- Product Details
- Up from the depths, Thirty stories high,
Breathing fire, His head in the sky!
OK, so it won’t make you breathe fire, but it does have a hint of warming heat compliments of South American Aji Amarillo peppers. These orange colored, moderately spicy peppers from Peru possess a surprising fruity flavor - not peppery or vegetal, but instead, reminiscent of yellow and orange tropical fruits like mango, pineapple, or ground-cherries. Amarillo and Citra hops deliver tropical fruit and bright citrus notes that pair remarkably well with the peppers, as the complementary flavors create a bold taste sensation that is powerfully fruity without being sweet. The distinct bitterness provides balance without being coarse or assertive and the light, clean malt lets the hops and peppers shine through. The finish is dry and crisp with a hint of spiciness from the peppers that lingers on the palate, gently warming, and inviting the next sip.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Gojira Peppered Pale Ale Recipe Kit Brewing Instructions Regional Style USA Original Gravity 1050 Total Time to Make 6 weeks
- 4.4 / 5.017 ReviewsBest brew I've made...hands down!This was my third extract kit. Wanted a big beer. Added 3 lbs of LME and 1 lb of DME, added more grains and hops. Purchased an additional oz of aji peppers, sliced and froze. Fermented 2 oz. of peppers in secondary for 8 days. Has a very tropical vibe from the Amarillo and Citra hops. Fantastic blend of malt, hops and the subtle, unique taste of the pepper. And as many have mentioned, it's after you swallow, that you get the spice from the pepper. GOJIRA is absolutely fantastic and will definitely brewing this bad boy again!October 13, 2016This is a great Beer!Love this beer. Brewed it for a party and everyone enjoyed it.April 30, 2015great beerGet this kit and don't look back. If you are looking for a bit more spice sub japalenos. I added 6 total japalenos from the garden and it was perfect; not too hot, but the kick I wanted. I added two sliced, unseeded peppers at 60 min, two more at flame out and a final two added in secondary. The heat mellowed a bit as the beer aged, but that keg was a hit amoungst friends and didn't last long.January 24, 2015The Consensus Is: Best Beer I've Brewed To Date.Gojira was my 9th batch that I've brewed since starting around 1 year ago. I was in the dark on how this was going to taste based on how many different types of beer I've made so far. I've made 3 wheats, 4 ipa's, 1 stout, and this pale ale. The directions were very simple, and this was my 2nd (5gallon) batch. All previous batches were 1 gallon batches.This actually does not have a pepper taste at all. Not disappointing because it actually ended up tasting so good. I think that if I would have sliced the peppers that were provided I may have gotten a stronger flavor, but I added them to the secondary whole. I left them in for almost 6 full days. While bottling 4 of the five gallons I place the last gallon in another secondary and added dried chipotle peppers for one additional week. Wow, that turned out good as well.I will either make this again, or I am going to try and take similar ingredients and tweak it a bit. This beer, to me, is good enough to drink every day. Dortmunder Lager's are some of my favorite styles of beer and this tastes like my favorite from Great Lakes Brewery in Cleveland.August 11, 2014Nice under lying heat to a cool beer!It leaves a very nice mild heat aftertaste. I used krausening to ferment this beer and it has good head.August 10, 2014Great Aroma, Great tasteJust took a sip after 2 weeks of conditioning and WOW! The fruity aroma is great and the taste is PERFECT! Not much heat but as other reviewers stated, add different peppers if you want something stronger. One of my favoritesMarch 2, 2015Great taste for an out of the ordinary beerMy bew has been conditioning in the bottle for a little more than an month. Tried one 1 week after bottling, it was great but flavors needed to meld longer. A month after, the flavor is great, but the carbonation is low. I think reasons for this could be becasue this is the first brew that I put in a secondary fermentor and could have lost some of the yeast transfering it. I was worried that having the peppers in for 5 days would really make it spicy, but after trying it, I wish that I would have put it in longer. I like that it has the true flavor of the peppers, with out leaving your mouth on fire. It would be great to double up on the peppers to really get the flavor. I would brew this again, maybe with a darker beer.October 9, 2014Delicious BrewMy son bought this kit for me to brew, and I was frankly unsure how it would turn out. It was one of the best I have made so far. It had a rich malt flavor with fruity notes and just a touch of heat at the end. I would definitely make this one again!August 10, 2014Good heat, good pale aleThis was my second attempt at a peppered beer, the first being a jalapeno wheat recipe I made up myself. That one had jalapeno aroma and flavor, but not much heat. Gojira turned out much better. You get some distinct tropical aroma from the Citra and a good kick of heat toward the end....not enough to burn your mouth, but enough to let you know it's there. Per Northern Brewer's recommendation, I diced up the provided peppers and froze them in a ziploc bag for a couple of days to sanitize and then put them in a sanitized hop bag and added them to the secondary for a full week just before bottling. It worked great; added just enough heat without getting the pepper seeds and chunks of material into the beer.September 4, 2014Great BrewWOW what a great brew. A little hops out front, complex and wait for it.. the pepper will be there in between sips of this great beer. I cut the peppers open lengthwise before placing in secondaryFebruary 20, 2015
- Browse 1 question Browse 1 question and 2 answersHow do I add the peppers to the secondary? Do I need to soak the peppers in vodka first and should I use a hop bag or muslin grain bag in the secondary? Any help would be appreciated.BEST ANSWER: There's a multitude of different ways that you can add these. A quick soak in a solution like potassium metabisulfite is a good way to go, but you can always go a step further and soak them in vodka for a couple days and add the whole mixture. Bear in mind that soaking them in vodka will extract just a bit more of the flavor from the peppers.
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