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Old 01-22-2006, 03:14 AM   #1
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Default Jalapeno Amber Lager

I made a JAL last week. I used 10 oz of jalapeno peppers (sliced and de-seeded).

I sampled the brew after recording the gravity while racking to the secondary.

While the beer tasted good there was no heat and the pepper tasted "green", like a bell pepper tastes. I don't like bell peppers.

Quick thinking lead me to slice up a medium/large pepper (the ENTIRE pepper) and boil it for 5 mins in 1.5 C water. WORD OF WARNING: DO NOT INHALE THE STEAM COMING FROM THE PAN!!! Man, that hurts the nostrils! Must have looked the way a dog reacts when you blow up his nose...snorting and shaking my head...

I ended up with 1.25 C of jalapeno pepper tea. (The tea was a pale green like the smilie color ). I took a small amount, less than 1/2 tsp of "tea" and tasted it. Man, HOT!! Muy caliente!! And NO green flavor. Great!

Anywho, I added it to my secondary while racking.

I'll keep you informed of the progress/results.

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Old 01-22-2006, 03:18 AM   #2
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Hmm.. I would love to serve up a plate of ultra hot wings, then when your friends are gasping for a cold beer to wash down the heat.... heh heh, you serve them some Jalapeno beer.

But then, I'm a meeeean, cruel bastard!

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Old 01-22-2006, 05:42 AM   #3
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Party On, Dude!

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Old 01-22-2006, 07:56 AM   #4
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It was the seeding that cut the heat. I did a chili IPA with red jalapenos. I put the first pepper in a 32oz bail top with the seeds. Then, I realized I was supposed to clean out the seeds, so I did 6 more bottles without seeds. These had a pleasant pepper taste, but no heat (They tasted more like a nice anahiem than a bell pepper). That first 32oz....it was really, really hot. It burned. It burned hard. It was wonderful, but I am a hot food freak.

P.S., I want to know about how the tea worked.

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Old 01-22-2006, 02:02 PM   #5
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Will keep you informed....

I have to go to El Paso next weekend. I'll be gone for 3 weeks, but since I am already in western TX I thought about taking another 10 days off and take my wife to Cali (she's never been). Go through (Vegas, maybe) Joshua Tree, LA a bit then drive up the coast to Monterrey (been there 3 times), maybe SF then Yosewmite.

That's one reason why I've done all these lagers, plus the garage is cold...(winter in the midwest - who would have thought the garage would get cold?)

I have a Czech Budvar (Billvar) on a primarry, another in a carboy (soon to be racked) and the Mexican Lager in a carboy all in the garage.

I also have a Peach Mead bottled, a Traditional Mead in a carboy, and 2 - 1 gal jugs of mead. One is flavored with Anise and another w/2 oz Raspberry (I tried the extract on this one). I want to do another Barkshack Ginger Mead before leaving. I would sure hate to leave it in a plastic primary for 5 weeks.

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Old 01-22-2006, 04:41 PM   #6
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Something to notice about eating peppers:

It's the meat that burns on the way in, it's the seeds that burn on the way out.

Lots of heat in them little seeds.

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Old 01-22-2006, 04:44 PM   #7
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I wonder about the tea then...

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Old 01-22-2006, 04:50 PM   #8
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Good observations Bill--everyone else too. My Mexican Blackbird is along the same lines--no heat but strong pepper flavor. I roasted the peppers and deseeded chopped them. Next time I will keep some seeds in as well as some of the meat. I like my beer now--but it needs some heat.

Thanks for the updates!

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Old 01-22-2006, 05:51 PM   #9
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one thing to keep in mind: while it's typically thought that the seeds contain all the heat in a pepper, it's really the veins that contain the majority of the heat. while i've never brewed a pepper beer for personal reasons (i've never had one i liked), i'm a freak for cooking interior mexican and southwestern foods. one thing i've found with cooking is that if i want a real clean heat, with not much pepper flavor i use habanero peppers. jalapenos to me taste very green (as you mentioned) and don't pack a lot of heat. i find that a little habanero can go a long way towards producing a mean heat with little else in terms of flavor. other peppers like the pequin can produce similar results.

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Old 01-22-2006, 06:08 PM   #10
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Thanks for the pepper advice, but I was finding it hard to find the jalapeno's let alone habanero's.

A long, long time ago I made a pepper beer and placed a pepper in each bottle. WOWWSEE! It was so hot that I was never able to finsh drinking 1 - 12 oz bottle by myself.

I know it's a little off season for the peppers, but "tis lagering season"!

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