Long time lurker here. These forums have been extremely helpful to a new brewer (just started at the beginning of this year), so I figured I'd post up a new recipe I'd like to try and see what everyone thinks. Any critiques/ideas/hints/cheat-codes would be welcome! After a few successful ryes, smoked beers, and jalapeno-flavored beers, I figured I might take a whack at all three at once:
2 gallon batch (I know, I'm starting small until I can get some more equipment )
2-lbs American 2-row (39.0%)
1-lb smoked malt (19.5%)
1-lb American rye (19.5%)
1/2 lb Munich 10L (9.8%)
1/2 lb Carapils (9.8%)
2 oz Midnight Wheat (2.4%) [tossing this in strictly for color; wanted a reddish out of this)
.2 oz Pacific Jade@60 min
.2 oz Hallertau@15
2 small jalapenos, seeded and chopped@10
.2 oz Hallertau@1
Also going to split and try dry-hopping half the batch with some Saaz I have sitting around
Yeast: Thinking either T-58 or WLP565. Never used either but both supposedly have some peppery notes that might go well with the rye and jalapeno.
This is definitely the most ambitious recipe I've tried to put together and I worry that I might be trying to do too much with it, but that's the benefit of small batches: If it's terrible it's not like I'm out too many beers.
Also questioning the Munich10L a bit. It's also a leftover from a previous recipe so I thought I could add it in so the malt flavor won't get too overpowered by the rest of the ingredients, but I'm also considering leaving it out. Thoughts?