Smoked Jalapeno Ale
General Information
Method: Partial Mash

A pale ale with cherry wood smoked malt and roasted jalapenos.

Scale Recipe
Enter desired final yield (volume):
18.00 pounds LME - Pale 69.2% of grist
18.00 pounds Total Extract Weight 69.2% of grist
Malts and Grains
24 Pepper, Jalapeno @ 20 minutes  
1 tablet Whirlfloc @ 20 minutes  
Total Boil Time: 60 minutes
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 2000 ml
Equipment Profile

Brew Pot (19 Gal)

Batch Size: 10 gallons Boil Volume: 12 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: gallons
Efficiency: 75% Mash Tun Weight: pounds
Hop Utilization: 100% Mash Tun Volume: gallons
Loss: gallons Mash Tun Specific Heat:

19 gallon setup for extract brewing.  Full size boil of the 12+ gallons of wort.

Water Profile

Hygeia Springs, Big Bend, WI

Calicum: 87 ppm
Bicarbonate: 362 ppm
Sulfate: 16 ppm
Chloride: 106 ppm
Sodium: 56 ppm
Magnesium: 41 ppm
PH: 7.5%

A spring which flows from a source 2,200 feet below the earth’s surface near Big Bend, WI.  Click Here For Google Map


Cut open the Jalapenos and add to boil with 20 minutes remaining, no seeds. Jalapenos should only be part of the boil and left out of the fermenter. It is recommended that carbonation volumes go no higher than 2.5 so not to over-enhance the pepper flavor and heat.

Primary: 7 days @ 68° F
Secondary: 7 days @ 68° F
Age: 28 days @ 64° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: Smokey Jalapeņo Ale
Competition: 2012 Midwinter Home Brew Compeititon
Date: Feb 18, 2012
Style: Spice, Herb, or Vegetable Beer
Place: 3rd (Bronze)
Entry Name: Smokey Jalapeņo Ale
Competition: 2012 Drunk Monk Challenge
Date: Mar 10, 2012
Style: Spice, Herb, or Vegetable Beer
Place: 1st (Gold)
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