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Old 04-04-2012, 07:59 PM   #1
MarkIafrate
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Default Jalapeno Pale Ale Recipe Advice

Hey All,

This will be my third go at a Jalapeno Ale. The first is bottled, the second in primary and I want this third one to be brewed this week. This is my first attempt at my own recipe the others were tweaks made to a kit.

Since I'm a beginner with a beginner's setup I'll be sticking to extract. Here is my ingredient list.


6 lbs Light DME
1 lbs Specialty Grains - Crystal 20L
1 lbs Specialty Grains - Crystal 40L
1 Whirfloc Tablet
1.5 oz. Chinook pellot hops (Bittering)
1.0 oz. Cascade whole leaf hops (Aroma)
1.0 oz. Centennial whole leaf hops (Aroma)
0.5 oz. Centennial whole leaf hops (Aroma)
0.5 oz. Cascade whole leaf hops (Aroma)
0.5 lbs Jalapeno peppers (with seeds, vein)

And the directions:

Heat 2.5 gallons of water to 160 degrees
Add muslin bag of specialty malts to the water, hold temperature for 30 minutes.
Remove muslin bag
Take off heat
Dissolve 6 lbs of LDME in the water
Bring to a boil (60 Minute Boil)
Add 1.5 oz Centennial bittering pellot hops (60 minutes)
Add 1.0 oz. Cascade whole leaf hops (45 minutes)
Add 1.0 oz. Centennial whole leaf hops (30 minutes)
Add 0.5 oz. Centennial whole leaf hops (15 minutes)
Add 1 whirfloc tablet
Add 0.5 oz. Cascade whole leaf hops (5 minutes)
Add 0.5 pounds of Jalapeno peppers with seeds and veins (5 minutes)
Remove hop bags
Cool to 75 degrees
Top off to five gallons
Aerate
Pitch Yeast
Primary


I want something slightly bitter with a good floral/citrus aroma. Not too hoppy but enough to please hop-heads. Thoughts? Comments? Anything glaring I should rethink?

Thanks!
Mark

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Old 04-04-2012, 08:13 PM   #2
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This sounds very interesting to me. What will the jalapeño do? Will you get a slight spice off it? I want to know how this turns out!

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Old 04-04-2012, 08:14 PM   #3
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I would wait and put the jalapenos in at secondary. The acids in the jalapenos can mess with the yeast. Best to wait until the yeast have done their job first. So add them to secondary, and then transfer the beer on top of them, and wait for at least a week, then bottle. Also just cut in half and put in. Any more then that is unnecessary.

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Old 04-04-2012, 08:24 PM   #4
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I agree with Shane, put them in the 2ndary. I make what I think is a pretty solid jalapeno ipa and I have brewed with the peppers in the boil and then again with them aging in the secondary and by far the better batch was when the beer was aged on them for 2 weeks. If you add them to the boil I lost a lot of the heat and the taste. When they were in the secondary I got a very mild heat and a nice pepper skin taste to compliment that hops.

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Old 04-04-2012, 08:28 PM   #5
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Jalapeno IPA? Sounds good... Do you by chance have the recipe? or send it to me? I would appreciate it.

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Old 04-04-2012, 08:40 PM   #6
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Quote:
Originally Posted by Shaneoco1981 View Post
Jalapeno IPA? Sounds good... Do you by chance have the recipe? or send it to me? I would appreciate it.
I'll second that. Love the jalapeno taste.
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Old 04-04-2012, 08:48 PM   #7
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I am really interested in the jalapeño addition. It sounds really unique and tasty :-D

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Old 04-04-2012, 11:37 PM   #8
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I just tasted the Jalapeno ale I brewed with the girlfriend a while back, not bad at all. I think this will be a nice experiment. With that one I boiled, with this one I think I'll add to secondary.

@Wedge421, do you think I should move to secondary soon as fermentation is done and let sit for a week or two or should I move after a week and then wait until fermentation is done? Thanks!

Mark

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Old 04-05-2012, 12:23 AM   #9
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I would wait for 2 weeks, then transfer to secondary for a week to 10 days and then bottle.

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Old 04-05-2012, 12:41 AM   #10
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I would certainly cut the crystal in half. You will end up with a lot of unfermentables with 2 pounds, I might even go less than one pound depending on the make up of the extract. Also, another option for the jalapenos is to make a simple syrup solution and infuse it with chopped up jalapenos, then strain with a sanitized strainer and add at the end of fermentation. I find that the heat and flavor infuses very well into a near boiling sugar solution, perhaps better than into a 68F wort. I haven't used this for beer but have tried it for mixed drinks several times. You also take out the possibility of infection with this method. Fruit/vegetable skins often carry wild yeast and bacteria.

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