Spice, Herb, or Vegetable Beer Jalapeno Cream Ale

[huntsman]

I didn't. I did two different roastings.
I imagine it wouldn't matter one way or another.
Good luck on your brew.
This is a great one!

 

[motobrewer]

i'll try that then. seems most logical.

how many jalapenos did you add?

i have a random urge to throw in 0.50 lb C60 into the malt bill - what are your thoughts on that?

 

[huntsman]

i'll try that then. seems most logical.

how many jalapenos did you add?

6, then 7. You'll be tempted to take the jalapenos out but don't do it. The resulting beer will have a distinct burn at the back of the throat.

i have a random urge to throw in 0.50 lb C60 into the malt bill - what are your thoughts on that?

I wouldn't but it's your gig. Play with the recipe if you like and fine tune it to your likes.

 

[motobrewer]

alright, i'll stick to it as written. altho i will have to scale everything up because i'm nowhere near that efficiency.

thanks for the input.

 

[gicts]

My batch took 2nd place in the Specialty category in the Ky State Fair. Thanks man, that means a lot to me considering this year the Sam Adam's comp. was category 23

 

[licquyd]

One question, Does this burn the ass the next morning when you drop a deuce....no joking, it's a serious question.

 

[cheezydemon3]

I made a habanero ale 2 years ago, almost too hot to drink.

10 lbs 2 row
1 lb crystal 10L

1 oz fuggles 30 min.

It was delicious, no ring burn after.

 

[bmbox12]

If you're a sensitive kind of guy, yeah a little burn. My next batch is going to be called Burning Ring of Fire (Johnny Cash), you either love it or hate it

 

[motobrewer]

gonna brew this tomorrow. huntsman you really used 6 in the boil? I think i'm gonna do 4, then 7 in the secondary.

 

[motobrewer]

hm, completely forgot to roast the boil jalapenos....guess i'm adding raw!

 

[gicts]

I guess I waited too long and can't edit my earlier post.



I made mine with a whole 12 oz. jar of sliced jalapenos because I couldn't find fresh, and added some of the packing juice and vodka. I'm not sure if that had something to do with the retention of the taste, but I finally finished my keg last night and the aftertaste had died down a little, but it was still near perfect.

I cooked, soaked, and added the jalapenos as directed, let a few slip into the fermenter, and added the juices and vodka after the fermentation had settled a bit.
I'd say the spice and burn was similar to something of a banana pepper. Certainly bearable.


A big thanks to the OP. This was my first competition. The third place ribbon was for a Kolsch. Out of 10 brews that I entered, your recipe score the highest for me

 

[huntsman]

gonna brew this tomorrow. huntsman you really used 6 in the boil? I think i'm gonna do 4, then 7 in the secondary.

Actually, 7 in the boil and 6 in primary with requests next time for more. Do it. It's well worth it.
....very sorry for the late post

 

[huntsman]

I guess I waited too long and can't edit my earlier post.

I made mine with a whole 12 oz. jar of sliced jalapenos because I couldn't find fresh, and added some of the packing juice and vodka. I'm not sure if that had something to do with the retention of the taste, but I finally finished my keg last night and the aftertaste had died down a little, but it was still near perfect.

I cooked, soaked, and added the jalapenos as directed, let a few slip into the fermenter, and added the juices and vodka after the fermentation had settled a bit.
I'd say the spice and burn was similar to something of a banana pepper. Certainly bearable.


A big thanks to the OP. This was my first competition. The third place ribbon was for a Kolsch. Out of 10 brews that I entered, your recipe score the highest for me

That is awesome. Congrats and one thrown back in honor of your accomplishment and award.

 

[motobrewer]

i used 7 jalapenos in the dry hop. roasted at 350 for 20 min, soaked in vodka overnight.

it's a good beer, good pepper flavor, but no heat whatsoever. none.

i used 4 in the boil. wth? I tasted the jalapenos before adding, they were definitely spicy.

 

[BLM]

i used 7 jalapenos in the dry hop. roasted at 350 for 20 min, soaked in vodka overnight.

it's a good beer, good pepper flavor, but no heat whatsoever. none.

i used 4 in the boil. wth? I tasted the jalapenos before adding, they were definitely spicy.

interesting I made this last week and used 5 in the boil and am going to dry hop 5 wonder how its going to turn out

 

[BLM]

mine turned out great there is a bit of heat almost to much hits you right in the back of the throat but taste great

 

[cino101]

Whats the benefit of 24hour vodka soak? I can follow the instructions on the vodka soak in the secondary (maybe sanitary reasons?), but to do so for boil I will have to wait till tomorrow and I would rather start on it tonight. Any opinions out there on 20-30min bake and directly pitch into wort @ 15min? Is the point of the vodka to tone down the hotness before pitching into the wort?

