Jalepeno Cream Ale

Extract Recipe

Submitted By: TheLastAvenger (Shared)
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Brewer: FireBrothers Brewing
Batch Size: 5.40 galStyle: Cream Ale ( 6.1)
Boil Size: 6.43 galStyle Guide: AABC 2010
Color: 4.8 SRMEquipment: Ben Home - Extract
Bitterness: 39.5 IBUsBoil Time: 60 min
Est OG: 1.059 (14.4° P)
Est FG: 1.010 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 3.12 oz Corn, Flaked (1.3 SRM) Grain 1
1 lbs 3.12 oz Vienna Malt (3.5 SRM) Grain 2
9.56 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
5 lbs 15.60 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 4
14.34 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5
6.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 6
1.08 oz Cluster [7.0%] - Boil 60 min Hops 7
1.08 oz Liberty [4.3%] - Boil 25 min Hops 8
1.08 oz Liberty [4.3%] - Boil 15 min Hops 9
7.00 Jalepeno (Boil 15 min) Misc 10
1.00 Whirlfloc Tablet (Boil 5 min) Misc 11
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12
3.01 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 13

Taste Notes

After brewing and cooling, the beer had a nice warm bite to it, that was quite mellow at first but lingered. the lower temperatures should help bring out the flavor of the jalapeño. Used 5 roasted jalapeños and about 10oz of the vodka used with the peppers in the boil, plan on using 2-4 more in the 2nd if needed.

Notes

added the 3oz table sugar and 6oz lactose during secondary to keep fermentation going, as it seemed to stall at 1.022. Added two jalapeños, with remainder of extracted vodka. Should be tasty! Slit, rinse & roast Jalapenos 20-30 minutes at 350F, slice and soak in Vodka overnight. Add 4 Jalapenos at 15 mins. Add 2-3 more roasted jalapeno peppers to the secondary depending on how much pepper bite you prefer. Peppers vary from crop to crop so use 5-7 depending

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