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

You used habaneros?


Quote:
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
knifewine
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Aug 2009
Ogden, Utah
Posts: 15
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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
sundowner
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Apr 2009
Walk About Creek
Posts: 222
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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


Notes
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....

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3rd place 2004 Hoppy Halloween Challenge.. Fargo ND
2nd place 2006 FOAM Cup............................ Tulsa Ok
1st place 2006 Hoppy Halloween Challenge..Fargo ND
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Old 08-03-2010, 10:34 PM   #34
faroutadventure
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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
faroutadventure
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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
motobrewer
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Oct 2009
Thiensville, Wisconsin
Posts: 8,201
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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
faroutadventure
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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
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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
ffjp
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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
bruhaha
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Jun 2016
Posts: 165
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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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