 

[ohso]

I thought I would chime in on this recipe since I am brewing my 4th batch. I find you do not need this vodka soak. I keep playing w/ the peppers. In Utah we have a brewery called Wasatch, they do an excellent Jalapeno cream ale. Matt beemer, head brewer adds a pound per barrel of fresh cut jalapenos to the mash. I did this the last time on this recipe and during transfer to 2ndary, it was smelling hot, and tasting hot. I went balls out and added some cleaned jalapenos to the last 15 min of boil and I added more in secondary. I love the recipe, the hops are awesome. Note, every time I make this, I want it hotter. Maybe it is the quality of jalapenos and such. Sundowner, thanks for the recipe, everyone loves it and want me to brew it. I add in a lil' crystal 20-40 to up the color. I may add some honey malt the next time!

 

[duffman2]

Well I'm about to try my luck with this brew. I've been wanting to do a pepper beer for some time now and this sounds perfect. I didn't soak the peppers in vodka so I'll just have to throw them in the boil for now and see how it turns out.

And the peppers I'm using are coming from my garden. They were mild salsa peppers that I left unpicked for far too long. Now they have a deep burn to them so I'm only gonna put in one or two for now until I can taste it later and see how much heat I got out of them. And I just baked them in the oven for 20 minutes, put them in a ziploc bag to steam for a while and now I'm gonna peel the skin off and cut out the seeds and veins. Hopefully that helps

Wish me luck!

Cheers

 

[ohso]

Update on my beer; It tastes awesome! It has heat at the back of the palate and is not over the top. The beer has a great character to it. This beer get better every time I brew it. Thanks sundowner, this beer is awesome. I added 16 halved jalapenos to the mash and do a sach rest @ 60min. I also added 7 cleaned jalapenos to the boil @15min and also added the same amount @ 2ndary. This beer is going fast and shows that a great base recipe w/ peppers is a always a good bet!

 

[mikelikesit2000]

I am going to try this. What do you guys think about smoking the peppers instead of roasting? I really enjoy a slight smokyness to beers.

 

[drummerguysteve]

I'm going to try smoking them too. I might kick up the heat with a few more peppers too.
I love subtle smoked flavors.

How do you think a Belgian yeast would hold up the heat/smokiness? I think it would add a nice depth of flavor, with the spicy phenols. I'm thinking along the lines of a Saison with background smoked pepper flavor, and a fair amount of heat front.

 

[mikelikesit2000]

I'm going to try smoking them too. I might kick up the heat with a few more peppers too.
I love subtle smoked flavors.

How do you think a Belgian yeast would hold up the heat/smokiness? I think it would add a nice depth of flavor, with the spicy phenols. I'm thinking along the lines of a Saison with background smoked pepper flavor, and a fair amount of heat front.

I Think wlp550 would help the peppers come through. I would stay on the lower temp side to avoid any of the banana flavors.

 

[drummerguysteve]

I was going to use a yeast I harvested from Boulevard's Smokestack Saison. It's really earthy, which should go well with the smoked undertones. In the next couple weeks, I'll have to brew this up.

 

[duffman2]

Wonder how long it takes for the peppers in secondary? I've had my roasted peppers in the bottle for 3 days and it smells very peppery, but it tastes mellow and very light on the heat.

Will more time give more heat and pepper flavor? Or only more peppers?

 

[duffman2]

Anyone?

 

[BLM]

Wonder how long it takes for the peppers in secondary? I've had my roasted peppers in the bottle for 3 days and it smells very peppery, but it tastes mellow and very light on the heat.

Will more time give more heat and pepper flavor? Or only more peppers?

I left mine in for 5 days but I put 5 peppers in the carboy it turned out perfect not to hot but you get the heat and can taste the peppers

 

[duffman2]

Thanks man, I put mine in exactly 5 days ago. 2 days ago it tasted pretty good but with a soft heat and nice peppery flavor. I don't know if the heat will get any hotter without putting more peppers in there

 

[duffman2]

I'm also looking at crash cooling in primary and adding gelatin to clear without removing peppers or racking to secondary. Mainly doing this for carboy conservation but also a little for lazyness! Anybody think that's a bad idea?

 

[duffman2]

Oh, and one more thing. I just discovered yesterday that I didn't have any corn in this brew. Went to the LHBS and asked the girl if she remembered putting it in there when she helped me get it together because when I got home I didn't see the maize in the grains. She told me that she did indeed forget to add the corn.

So, now I'm contemplating throwing a bit of malto in there at bottling because I can't think of anything else that might help it like the corn would now. Anybody else know how I can try to get that crisp corn taste now??