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Old 08-07-2009, 04:43 PM   #1
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Default All-Grain - Jalapeno Cream Ale

Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.011
IBU: IBU 42.6
Boiling Time (Minutes): 60
Color: 4 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 68F
Secondary Fermentation (# of Days & Temp): 10 days @ 68F
Tasting Notes: Very well balanced for pepper flavor without going over the top.

This is my most requested beer from friends and family. It's very well balanced, which I believe is the key to brewing a good pepper beer. I've tried it with different styles but the cream ale base has always been the very best and will remain so. It has done well in the few competitions it was entered. Don't change the pepper type..No fiery habaneros...no serranos. If you want to use anchos, brew another style.

7.00 lb Pale Malt (2 Row)
1.00 lb Corn, Flaked
1.00 lb Vienna Malt
0.50 lb Cara-Pils/Dextrine
1.00 oz Cluster [7.0%] (60 min)
1.00 oz Liberty Leaf [4.3%] (25 min)
1.00 oz Liberty Leaf [4.3%] (15 min)
1.00 items Whirlfloc Tablet (Boil 5.0 min)
7.00 items Jalapeno pepper (Boil 15.0 min) see notes
Wyeast 1056 or a neutral dry yeast

Mash 150F-152F for 60 minutes

Notes

Slit, rinse & roast Jalapenos 20-30 minutes at 350F, slice and soak in Vodka overnight. Add 4 Jalapenos at 15 mins. Use left over Vodka for the hottest Bloody Mary you've ever had!. Add 2-3 more roasted jalapeno peppers to the secondary depending on how much pepper bite you prefer. Peppers vary from crop to crop so use 5-7 depending

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Old 08-29-2009, 10:01 PM   #2
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I don't have access to any of the hops you have used are there any others you have used with good results in this beer?

Thanks
John

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Old 08-30-2009, 01:44 PM   #3
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The bittering hops are the least critical in the recipe. I've used Northern Brewer and they work well. You could sub Hallertau or Crystal for the flavor and aroma. I think Mt Hoods would work too.

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Old 08-31-2009, 07:40 PM   #4
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Thanks I can get northern brewer and ave hallertau, I'm going to brew this for the group brew day coming up.

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Old 08-31-2009, 08:37 PM   #5
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I don't think you'll be disappointed. My friends are aways buggin' me to brew more.

That was the first beer I entered in competition. I had only been brewing for about 2 months and it won a 2nd place ribbon. I used Nottingham dry yeast on the first one, but most any neutral yeast should do.

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Old 09-15-2009, 04:07 AM   #6
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I'm going to be brewing this on September 19. I'll keep you posted on the results

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Old 10-07-2009, 11:27 PM   #7
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I really want to brew a pepper beer and this recipe looks great. How does this beer go over for people that don't necessarily like spicy food. I love it but when I share, ie-fiance, how do you think it will go over for people with a weaker tongue?

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Old 10-08-2009, 03:01 AM   #8
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I haven't tried this yet. I was supposed to transfer this to secondary this week but got busy. I plan on adding peppers to half of it and then compare the two. I'll report back as soon as I try it

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Old 10-14-2009, 05:29 PM   #9
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Quote:
Originally Posted by PhilsBeard74 View Post
I really want to brew a pepper beer and this recipe looks great. How does this beer go over for people that don't necessarily like spicy food. I love it but when I share, ie-fiance, how do you think it will go over for people with a weaker tongue?
FWIW, I've never had anyone tell me they didn't like this beer (even women). In fact, women tend to request it as much as men do.

As for the pepper heat...that's why I say 5-7 jalapenos. They vary in heat from crop to crop. It's best to taste them first to test the heat factor.

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Old 10-14-2009, 05:41 PM   #10
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When do you remove the boiled pepper flesh? At flameout, or when you put it into a primary? I ask because I'd like to no-chill something like this.

AND aren't the IBU's high for a cream ale? Or do the peppers offset the sensation of bitterness?

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