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Thread: Carolina Reaper

  1. #1
    Join Date
    Jun 2011
    Location
    Richmond, VA.
    Posts
    440

    Carolina Reaper

    I wanted to ask how many peppers I should/could use in a 5 gallon keg of beer to give it a kick with out making people get a colectomy?

  2. #2
    Join Date
    Aug 2010
    Location
    Enterprise, Oregon
    Posts
    1,973
    If you know the heat rating in Scoville units, you can use that to compute how much dried pepper by weight would be enough: https://en.wikipedia.org/wiki/Scoville_scale

    As for fresh peppers, the spiciness will vary considerably from one pepper to the next, making it very difficult to predict the outcome.

    Having survived eating a Carolina Reaper raw, I would think that one pepper/bbl would be pushing most folks tolerance.
    Timm Turrentine

    Brewerywright,
    Terminal Gravity Brewing,
    Enterprise. Oregon.

  3. #3
    Join Date
    Oct 2013
    Location
    Stuart, FL
    Posts
    487
    While I totally agree with Timm, be fore-warned that the scoville ratings on peppers have been found to be wildly inaccurate in general. They are great as a guideline, but any given pepper is subject to great differences.

    I love peppers, but I would edge away from the Reapers in beer, myself. I have done Fresno and Hatch batches in past years with great success. In-fact, just harvested about 5 lbs of Hatch Extra-Hot from the home garden yesterday. I also tasted a great Poblano beer one-time. I do not find heat attractive in beer myself, but rather the complexity of flavor. Reapers, Scorpion, & Bhut Joloka just wipe out most flavor, IMHO. FWIW grew up with the ole Ghost Faced Killah brewed 20 mins away - never have been a big fan.

    For 5 gallons, Sack em in a Corney and just transfer the beer off when you achieve desired heat level. My fresno batches were 7bbl in a grundy and would increase in heat over the few weeks.

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