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Old 12-05-2012, 03:50 PM   #161
May 2012
Salt Lake City, UT
Posts: 8
Liked 2 Times on 1 Posts

Reporting back. You can look at my original post on page 14 I believe.
The beer turned out great! Wonderful jalapeņo smell and flavor without being overpowering. One of my favorite beers to date! I used 3 in the boil, 3 at the beginning of the secondary and 2 more with the vodka with a few days left in the fermentation process. My only gripe is there is no heat what so ever. Next time I will leave the seeds and core in a few of the jalapeņos to add a kick. Also, I might modify the beer recipe a bit. Its not bad at all but could have a little more flavor and creaminess. Might be great on a nitro tap...

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Old 12-20-2012, 01:52 AM   #162
Jul 2011
northern, california
Posts: 73
Liked 1 Times on 1 Posts

I have brewed this beer 3 times now.

The first time, I followed the recipe to a T and it turned out incredible! Not spicy, but very flavorful. I used 5 + 2 Jalapenos.

The second time, I followed the recipe to a T with one exception, I left the beer in secondary for a month. It turned out unbearably hot, had to dump the keg. I used 5 + 2 Jalapenos.

The third time, I followed the recipe to a T. It turned out somewhat hot, and lacking in the Jalapeno flavor. I used 4 + 1.5 Jalapenos.

How can I get more Jalapeno flavor and less heat? Anyone else get extreme variations on Jalapeno heat levels?

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Old 12-20-2012, 05:43 PM   #163
Apr 2011
Windsor, Connecticut
Posts: 82
Liked 3 Times on 3 Posts

Yes, jalapenos will vary greatly with heat. This happens to me with my home made salsa. For me, some heat one time and more heat another is fine, but some like to complain about it. What you can do is de-seed one or two jalapenos to cut some of the heat and keep the flavor.

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Old 12-28-2012, 10:15 PM   #164
Jun 2011
boston, ma
Posts: 2

I've made this twice now, this version i did use a couple of serrano and a poblano in the secondary. Definitely spicier, but everyone loves this beer! Thanks for the recipe!
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Old 12-28-2012, 10:18 PM   #165
twalte's Avatar
Nov 2012
Roseville (Sacramento), California
Posts: 393
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I just bought the ingredients to do 3 1-gallon batches. I have a high heat tolerance, so going to brew one exactly as described, one with serrano's in the secondary, and one with a habanero in the secondary.

Thanks for sharing...really looking forward to this one!!

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Old 01-03-2013, 03:12 AM   #166
Apr 2010
Redondo beach
Posts: 7

Thank you for this recipe. I will be brewing this for the 3rd time. I like to throw 1 or 2 small habs in the secondary for some flavor (they don't seem to add much heat after the vodka.) This is the most requested beer I have ever brewed. Im doing 10 gallons this tim.

Thanks again!

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Old 01-13-2013, 11:00 PM   #167
Jan 2013
Posts: 29

Originally Posted by sundowner View Post
This is my most requested beer from friends and family. It's very well balanced, which I believe is the key to brewing a good pepper beer. I've tried it with different styles but the cream ale base has always been the very best and will remain so. It has done well in the few competitions it was entered. Don't change the pepper type..No fiery habaneros...no serranos. If you want to use anchos, brew another style.

7.00 lb Pale Malt (2 Row)
1.00 lb Corn, Flaked
1.00 lb Vienna Malt
0.50 lb Cara-Pils/Dextrine
1.00 oz Cluster [7.0%] (60 min)
1.00 oz Liberty Leaf [4.3%] (25 min)
1.00 oz Liberty Leaf [4.3%] (15 min)
1.00 items Whirlfloc Tablet (Boil 5.0 min)
7.00 items Jalapeno pepper (Boil 15.0 min) see notes
Wyeast 1056 or a neutral dry yeast

Mash 150F-152F for 60 minutes


Slit, rinse & roast Jalapenos 20-30 minutes at 350F, slice and soak in Vodka overnight. Add 4 Jalapenos at 15 mins. Use left over Vodka for the hottest Bloody Mary you've ever had!. Add 2-3 more roasted jalapeno peppers to the secondary depending on how much pepper bite you prefer. Peppers vary from crop to crop so use 5-7 depending
What's the best corn to use? And how to prep it for this recipe? I am new at brewing

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Old 01-16-2013, 01:30 PM   #168
Herky21's Avatar
Jan 2012
Des Moines, IA
Posts: 307
Liked 15 Times on 15 Posts

Originally Posted by drjjunior View Post
What's the best corn to use? And how to prep it for this recipe? I am new at brewing
flaked corn is sold at HBS's (homebrew shops) or on brewing websites.

Beer. It's what's for Dinner.

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Old 01-16-2013, 07:34 PM   #169
Jan 2013
Posts: 29

Thank you. I will be starting this on within the next couple weeks. I am excited for this one

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Old 01-21-2013, 06:45 AM   #170
Oct 2012
Posts: 1

Finally got this made and fermenting now. I roasted 4 jalapeņos but did not soak them in vodka before adding them to the boil. I plan on moving to a secondary in a couple days and splitting the batch in half. I'm going to add more jalapeņos to the one so it'll have a bit more kick. Curious to note the difference and will update when ready to bottle.

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