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Jalapeno Ale

From the BrewBlog of Bruce Buerger
Waukesha, Wisconsin USA
Printed September 4, 2010
Specifics
Style: Spice, Herb, or Vegetable Beer
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

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
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 9.5% of grist
1.00 pounds Crystal Malt 40L 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 5.50% Pellets @ 60 minutes
Type: Bittering and Aroma
Use: Boil 		11 AAUs
1.00 ounces Cascade 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
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 2000 ml
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.

Fermentation
Primary: 7 days @ 68° F
Secondary: 7 days @ 68° F
Age: 28 days @ 64° F
BJCP Style Info
Style: 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.
Brew Day Data
Boil Time: 60 ______
O.G.: ______ ______
____________ ______ ______
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