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Old 05-07-2008, 11:53 AM   #31
May 2008
Posts: 1

You used habaneros?

Originally Posted by cheezydemon View Post
I brewed an awesome pepper beer last year.

I recommend light bittering with bullion hops and no aroma in a pale ale or lager.

I roasted my peppers and tossed them into the secondary, effectively "dry habing".

The heat is so soluble in the beer it isn't funny.

6 habs in 5 gallons resulted in fire water.

It tastes great but most people can't take the heat.

Adjust accordingly!

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Old 08-04-2009, 02:49 AM   #32
Aug 2009
Ogden, Utah
Posts: 15
Liked 1 Times on 1 Posts

I have had good luck with making jalapeno beers!

Both times I used a recipe for a hoppy pale ale with a fruity aroma. Columbus and cascade as an aroma/dry hop seemed to complement the pepperfied beer very well.

The first time around I chopped a few jalapenos finely then put them in enough vodka to cover them. I waited about 5 days, then strained off the green juice and put it in the secondary and starting pouring pints not long after. It was good with a strong green pepper kinda flavor and a little heat.

The second time we quartered about 5 jalapenos, put them on a piece of foil and put them in the barbeque grill for about 4 minutes with it pretty hot inside. This seemed to make the peppers soften up and start sweating out their peppery goodness. Then we threw them straight in a strainer bag and into the secondary (serving keg). It's been about 24 hours and the beer tastes like magic!

We also did the same with two habaneros in a separate 5 gallon batch and it is hot and delicious! Now I just gotta drink my way through 10 gallons of spicy beer....

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Old 08-04-2009, 06:56 PM   #33
Apr 2009
Walk About Creek
Posts: 222
Liked 6 Times on 4 Posts

Jalapeno Cream Ale

Brew Type: All Grain Date: 12/19/2004
Style: Spice, Herb, or Vegetable Beers
Batch Size: 5.50 gal
Boil Volume: 7.39 gal Boil Time: 60 min

Ingredients Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2 SRM) Grain 73.7 %
1.00 lb Corn, Flaked (1 SRM) Grain 10.5 %
1.00 lb Vienna Malt (4 SRM) Grain 10.5 %
0.50 lb Cara-Pils/Dextrine (2 SRM) Grain 5.3 %
1.00 oz Cluster [7.0%] (60 min) Hops 24.6 IBU
1.00 oz Liberty Leaf [4.3%] (25 min) Hops 10.5 IBU
1.00 oz Liberty Leaf [4.3%] (15 min) Hops 7.5 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
7.00 items Jalapeno pepper (Boil 15.0 min) Misc
American Ale II (Wyeast Labs #1272) Yeast-Ale

Slit, rinse & roast Jalapenos 20-30 minutes at 350F, slice and soak in Vodka overnight. Add 2 Jalapenos at 15 mins. Add two more at high kraeusen, Add 2-3 more roasted peppers to the secondary depending on how much pepper bite you prefer. Peppers vary from crop to crop so use 5-7 depending....

2nd place 2003 FOAM Cup............................ Tulsa Ok
3rd place 2004 Hoppy Halloween Challenge.. Fargo ND
2nd place 2006 FOAM Cup............................ Tulsa Ok
1st place 2006 Hoppy Halloween Challenge..Fargo ND
3rd place 2007 River City Roundup ..............Omaha NE
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Old 08-03-2010, 10:34 PM   #34
Aug 2010
Tacoma, Washington
Posts: 13

I'm steeping my jalapenos in tequila. They are in the fridge. I'm going to bottle in a couple of days. It's a Mexican Cervesa(Corona Clone). I'm going to add the peppers only to a couple bottles. Just to test it out. I don't want to ruin the whole batch.

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Old 08-03-2010, 10:35 PM   #35
Aug 2010
Tacoma, Washington
Posts: 13

Now that I think about it. I may even add some lime to those bottles................

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Old 08-15-2010, 09:21 PM   #36
I'm no atheist scientist, but...
Oct 2009
Thiensville, Wisconsin
Posts: 8,373
Liked 502 Times on 390 Posts

I just had Bent River Brewing's Jalapeno Pepper Ale - it was incredible. Anyone have a clone or does it compare to the OP's recipe?

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Old 08-23-2010, 04:31 PM   #37
Aug 2010
Tacoma, Washington
Posts: 13

I just tasted my Mexican Cervesa with jalapeno and lime juice. I have to say, it's one of the best beers I've ever tasted. I put the jalapeno right in the bottle. It was funny, when I opened the bottle it damn near fizzed right out the top. It was a fun beer to make and even better to drink.

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Old 01-01-2012, 04:13 PM   #38
jafty's Avatar
Dec 2011
darrington, washington
Posts: 13

I made a jalapeno beer it was my third batch ever and I used 50 whole split peppers. It was great in the morning with steak and eggs and toast, but you could only drink one at a time with food, because it burnt the back of your throut. And it ruined my 8gal plastic fermenter. The AG bloned I just finished still has pepper taste. I need a new fermenter.

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Old 01-08-2013, 06:10 PM   #39
Dec 2012
Posts: 1

I made a blonde ale. i put 4 jalapenos sliced in quarters deseeded and 2 habeneros deseeded in the secondary for 7 days and bottled. First few months in the bottle had a fresh jalapeno flavor and a good amount of heat when you swallowed. now it has a real subtle pepper flavor and still has the subtle heat when you swallow. turned out perfect. goes great with tex-mex food.

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Old 07-23-2016, 05:42 PM   #40
Jun 2016
Posts: 238
Liked 53 Times on 41 Posts

Basically a 5.5G all grain summer cream ale recipe I use targeting 16.5 IBU. Garden fresh jalapeņos seem fun to try as an addition. Plan is to rough chop 5 peppers, seeds, ribs and all and add to my hop bag with 5 min to go in boil. Let steep 5 additional min after flameout. Remove and toss.

Peppers are not burning hot.....just a good average jalapeņo from the garden. With no experience to base my usage, does this sound about right>>> 1 pepper per gal?

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