Bruce Buerger's BrewBlog > Batches Brewed > Jalapeno Ale [Spice, Herb, or Vegetable Beer]

Jalapeno Ale

Specifics

Style:

Spice, Herb, or Vegetable Beer — BJCP Style Information

Category:	Spice/Herb/Vegetable Beer
Number:	21A

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.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Spice, Herb, or Vegetable Beer from the BJCP website.

Brew Date:

November 27, 2009

Yield:

10 gallons

Color (SRM/EBC):

10/19.7

Bitterness:

19 IBU (Tinseth)

BU/GU

0.27

Calories:

230 (12 ounces)

ABV:

7.5%

ABW:

5.8%

Batch No:	1
OG:	1.070
OG (Plato):	17.06° P
Target OG:	1.065
Reading 1:	1.014 (16 days)
FG:	1.014
FG (Plato):	3.57° P
Target FG:	1.015
Real Extract:	6.01° P
App. Atten.:	79.1%
Real Atten.:	64.8%
Status:	Bottled

General Information

Method:	Extract

Method:

Extract

Great flavor without too much spice. Goes good with chili or nachos. Thinking about roasting the peppers this time. Also thinking about oaking 5 gallons.

I put this brew on top of the yeast that was used for an American IPA. Fermentation was active within an hour.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

18.00 pounds

LME - Pale

85.7% of grist

18.00 pounds

Total Extract Weight

85.7% of grist

Grains

2.00 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

9.5% of grist

1.00 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

4.8% of grist

3.00 pounds

Total Grain Weight

14.3% of grist

Miscellaneous Ingredients (Non-Fermentable)

24 peppers

Pepper, Jalapeno @ 20 minutes

Hops

2.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5.50% Pellets @ 60 minutes
Type: Bittering and Aroma
Use: Boil

11 AAUs

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5.50% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil

5.5 AAUs

3.00 ounces

Total Hop Weight

16.5 AAUs

Boil

Total Boil Time:	60 minutes

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

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.

Water Profile

Ice Mountain Natural Spring Water

Calicum:	28 ppm
Bicarbonate:	87.5 ppm
Sulfate:	6.5 ppm
Chloride:	2 ppm
Sodium:	2.8 ppm
Magnesium:	10 ppm
PH:	6.6%

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.

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

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Bottle Label

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