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Thread: Carolina Reaper

  1. #1
    Join Date
    Jun 2011
    Richmond, VA.

    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
    Enterprise, Oregon
    If you know the heat rating in Scoville units, you can use that to compute how much dried pepper by weight would be enough:

    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

    Terminal Gravity Brewing,
    Enterprise. Oregon.

  3. #3
    Join Date
    Oct 2013
    Stuart, FL
    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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