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Old 08-05-2013, 03:18 PM   #1
LiGuy
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I make coming up a jalapenos beer recipe. I would wondering how much should be good. I would like to get a "medium" heat. something that is definitely there but not kicking your ass. From what I have read I was thinking about 1 jalapeņo per gallon. was thinking of putting about half in at the end of the boil and the other half in the secondary.

Thoughts?

 
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Old 08-05-2013, 04:39 PM   #2
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Interested as well, had a pepper stout at the local brewery and liked it.

Will be doing up a few gallons of pepper as well as blueberry and coconut.
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Old 08-05-2013, 04:54 PM   #3
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I used 1 habenero deseeded and destemmed for a 1 gal batch. Not much aroma or heat in the mouth but a nice touch of heat in the throat after the swallow. Exactly what i wanted.

For jalepenos i would do 1-2 per gallon, deseeded and destemed.
Dont throw them in the boil, capsicum, the oil responsible for the heat will be volitized and drivin off i believe.
Slice thin for maximum surface area and soak in the secondary or vodka to make a tinture and add to taste.

Jalepenos are more vegetal IMO and if your not looking for aroma i would use habeneros.
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Old 08-05-2013, 09:48 PM   #4
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Quote:
Originally Posted by Johnnyhitch1 View Post
I used 1 habenero deseeded and destemmed for a 1 gal batch. Not much aroma or heat in the mouth but a nice touch of heat in the throat after the swallow. Exactly what i wanted.

For jalepenos i would do 1-2 per gallon, deseeded and destemed.
Dont throw them in the boil, capsicum, the oil responsible for the heat will be volitized and drivin off i believe.
Slice thin for maximum surface area and soak in the secondary or vodka to make a tinture and add to taste.

Jalepenos are more vegetal IMO and if your not looking for aroma i would use habeneros.
Agree with this but let me add that from my research I have found that it is used as a dryhop addition, so you could essentially taste test for desired flavor.

You alluded to it but sometimes it needs to be said in plainspeak.
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Old 08-05-2013, 10:29 PM   #5
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Yes,

Add it in secondary, that way you can taste test and package when the desired taste/flavor/heat is reached
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Old 08-05-2013, 10:46 PM   #6
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I just did a jalapeno creme ale and entered it into competition this weekend. It scored a 40/50. I used 4 whole jalapenos in the boil(15 minutes) and 2 in the secondary(I took them out about a week in). They were roasted slightly, slit, and soaked in vodka overnight.

The judges comments were:

"jalapeno is perceived in the back of the throat, chile burn"
"a nice aftertaste of jalapenos, but not cloying"
"Nice jalapeno flavor"
"nice jalapeno flavor and a slight burn in the back of the throat. Good beer, I would drink this again."
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Old 08-05-2013, 10:48 PM   #7
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It depends how big and how hot the jalepeno is. I used a large and small-medium for a 1.5 gal batch, it was mild though and unseasonable and not hot enough for me. I added the last 15 min of the boil and think I removed them. It was a really good beer with a nice jalepeno flavor. Mine has jalepeno aroma and flavor but lacking much of any heat, even going on something like a year now possibly more. I would try adding them at the end then check the taste before you secondary with your reading but you should get an idea with a OG sample of the wort.

 
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