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Old 03-23-2011, 01:44 AM   #61
JoeBronco
 
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Jan 2011
East Bay, NoR-CaL
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Adding this to Beertools, What category would this fit best into;

Cream Ale?
Spice/Herb/Vedg?
Specialty?
__________________
On Deck ______________ Tasty's Brown (Brown with NB)
1st Primary ____________ Sour Pliny
Kegged________________ Sangio.Port Wine
Bottle Ageing __________ Giddy Gremlin, RyIIIPAWhiskey Vanilla Porter (Bottled 4-20)

SILVER - BABO - "Oaked Whiskey Vanilla Porter"
SILVER - Celebrewtion - "Bourbon Vanilla Porter"
GOLD - BABO - "Hoptop"
SILVER - BABO - "Screaming Cream"
Honorable Mention: (x2) Giddy Gremlin RyIIpa (x1) Pliny The Mexican

 
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Old 03-23-2011, 01:18 PM   #62
sundowner
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Walk About Creek
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21A spice/herb/vegetable
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Old 03-24-2011, 07:05 PM   #63
JoeBronco
 
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Well I smoked the Jalapenos over a hickory/mesquite blend and added 5 to the boil. I dialed the hops down a bit by using a hop schedule more like this on a 90 minute boil.

0.50 Oz Cluster [7.0%] Mash
0.50 Oz Cluster [7.0%] 45 Min
0.50 Oz Liberty Leaf [3.6%] 20 Min
0.25 Oz Liberty Leaf [3.6%] 15 Min
0.25 Oz Liberty Leaf [3.6%] 10 Min
0.50 Oz Liberty Leaf [3.6%] 5 Min
0.50 Oz Liberty Leaf [3.6%] Flame Out


The IBU is more around 20 and still to style. Since i didn't get the efficiency i would have liked, i added 1/2 lbs of extra light DME to the final 15 minutes of the boil to kick up the ABV a few points and add a small bit of color.

I know that "Mash hopping" supposedly doesn't do anything for your beer, but for some reason it helps me not to have boil overs when i add further hops. I feel that the mash hopping also helps give the beer a bit of hop flavor without the bitterness. I'm going to be adding the vodka and remaining smoked peppers to the beer when the fermentation slows down a bit. Since i have it in the conical i wont need to transfer to secondary and i can just drop the trub and yeasties when they finish up.

So far so good. The peppers in the boil didn't add to much "heat" but they did add a bit of that chipotle flavor.
__________________
On Deck ______________ Tasty's Brown (Brown with NB)
1st Primary ____________ Sour Pliny
Kegged________________ Sangio.Port Wine
Bottle Ageing __________ Giddy Gremlin, RyIIIPAWhiskey Vanilla Porter (Bottled 4-20)

SILVER - BABO - "Oaked Whiskey Vanilla Porter"
SILVER - Celebrewtion - "Bourbon Vanilla Porter"
GOLD - BABO - "Hoptop"
SILVER - BABO - "Screaming Cream"
Honorable Mention: (x2) Giddy Gremlin RyIIpa (x1) Pliny The Mexican

 
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Old 03-25-2011, 01:08 PM   #64
sundowner
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Apr 2009
Walk About Creek
Posts: 222
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I haven't visited the brewing forums in a long time. It warms my heart to see you guys enjoying my Jalapeno Cream ale and playing around with the recipe. That's what brewing on the edge is all about...

If you ain't brewing on the edge, you're taking up too much space..

Cheers!
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Old 03-28-2011, 07:48 PM   #65
JoeBronco
 
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How about some photos of the Jalapenos Smoking?



And the Jalapenos ageing in Vodka?

__________________
On Deck ______________ Tasty's Brown (Brown with NB)
1st Primary ____________ Sour Pliny
Kegged________________ Sangio.Port Wine
Bottle Ageing __________ Giddy Gremlin, RyIIIPAWhiskey Vanilla Porter (Bottled 4-20)

SILVER - BABO - "Oaked Whiskey Vanilla Porter"
SILVER - Celebrewtion - "Bourbon Vanilla Porter"
GOLD - BABO - "Hoptop"
SILVER - BABO - "Screaming Cream"
Honorable Mention: (x2) Giddy Gremlin RyIIpa (x1) Pliny The Mexican

 
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Old 03-28-2011, 08:35 PM   #66
nootay
 
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Mar 2010
Dayton Virginia
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i have everything to make this, just need a free fermentor to get started! Howd the smoked jalapeno version come out? Also, when you had the jalapenos to the boil, theres no need to have soaked them in vodka right? Just the ones you add to secondary?

 
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Old 03-28-2011, 10:38 PM   #67
JoeBronco
 
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I soaked them all in Vodka, and poured the Vodka into secondary with the peppers. But there really is no need to. The Smoked Jalapenos and cream ale is still in the cone. So far they have NO heat but a ton of chipotle flavor. I may add a few more Jalapenos (un-smoked) just to heat it up a bit.
__________________
On Deck ______________ Tasty's Brown (Brown with NB)
1st Primary ____________ Sour Pliny
Kegged________________ Sangio.Port Wine
Bottle Ageing __________ Giddy Gremlin, RyIIIPAWhiskey Vanilla Porter (Bottled 4-20)

SILVER - BABO - "Oaked Whiskey Vanilla Porter"
SILVER - Celebrewtion - "Bourbon Vanilla Porter"
GOLD - BABO - "Hoptop"
SILVER - BABO - "Screaming Cream"
Honorable Mention: (x2) Giddy Gremlin RyIIpa (x1) Pliny The Mexican

 
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Old 03-30-2011, 03:15 PM   #68
drummerguysteve
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Jul 2010
Seattle, Washington
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I soaked my smoked peppers in everclear, and it makes KILLER bloody mary's. Smoky, and super spicy. Can't use more than a half-ounce or so. Definitely no doubles!

 
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Old 03-30-2011, 08:16 PM   #69
JoeBronco
 
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Jan 2011
East Bay, NoR-CaL
Posts: 816
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Pour the everclear into the beer to raise it up a few ABV points!
__________________
On Deck ______________ Tasty's Brown (Brown with NB)
1st Primary ____________ Sour Pliny
Kegged________________ Sangio.Port Wine
Bottle Ageing __________ Giddy Gremlin, RyIIIPAWhiskey Vanilla Porter (Bottled 4-20)

SILVER - BABO - "Oaked Whiskey Vanilla Porter"
SILVER - Celebrewtion - "Bourbon Vanilla Porter"
GOLD - BABO - "Hoptop"
SILVER - BABO - "Screaming Cream"
Honorable Mention: (x2) Giddy Gremlin RyIIpa (x1) Pliny The Mexican

 
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Old 03-30-2011, 08:27 PM   #70
drummerguysteve
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Jul 2010
Seattle, Washington
Posts: 593
Liked 5 Times on 5 Posts


I usually try to keep my abv fairly low so I can drink it all night. In this case, however, I probably can't drink it all night anyway... I might just pour it in.

 
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