BrewBlog: Smoked Jalapeno Ale
Specifics
General Information
Method: Extract

Great flavor without too much spice.  Goes good with chili or nachos.  For this batch I added some smoked malt (10%) of the grain bill and roasted the peppers.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
18.00 pounds LME - Pale 76.6% of grist
18.00 pounds Total Extract Weight 76.6% of grist
Reference
Malts and Grains
Non-Fermentables
24 Pepper, Jalapeno @ 20 minutes  
1 tablet Whirlfloc @ 20 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Cry Havoc
Manufacturer: White Labs
Product ID: WLP862
Type: Lager
Flocculation: Medium
Attenuation: 68%
Temperature Range: 68–74°F
Amount: 2000 ml
Equipment Profile

Brew Pot (19 Gal)

Batch Size: 10 gallons Boil Volume: 12 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: gallons
Efficiency: 75% Mash Tun Weight: pounds
Hop Utilization: 100% Mash Tun Volume: gallons
Loss: 1 gallons Mash Tun Specific Heat:
Notes:

A 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Water Profile

Hygeia Springs, Big Bend, WI

Calicum: 87 ppm
Bicarbonate: 362 ppm
Sulfate: 16 ppm
Chloride: 106 ppm
Sodium: 56 ppm
Magnesium: 41 ppm
PH: 7.5%
Notes:

A spring which flows from a source 2,200 feet below the earth’s surface near Big Bend, WI.  Click Here For Google Map

Procedure

Cut open the Jalapenos and add to boil with 20 minutes remaining, seeds included. Jalapenos should only be part of the boil and left out of the fermenter. It is recommended that carbonation volumes go no higher than 2.5 so not to over-enhance the pepper flavor and heat.

Fermentation
Primary: 7 days @ 68° F
Secondary: 7 days @ 68° F
Age: 28 days @ 64° F
Tasting Reviews
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