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Jalapeno Ale

Jalapeno Ale

Spice, Herb, or Vegetable Beer : Extract : 5.5 gal

abbysdad2006

A Jalapeno ale

January 22, 2013 at 02:49pm

0.0/5.0 0 ratings

Ingredients (Extract5.5 gal)

  • 1 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 6.6 lbs Liquid Extra Light; Muntons

    Liquid Extra Light; Muntons

    Made from the lightest available lager malt, processed carefully with the gentlest heat necessary to ensure that the resultant extract is the lightest possible from 100% malt.

  • 1 oz Liberty - 4.0 AA% pellets; boiled 45 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 5 ea Jalepeno Peppers - (omitted from calculations)

    Jalepeno Peppers

    These peppers have thicker flesh, darker green color, and more cylindrical shape than Fresno chilies; however, the heat level of the two varieties is about the same - HOT! Canned and bottled peppers are sometimes labeled "hot peppers" with jalapeno as a subtitle. They are always available in sauce form as salsa jalapena, and pickled.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.049 1.026 - 1.120
Terminal Gravity: 1.010 0.995 - 1.035
Color: 4.8 SRM 1 - 50
Alcohol: 5.2% ABV 2.50% - 14.50%
Bitterness: 11.9 IBU 0.00 - 100.00

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