…Everything is fine. Sweet meet heat in this pineapple infused dragon pepper beer. That’s right, herbs and spices.
Generally speaking, a jalapeno pepper is 2500-5000 Scoville units, where as, the Thai dragon pepper is 50,000 to 100,000 Scoville units.
We grew this batch of dragon peppers in our backyard. Dried them in a dehumidifier, and then ground them into a spice.
Unfortunately, the heat dominates EVERYTHING we’ve put it in to date. Until now…
This 5 gallon batch came out sweet, but it has a nice heat on the backend.
We are planning to put it on tap at the 2023 Boot Brew Festival in Eunice, Louisiana.
Update: This beer placed 3rd place in the Spice, Herb, and Veg category at Lunar Rendezbrew 29. It scored a 39. It also scored a 39 at Larry’s Brew Fest in Louisianna.
Preboil: 1.035
Original Gravity: 1.042
Final Gravity:1.010
IBU: 45
SRM: 3.16
ABV: 4.1%
Fermentables: 9.5 lbs of Standard Two Row (1.8°L) 1 lbs of Flaked Maize (0.8°L) 8 Oz of Torrified Wheat (2°L) Boil (hops in pellet form): 1 oz Cascade (6.2AA) @ 60 .5 oz Cascade(6.2AA) @ 15 Yeast Nutrient and Whirflock Tablet @10 Late Additions: 1.5 tsp dragon pepper at 5 minutes. Two cubed fresh pineapples along with another 1.5 tsp of dragon pepper.Places the fruit and dragon pepper in a baggie, add 350 ml of vodka and turn vigorously until all fruit has been sanitized by the alcohol. Refrigerate for 24 hours. Add contents of entire baggie to secondary utilizing a mesh bag. Let this fruit dry hop for approximately 10 days.
Yeast: Omega Espe Kviek