Noob_Brewer
Well-Known Member
Hello all, my wife has requested me to make a jalapeño pale ale as one of her favorite spiced beers is Birdsong Jalapeño Pale Ale (Charlotte). While Im not the hugest fan myself of jalapeños/habaneros/spicy stuff in IPAs, I find this beer pretty good - not too much heat but definite jalapeño flavor. So rather than simply guess and dump some cut up jalapeños directly to the boil or fermenter, Im looking at this as an opportunity to learn how to make tinctures which, by my reading, would allow me to adjust heat/flavor on a smaller scale (one quart) and then know how much tincture to add to the whole batch in the fermenter when the time comes. I do not want to add it once kegged as I like to keep oxygen to a minimum. With all this context in mind, I have a couple of questions. Ive read lots on here and the web regarding the tincture process but would like to see some additional input from ya'll and I know just how much tincture to add to the batch will be highly subjective based on personal preference.
Without knowing exactly how much tincture I might be adding to the fermenter, I will overbuild a tincture and if I have any left over, so be it. How much jalapeños relative to the volume of vodka do people normally use to make the tincture? I cannot find this anywhere really. Brulosophy used 3 jalapeños with 8 total ounces of vodka in his experiment but I cannot find any other "ratios" out there. I would rather have a super saturated tincture with low volume of liquid so that Im not just pouring a ton of vodka into the beer. Simply put, Im trying to find a range of what people use in terms of jalapeños to volume of vodka to make the tincture.
Since we have 8 jalapeños and a bunch of vodka at the house (we rarely drink hard liquor), I think I will be making two tinctures: one with just the skins and one with everything (seeds and all) to see which one we prefer.
Any thoughts on your experiences on the jalapeños/volume of vodka for making the tincture would be appreciated.
EDIT - Im making 5gallon batch - forgot to add this.
Thanks
Without knowing exactly how much tincture I might be adding to the fermenter, I will overbuild a tincture and if I have any left over, so be it. How much jalapeños relative to the volume of vodka do people normally use to make the tincture? I cannot find this anywhere really. Brulosophy used 3 jalapeños with 8 total ounces of vodka in his experiment but I cannot find any other "ratios" out there. I would rather have a super saturated tincture with low volume of liquid so that Im not just pouring a ton of vodka into the beer. Simply put, Im trying to find a range of what people use in terms of jalapeños to volume of vodka to make the tincture.
Since we have 8 jalapeños and a bunch of vodka at the house (we rarely drink hard liquor), I think I will be making two tinctures: one with just the skins and one with everything (seeds and all) to see which one we prefer.
Any thoughts on your experiences on the jalapeños/volume of vodka for making the tincture would be appreciated.
EDIT - Im making 5gallon batch - forgot to add this.
Thanks
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