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- 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
- 4.5 / 5.019 ReviewsEven better the second time around!Pretty much stuck to the recipe this time, threw in 1 lb of clear Belgian candi sugar. OG 1.056. 14 days fermenting at 68 degrees. Transferred to secondary for 14 days. Bought another oz of the peppers, soaked 2 oz of the peppers in about 20 oz of vodka for 3 days, poured it all in. Had a 31 day secondary: 14 without peppers and 17 with. FG 1.008. Light bodied, hints of caramel, flavor of the peppers REALLY pops, Citra and Amarillo hops giving a tropical fruity kind of vibe and a very subtle spice on the swallow that creeps up on you until all you can say...is GOJIRA! Gonna rebrew this baddie up for a competition in August :-)June 22, 2017Purchased
11 months agoAdd on the heat, and add on the tasteThis is the best brew I've made out of the last 100 batches I've brewed. I took the advice of one of the reviewers and modified it. I added one large fresh Jalepeno pepper and two fresh Habanero peppers (they're small in comparison but potent), cleaned and without seeds into a mesh bag - into the boil three times: at 60 minutes, at 20 minutes and at 5 minutes. I added only the dried pepper that comes with the kit into secondary - one week before bottling. The result was a pleasant, modest heat but with a wonderful peppery flavor. My fellow brewers were blown away with the wonderful taste, with a slight afterburn that stays after you swallow. I wouldn't want to pound down six of these babies in a row, but one or two are very pleasant. A fabulous beer!!!March 10, 2017Best 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, 2016Was looking for more spice, but good hop characterI enjoyed brewing this beer. It turned out to be something different than expected, however. I was expecting a little more kick, but since I didn't break up the peppers in the secondary, they may not have provided their full flavor to the finished product. Good hoppy character, with virtually no pepper in the background. Note to others, it you want more bite, break up the peppers to expose the inside of the peppers to the beer during the secondary phase of fermentation. Carbonation was also a little light for my taste. A little more priming sugar seems to be in order. My numbers were exactly as advertised in the literature.August 18, 2016Meh...Based on the catalog description, I didn't expect to drink fire, but I had very high hopes that there would be some residual heat. Sadly there was none. My version came out as a lovely amber ale that cleaned up nicely with the US-05. There wasn't a trace of diacetyl or acetaldehyde. Tasting prior to carbonation was positive overall, but there wasn't any kick from the pepper. In fact, had I not added the peppers ,I'd probably be very pleased with the kit. I'll cut to the chase, after carbonation, I ended up with a slightly sweet amber that had no real pepper flavor. It was okay at first, but by day 4 I was sick of it. There wasn't any sort of kick to the beer. It tasted like I was drinking liquefied bell peppers.My notes, and it's just a suggestion, replace the ahi peppers, which do sound sexy from a marketing standpoint, but which don't deliver on heat at all, to 2 jalapenos. That would provide enough kick to balance the hops and the malt resulting in a beer that is refreshing ,but makes you sweat just a little to cool you down during the hot summer months.Just my 2 cents.June 4, 2015This is a great Beer!Love this beer. Brewed it for a party and everyone enjoyed it.April 30, 2015Great 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 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, 2015Great beer, needs more heatI agree with everyone else. This is a fantastic beer, but after 5 days in the secondary there just wasn't a lot of pepper flavor or heat. That said, I think this is my new base malt bill for all of my pale ales going forward. Head retention and mouthfeel were incredible, and the hop flavor and aroma really shone through, with great balance. Love it, brewing it again, bumping up the peppers (maybe 10 days in secondary?).February 12, 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, 2015
- Browse 1 question Browse 1 question and 1 answerHow 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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