Recipe Type: All Grain
Yeast Starter: n/a
Batch Size (Gallons): 5.5
Original Gravity: 1.047
Final Gravity: 1.01
Boiling Time (Minutes): 60
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.
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 -
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.