Smoky Jalapeno Ale
Specifics
Reference
Style:
Brew Date: January 19, 2014
Tap Date: February 21, 2014
Yield: 10 gallons
Reference
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
General Information
Method: Partial Mash
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
15.00 pounds DME - Light 65.2% of grist
15.00 pounds Total Extract Weight 65.2% of grist
Reference
Malts and Grains
Non-Fermentables
24 Pepper, Jalapeno @ 20 minutes  
1 tsp Irish Moss @ 20 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
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:
Notes:

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

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
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: Smoky Jalapeno Ale
Competition: 2014 Drunk Monk Challenge
Date: Mar 8, 2014
Style: Spice, Herb, or Vegetable Beer
Place: 1st (Gold)
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