Not my recipe, but a darn good one. Have you tried this? Made it, tasted it? What did you do differently? Please let me know what you thought!
6.5 lb wildflower honey
2 lb Briess 2-row malt
3 lb amber malt extract
½ lb 120L Crystal malt
¼ lb peppercorns (not cracked)
1 oz Cascade hops
1.5 oz Hallertau hops
4 oz fresh ginger, grated
1 lemon, zest and juice
Wyeast Forbidden Fruit yeast smackpack
Mash grains @155F 1 hour
Add extract, Cascade hops, peppercorns and bring to boil
@ 15 mins add 1 oz Hallertau
@ flameout add ½ oz Hallertau and honey (I think I only added 5 lbs here)
Cool and pitch yeast
@ 1 week rack and add tea made from ginger, lemon zest and juice of the one lemon and another pound of honey
Racked to secondary in 2 weeks, onto 2/3 c honey in 1/5 c water
12/19/2009 SG 1.02 3% Balling 5-6
Not much carbonation. Racked to bottles and keg with sugar water.
3/09/2010 Now it’s a gusher! Watch the carbonation sugar! FG 1.000. Racked for competition.
As it ages, the pepper character becomes stronger. I prefer it before then.