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Smoky Jalapeno Ale

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed December 15, 2017

Specifics
Style: Spice, Herb, or Vegetable Beer
Brew Date: January 19, 2014
Tap Date: February 21, 2014
Yield: 10 gallons
Color (SRM/EBC): 10/19.7
Bitterness (Calc): 29.5 IBU (Tinseth)
BU/GU: 0.37
Calories: 263 (12 ounces)
Conditioning: Keg
ABV: 8.5%
ABW: 6.7%
Batch No: 2
OG: 1.080
OG (Plato): 19.33° P
Target OG: 1.087
FG: 1.016
FG (Plato): 4.08° P
Target FG: 1.020
Real Extract: 6.83° P
App. Atten.: 78.9%
Real Atten.: 64.6%
Status: On Tap
BJCP Style Info: Spice, Herb, or Vegetable Beer
Info: A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.

Commercial Examples: Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young’s Double Chocolate Stout, Bell’s Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, Breckenridge Vanilla Porter, Left Hand JuJu Ginger Beer, Dogfish Head Punkin Ale, Dogfish Head Midas Touch, Redhook Double Black Stout, Buffalo Bill's Pumpkin Ale, BluCreek Herbal Ale, Christian Moerlein Honey Almond, Rogue Chocolate Stout, Birrificio Baladin Nora, Cave Creek Chili Beer.

General Information
Method: Partial Mash
Extract
15.00 pounds DME - Light 65.2% of grist
15.00 pounds Total Extract Weight 65.2% of grist
Malts and Grains
2.00 pounds American Dextrin (Cara-Pils) Malt 8.7% of grist
1.00 pounds Crystal Malt 60L 4.3% of grist
5.00 pounds Cherry Wood Smoked Malt 21.7% of grist
8.00 pounds Total Grain Weight 34.8% of grist
Non-Fermentables
24 Pepper, Jalapeno @ 20 minutes  
1 tsp Irish Moss @ 20 minutes  
Hops
2.00 ounces Cascade 6.9% Pellets @ 90 minutes
Type: Bittering
Use: First Wort
13.8 AAUs
1.00 ounces Cascade 5.9% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil
5.9 AAUs
1.00 ounces Cascade 6.1% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil
6.1 AAUs
4.00 ounces Total Hop Weight 25.8 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 2000 ml
Mash Profile

Single Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 109.4 Efficiency: 892.9%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

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%
Notes:

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

Procedure

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.

Fermentation
Primary: 21 days @ 64° F
Age: 14 days @ 64° F
Smoky Jalapeno Ale
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time: 60  
Original Gravity: 1.080 / 19.3° P  
     
     
     
     
Brew Day Notes
 

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