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Old 06-19-2014, 04:35 PM   #1
cmcdonal2001
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Default Jalapeno rye

Hi all!

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:

All-grain
65% efficiency
2 gallon batch (I know, I'm starting small until I can get some more equipment )

OG: 1.060
FG: 1.017
ABV: 5.72%
IBU: 29.12
SRM: 19.81

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?

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Old 06-19-2014, 04:59 PM   #2
masscarriers
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Just a few thoughts about your recipe, I've read somewhere else that Midnight Wheat in small quantities confer a rather brownish/yellowish color although I never tried myself, if you're looking for a more reddish color you might want to use some black or roasted malt instead.

Is your smoked malt from Briess also or from Weyermann?

Interesting yet very complex recipe, give us some feedback when you can!

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Old 06-19-2014, 05:10 PM   #3
Howhownow
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Red wheat or Carared are also good options for a red color.

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Old 06-19-2014, 05:12 PM   #4
cmcdonal2001
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The smoked malt is Breiss, I believe.

I'll look into the roasted malt; I just used the midnight wheat because it was yet another leftover from a previous recipe. I was poking around and I guess roasted barley can give some red without affecting flavor too much, so I might go that route. Thanks for the input!

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Old 06-21-2014, 02:11 AM   #5
cmcdonal2001
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Alright, I'm brewing this tomorrow. Cutting out the Munich 10L AND the carapils. I might add them back in for later brews, but I really want the rye, smoke (which is actually Weyermann), and jalapeno flavors to shine so I can see how well they play together. Also going to try getting the red color without affecting the flavor much by adding a bit of chocolate malt during the last 10 minutes of the mash.

I let you all know how it turns out in a month or so!

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