Jalapeno Ale
Specifics
General Information
Method: Partial Mash
Source: Modification of a Zymurgy recipe
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
8.00 pounds LME - Light 84.2% of grist
8.00 pounds Total Extract Weight 84.2% of grist
Reference
Malts and Grains
Non-Fermentables
12 peppers Pepper, Jalapeno @ 20 minutes (Boil)  
Reference
Hops
Reference
Yeast
Wyeast American Ale - #1056 — Liquid — 125 ml + Starter
Procedure

Cut open the Jalapenos before adding them to the boil. Seeds should be included. 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.

Fermentation
Primary: 7 days @ 68° F
Secondary: 7 days @ 68° F
Age: 28 days @ 64° F
Notes

Great flavor without too much spice.  Goes good with chili or nachos.

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