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Old 09-10-2013, 03:36 PM   #211
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Originally Posted by sloanfamilydsm

I did not remove the seeds. I sliced the jalapeños lengthwise into 1/4" strips and baked them seeds and all
Thanks got the help. I will give this one a try this weekend. Cheers!
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Old 10-26-2013, 05:53 AM   #212
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I've brewed this twice and the only change I really made was using one less jalapeno in the secondary the second time. The jalapenos I bought just had too much heat for three to be used. This brought it down to a nice, even burn, but still very drinkable for 1 or 2 glasses. I've also noted that it seems to stand up well to aging, the jalapeno flavor lasting and melding well into the overall beer.

Anyway, I've entered this into two competitions, scoring a 40 and a 43.5. The 43.5 won me a Best of Show award!

So, if you haven't given this one a try yet, do it!

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Old 10-26-2013, 05:54 AM   #213
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Actually, I did make one other change. I used White Labs 080 Creme Ale Blend instead of 1056. I can't say how much difference there is, but obviously it works!

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Old 10-29-2013, 09:27 PM   #214
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Tapped the keg last night...Wow!

I roasted 10 jalapenos on the grill. Added five of the peppers the last 15 minutes of the boil. Quartered the other five and put them in the freezer seeds and all. After two weeks in the primary I racked the beer then added all of the frozen peppers to the secondary. I did not soak in vodka. Racked to a keg after five days.

Excellent aroma. You can really smell the jalapeno. It has a nice roasted jalapeno flavor, not too green. I like the balance. The warmth/burn is perfect for me. Real nice gentle back-of-the-throat burn. I don't think I'll change a thing on the next batch.

Cheers!

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Old 11-09-2013, 04:20 PM   #215
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Hello from rainy Manchester in the UK!

Have had this thread book marked for months, can't remember where I first heard of "jalapeño cream ale" but this was the first hit when googling recipes, I love spicy food (my wife is Korean) and I love beer so no reason why the two shouldn't be combined. I have gone for jalapeños only, halved and grilled 7 last night, soaked in cheap supermarket vodka over night! Strike water is on now, for BIAB mash and boil.

Have upped the pale 2 row (British Maris Otter) and added some wheat, for a blonder beer, my hops are higher on the alphas and all from NZ, as I like a hoppy beer but have stopped short of going with Nelson as I think that will conflict with the chilli, however am calling this a "Spicy Kiwi"

Hoping this will perk us up in the cold, thanks to the OP for the base recipe and all those who have chipped in and adapted along the way, a very interesting read. Will post results when applicable!

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Old 11-09-2013, 04:27 PM   #216
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Must. Brew. This.

It has been decided....

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Old 11-23-2013, 05:58 AM   #217
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Best beer I made to date love this stuff.....skaol

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Old 11-29-2013, 12:37 AM   #218
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I have been looking to make this for some time. Tomorrow, the Friday after Thanksgiving, is the day. I have everything ready to start a 10 gallon batch in the morning. Different hops, but the same IBUs. For the corn, I ground up 2 lbs of whole corn and boiled it for 1 hour, looks good to go. I will also throw in 1/2 lb of rice hulls.

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Old 11-29-2013, 03:33 PM   #219
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Quote:
Originally Posted by jons_brew_shack View Post
Hello from rainy Manchester in the UK!

Have upped the pale 2 row (British Maris Otter) and added some wheat, for a blonder beer, my hops are higher on the alphas and all from NZ, as I like a hoppy beer but have stopped short of going with Nelson as I think that will conflict with the chilli, however am calling this a "Spicy Kiwi"

Hoping this will perk us up in the cold, thanks to the OP for the base recipe and all those who have chipped in and adapted along the way, a very interesting read. Will post results when applicable!

Attachment 159156
How'd it go? Good call on not going with the Nelson! That would have been "interesting." I'm curious how the use of the wheat came out.
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Old 11-29-2013, 03:34 PM   #220
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Quote:
Originally Posted by Bigcorona View Post
I have been looking to make this for some time. Tomorrow, the Friday after Thanksgiving, is the day. I have everything ready to start a 10 gallon batch in the morning. Different hops, but the same IBUs. For the corn, I ground up 2 lbs of whole corn and boiled it for 1 hour, looks good to go. I will also throw in 1/2 lb of rice hulls.
Good luck! I'll be curious to hear how the corn comes out. Now that I've made it twice, I'm tempted to go the same route and give the corn a light roast as well to add a little more depth. Not a full char, but enough to complement the roasted peppers.
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