Smoked Jalapeno Ale Mini-Mash

Partial Mash Recipe

Submitted By: Buergermeister (Shared)
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Brewer: Bruce Buerger Jr
Batch Size: 10.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 11.1 SRMEquipment: Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 29.5 IBUsBoil Time: 60 min
Est OG: 1.085 (20.5° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 8.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
15.00 gal Hygeia Springs, Big Bend, WI Water 1
5 lbs Smoked Malt (9.0 SRM) Grain 2
2 lbs Carapils (Briess) (1.5 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
1.50 oz Cascade [6.4%] - Boil 60 min Hops 5
1.00 oz Cascade [6.4%] - Boil 20 min Hops 6
18.00 Pepper, Jalapeno (Boil 20 min) Misc 7
18 lbs Pale Liquid Extract [Boil for 10 min] (6.5 SRM) Extract 8
1 pkgs American Ale (Wyeast Labs #1056) Yeast 9
1 pkgs American Ale (Wyeast Labs #1056) Yeast 10

Notes

Cut open the Jalapenos before adding them to the boil. Seeds should be included. Jalapenos should only be part of the boil and left out of the fermenter. Its recommended that carbonation volumes go no higher than 2.5 so not to over-enhance the pepper flavor and heat.