little experimental.