Jalapeno Cream Ale

All Grain Recipe

Submitted By: jdalledone (Shared)
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Batch Size: 5.50 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 7.10 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: A Kc Equipment
Bitterness: 35.6 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Corn, Flaked (1.3 SRM) Grain 2
1 lbs Vienna Malt (Briess) (3.5 SRM) Grain 3
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
1.00 oz Cluster [7.0%] - Boil 60 min Hops 5
0.50 oz Liberty [4.3%] - Boil 25 min Hops 6
0.50 Whirlfloc Tablet (Boil 15 min) Misc 7
0.50 oz Liberty [4.3%] - Boil 15 min Hops 8
7.00 Jalapeno (Boil 5 min) Misc 9
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10

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.

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