El Pintalabios Rojo Picante
All Grain Recipe
Submitted By: bjcooper1 (Shared)
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Brewer: Brian | |
Batch Size: 5.00 gal | Style: Spice, Herb or Vegetable Beer (30A) |
Boil Size: 7.45 gal | Style Guide: BJCP 2015 |
Color: 18.5 SRM | Equipment: Furrballs Brewing |
Bitterness: 45.4 IBUs | Boil Time: 60 min |
Est OG: 1.064 (15.7° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
11.07 gal |
Build for Brown Full |
Water |
1 |
4.88 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
4.81 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
2.91 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
1.69 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
0.21 g |
Salt (Mash 60 min) |
Misc |
6 |
11 lbs |
Pale Malt, 2-Row (Rahr) (1.8 SRM) |
Grain |
7 |
1 lbs 8.00 oz |
Carared (Weyermann) (24.0 SRM) |
Grain |
8 |
8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
9 |
8.00 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
10 |
1.00 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
11 |
1.50 oz |
Jalapeno (Boil 60 min) |
Misc |
12 |
0.50 oz |
Amarillo Gold [8.5%] - Boil 20 min |
Hops |
13 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
14 |
0.50 oz |
Amarillo Gold [8.5%] - Boil 0 min |
Hops |
15 |
1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
16 |
1.50 oz |
Jalapeno (Primary 7 days) |
Misc |
17 |
Taste Notes
Used all Jalepenos. Nice spice in the back of your throat. Beer is named for our old chihuahua....and old dogs sometimes have this problem....Notes
(From a forum on making pepper beers/sizing to batch. This works) This is the base beer. I added hot peppers from my garden as follows:
As close as you can get to one oz. each of jalepeno, super chili, and serano(green chili). Halve each pepper. Put one set of the halves(seeds and all) into the boil for the full 60 minutes. Lay the other set of halves(seeds and all) on a cookie sheet and roast in your oven, then add to the primary with the wort and yeast.
Seal it up for three weeks, keeping the temperature below 64 degrees for at least the first week. Bottle with 5 oz. priming sugar.
Feel free to sub peppers as you like. The recipe I was attempting to clone used jalepeno, serano, and habenero. I wanted to use what I grow. This mix of peppers seems about perfect to me. For a split second it's a slightly fruity, clean tasting beer. Then, the pepper taste kicks in followed by an inferno in your mouth and throat! It's no session beer, due to the heat, but should be great with all of the meat, cheese, and cracker trays during the upcoming holiday season.This Recipe Has Not Been Rated