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Fiery OB Pale Ale

Fiery OB Pale Ale

American Pale Ale • All Grain • 6 gal


by Ixnae of Blockhead Brewery Summertime Chili beer, using an extract of smoked jalapeno made with vodka, added to secondary.

July 12, 2013 at 05:11pm

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • 11 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • .5 lbs Crystal 55; Bairds Malt

    Crystal 55; Bairds Malt

    Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • 1 lbs American Vienna

    American Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • .5 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • .5 oz Simcoe® - 13.7 AA% whole; boiled 60 min


    Used for aromatic, and especially bittering properties.

  • .75 oz Simcoe® - 13.7 AA% whole; boiled 15 min


    Used for aromatic, and especially bittering properties.

  • .5 oz Simcoe® - 13.7 AA% whole; boiled 5 min


    Used for aromatic, and especially bittering properties.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 1 c Jalepeno Peppers - Smoked, Then As Vodka Extract in Secondary (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.

  • Wyeast 1764-PC ROGUE Pacman

    Wyeast 1764-PC ROGUE Pacman

    A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.052 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 10.9 SRM 5 - 14
Alcohol: 5.3% ABV 4.5% - 6%
Bitterness: 36.8 IBU 30 - 45


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