Smoked Jalapeno Porter

All Grain Recipe

Submitted By: klenkeda (Shared)
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Brewer: Dan Klenke
Batch Size: 5.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 5.95 galStyle Guide: BJCP 2008
Color: 35.5 SRMEquipment: My Equipment
Bitterness: 44.0 IBUsBoil Time: 90 min
Est OG: 1.076 (18.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.025 SG (6.4° P)Fermentation: Ale, Single Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Smoked Malt (3.0 SRM) Grain 2
14.40 oz Chocolate Malt (450.0 SRM) Grain 3
4.00 oz Roasted Barley (300.0 SRM) Grain 4
0.75 oz Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 90 min Hops 5
9.00 Jalapeno Pepper (Boil 20 min) Misc 6
0.50 tsp Irish Moss (Boil 10 min) Misc 7
0.50 oz Hallertauer Hersbrucker [4.0%] - Boil 10 min Hops 8
1.0 pkgs Whitbread Ale (Wyeast Labs #1099) Yeast 9

Notes

Cut open Jalapeno before adding them to boil. Seeds included. Remove after boil. Carbonate no higher than 2.5 so not to over enhance the pepper flavor and heat.

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