Jalapeno Hopper

All Grain Recipe

Submitted By: Firetech (Shared)
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Brewer: George
Batch Size: 5.50 galStyle: Cream Ale ( 6A)
Boil Size: 7.39 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: 01 Garage 5
Bitterness: 74.7 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: 01 Light Body 148f - Fly Sparge
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.50 gal Yellow Dry (Bru'n Water) Water 1
2.83 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
1.45 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 4
0.64 g Calcium Chloride (Mash 60 min) Misc 5
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6
2 lbs Barley, Flaked (Briess) (1.7 SRM) Grain 7
1 lbs Carapils (Briess) (1.5 SRM) Grain 8
1.00 oz Summit [17.0%] - Boil 60 min Hops 9
1.00 oz Cluster [7.0%] - Boil 30 min Hops 10
1.00 Whirlfloc Tablet (Boil 10 min) Misc 11
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 12
2.00 oz Cluster [7.0%] - Boil 0 min Hops 13
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 14
1.00 lbs Lime (Secondary 0 min) Misc 15

Notes

Slit, rinse Jalapenos then roast for 20-30 minutes at 350 degrees. Soak in Vodka overnight to sterilize. Retain Vodka for Spicy Bloody Mary's!!! Add 4 Jalapenos at 15 min. Add 2-3 more to secondary depending on how hot you want it. 1lb Limes, zested & juiced in secondary.

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