Jalapeno IPA help

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0110x011

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I had a glass of Alaskan's killer Jalapeno IPA when in Juneau last year, and I wanted to brew a version of my own. The main thing I liked about their version was the fact that while they had quite a bit of Jalapeno flavor in the beer, there was very little spiciness, if there was any at all. How can I achieve this in my beer? Late boil addition? Dry-peppering? Treat the peppers in some way?
 

MikeRLynch

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I would use the peppers themselves, and omit the seeds. I've had a few chile pepper beers as well, and you're right, the heat doesn't really come through (except sometimes as a little tingle in the back of your throat). I would add them as you would dry hops, (boiling will blow off all that good aroma) and keep an eye on them. If they float on top, there's a chance they could mold. Just punch them down every so often.

I would split the batch up to test out different methods and peppers. I have a feeling that even if you use habeneros, the heat won't translate into the beer like it does when you're eating them.
 
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