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Old 10-14-2009, 06:50 PM   #11
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Originally Posted by nutty_gnome View Post
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?
Yes, the IBU's are a little high for cream ale, but it seems to work well. I'm sure the peppers have something to do with that.

I don't see a problem with no-chill. I would just leave the peppers in while it's chilling. I would not add those to the primary, but I would add a few to the secondary.

Now if you don't use a secondary, you could add the additional peppers to the primary as long as fermentation is done.
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Old 12-05-2009, 09:37 PM   #12
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This beer turned out very good. I can see brewing this again in two ways. As a jalapeno cream ale I'd add more peppers I was expecting more heat from it. I will also brew it as a cream ale and dial back all three hop additions by about 25%

Recipe is definitely a winner a great base line for experimentation!

Thanks
John

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Old 02-08-2010, 01:31 AM   #13
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what does the whilfloc do for the beer? I have never used it before

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Old 02-08-2010, 05:51 PM   #14
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Whirlfloc comes in tablet form and is basically just a souped up version of Irish Moss. They both help clarity in beer. I use whirlfloc but Irish Moss will do also...

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Old 03-09-2010, 12:10 AM   #15
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I just finished the starter for this and will be brewing this on Wednesday as my very first all grain batch. I took the day off from work....I hope it'll be worth it. From the reviews; I will not be disapointed I'm sure.

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Old 03-11-2010, 11:03 AM   #16
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Brerwed and bubbling away in the fermenter. I missed my strike temp so I had to add additional hot water to the mash. Other than that snaffuu everything went well. The brewing program I use gave me a Brew House Efficiency of 70% but right below that on the excel screen it gave me an Actual Mash Efficiency of 81%. Can anyone, please, tell me the difference between the two?

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Old 03-11-2010, 11:13 AM   #17
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I made a Serrano Blonde and it was quite spicy. I am thinking next time I will go for a Jalapeno.

My Serrano Blonde was 1 Serrano pepper (roasted, chopped, then frozen for 24 hours) in a one gallon secondary for the trial batch. Base recipe was BM's Centennial Blonde.

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Old 03-11-2010, 05:29 PM   #18
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I upped the jalapeno amount in the recipe since the two I was brewing it for requested it "hotter". 7 in the boil and I'll add 6 to the secondary..... I hope it's drinkable

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Old 03-25-2010, 10:52 PM   #19
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I racked to secondary yesterday. SG was 1.004 giving me an abv of 6.1%. It's a little high for the style but I'm not complaining. I tasted it and there is just a slight warmness at the back of the throat. I'm concerned about the additional 6 peppers added to it but the guy I brewed it for said make it hotter. So.....hotter it will be. I'll taste it again in another 30 minutes or so and again everyday until it's just too damn hot. Then I'll pull the peppers.

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Old 03-26-2010, 12:53 AM   #20
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The peppers are definately warming this brew up. Lasting warmth at the back of the throat. I really don't think that the peppers will stay the full 10 days till I keg. 3-4 days may be the hottest I can handle... We'll see.

Anyone else tried this recipe?

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