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Old 12-11-2011, 03:58 PM   #1
Tamarlane
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Default All-Grain - Rudeboy Jamaican Jerk Ale

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: n/a
Batch Size (Gallons): 5.5
Original Gravity: 1.047
Final Gravity: 1.01
IBU: 27
Boiling Time (Minutes): 60
Color: 13.7
Primary Fermentation (# of Days & Temp): 9 days
Additional Fermentation: Keg condition 21 days with 1.8 oz cane sugar
Tasting Notes: Balanced caramel, spice, bitterness and heat.

Rudeboy Jamaican Jerk Ale
American Amber Ale
Type: All Grain Date: 8/27/2011
Batch Size (fermenter): 5.50 gal Brewer: Wastelands Brewing Co.
Boil Size: 7.04 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 6.50 gal Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 5.10 gal Est Mash Efficiency 90.9 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0

Taste Notes: Malty, toasty, caramel malt backbone with just the right amount of sweetness to balance against the peppers and allspice. The heat from the peppers is a bit to light for my palate but probably just right for most others. The complex flavors of the allspice and the creaminess from the flaked barley make this a very satisfying fall/winter beer, nice alternative to pumpkin ales. Very unique brew.


Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.8 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.4 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 10.4 %
1.9 oz Pale Chocolate Malt (200.0 SRM) Grain 5 1.2 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4 5.2 %
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
0.50 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 6 13.6 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 8 13.5 IBUs
0.50 oz Allspice (Boil 5.0 mins) Spice 10 -
4.00 Items Scotch Bonnet Pepper (Boil 15.0 mins) Flavor 7 -
2.00 Items Cinnamon Stick (Boil 5.0 mins) Spice 9 -


Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.1 %
Actual Alcohol by Vol: 4.8 %
Bitterness: 27.0 IBUs
Calories: 155.0 kcal/12oz
Est Color: 13.7 SRM

Mash 60 minutes at 152'F. Primary at 60'F during first several days of fermentation. As fermentation slows, allow temperature to rise to 65'F. Once fermentation is complete keg with priming sugar and allow to condition at room temperature.

Scotch bonnet peppers are the Jamaican cousin of the habanero. They are just as spicy but have a much richer flavor, especially if allowed to ripen fully red. They can be hard to find so you can use habaneros as a substitute. I remove the stems and slice in half before adding to the boil (do no remove seeds). Spiciness was subdued and well balanced using four whole peppers, I imagine 6 would be a bit more assertive and 8 or more would dominate completely.

Sorry no pics but it pours a deep amber with a subtle red tint and a rocky white head.

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Old 05-04-2014, 10:42 PM   #2
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Thought I'd try this one out and be the first to say this is a great beer. Nice dark amber colour with a creamy head that hangs aroumd until the last sip. Smells like a pumpkin ale and has a really well balanced flavour. The hot peppers hit you in the finish and leave a slight sensation of spiciness behind. This is an interesting beer for sure and ill make it again in the fall. Thanks to OP for laying out a detailed recipe. It made creating a great beer easy without any geuss work. I entered a few bottles in a local homebrew competition and will post results when they become available.

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Old 05-04-2014, 10:44 PM   #3
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Forgot to include pic.

1399243500720.jpg  
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Old 05-06-2014, 12:06 AM   #4
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Thanks for the reply and let me know how the competition goes. Nice pic too. I brew this one every fall and actually have an even more detailed write-up focused on the spice/pepper prep on my blog

http://knowledgeandpraxis.wordpress....t-2-jerk-beer/

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Old 05-14-2014, 10:29 PM   #5
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This looks amazing. Going to brew this on Saturday! Question - have you tested the brew you describe in your blog, when you added the spices with rum in fermenter? Curious as to the results! Thanks for sharing!

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Old 05-14-2014, 10:43 PM   #6
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Quote:
Originally Posted by beltenebros View Post
This looks amazing. Going to brew this on Saturday! Question - have you tested the brew you describe in your blog, when you added the spices with rum in fermenter? Curious as to the results! Thanks for sharing!

Yes - I prefer to add the spices as described in my blog. I also prefer using the dried peppers to fresh because you can taste them much more in the finished product. But adding fresh peppers at the end of boil works fine too.

If using fresh peppers you can roast them a bit over a flame if you like


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Old 06-18-2014, 09:28 PM   #7
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I'm just enjoying my last pint of this brew now. I will be brewing it again this fall. Still waiting on scores from homebrew competition I entered back in april. I think ill use dried peppers next time after reading blog posted above. I used fresh peppers first time around and the flavour was there but I think it will be better with the dry peppers. This is a great beer hands down though, the lingering finish leaves you craving another sip. Full of flavour!

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