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Old 06-05-2011, 07:41 PM   #1
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Default Help - Jalapeņo Blonde Ale, Mr Beer

A week or so ago I went to a local brewery and a friend bought me a jalapeño lager. I didn't think I was going to enjoy it as much as I did, but like any good spicy food I wanted more.

I have a Mr Beer classic American blonde ale kit with booster and I was wondering when I should add the peppers? From reading other recipes I have decided on 3 jals and 3 habaneros, I think they should pack enough heat to be able to remove the seeds. But I definately want to taste AND feel the peppers.

Any thoughts or reccomendations?

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Old 06-05-2011, 07:50 PM   #2
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Would it be better to dice them up and add to the boil, or primary, or sliced into the bottles?

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Old 06-05-2011, 08:58 PM   #3
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I used 4 Serrano peppers in 5 gallons of IPA and got great pepper flavor. Just quartered them and put in primary for a week, seeds and all. Didn't get much heat from them. For more heat, I would put them in the boil for a bit. Capsaicin, which produces the heat, is an oil (or acts a lot like an oil) and would be better incorporated into the beer during the boil I would expect.

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Old 06-13-2011, 02:14 AM   #4
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Well, I brewed the ale without the peppers, so I plan on putting them into the bottles. I am thinking 1/8th of a jal and 1/8th of something hotter depending on what I can find locally. I plan on removing seeds/stem, which is why I am using what might seem like a lot of pepper.

How does this sound?

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Old 06-13-2011, 02:22 AM   #5
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I will use serrano and jalapeño most likely, since those are two I know I can find locally

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Old 06-14-2011, 12:46 AM   #6
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?

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Old 06-14-2011, 01:48 AM   #7
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I made a blonde pepper beer with a blonde recipe and it took 2nd in its catagory in the HBT east cost competition. The one thing that I noted when it went to the national is that it got hotter as it aged. I used 4 sarano peppers in the secondary. I got dinged for how hot it was when it went to nationals. I've got one left and I,m sure its even hotter now.

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Old 06-21-2011, 09:25 PM   #8
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Okay! I just grabbed 3 serrano peppers, (one extra just in case). I plan on taking about a cup and a half of water and boiling 2 of the peppers thinly sliced for a few minutes.

(This is a 2 gallon mr. Beer batch so I'm using less than you did for your 5 gal)

I will add a few tablespoons of the pepper tea to each bottle along with one of the slices (for looks) at bottling time. I might add more to some and less to others so I can find the "perfect" bottle for myself.

I will probably post bottling results, I will definitely post in a few weeks about my final results!

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Old 06-26-2011, 10:28 PM   #9
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A buddy of mine who was in town for the weekend and brewing with me convinced me to pop open one of the pepper beers. It was AWESOME!

I'm so happy it turned out, can't wait to see how it conditions! (If it makes it past this week)

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Old 06-28-2011, 02:13 AM   #10
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I found that it gets hotter as it ages. Good thing it turned out. I am fermenting a gluten free beer that a friend wants me to add the peppers to. GF beer needs time to age so it should be pretty hot when I crack one open.

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