Belgian Blond Ale Recipe - Jalapeno Chili Blonde

Recipe Info

Recipe Image

Jalapeno Chili Blonde

by on
All Grain
25 Liter(s)
29 Liter(s)
60 min
75%
put 2-3 green jalapeno in 2nd fermentation (remove seeds and white membrane skin if you want less heat) for 3-5 days, 7g sugar per liter for carbonation (2.7Vol Co2), let carbonate for 4 weeks,

This recipe was cloned from Belgian Blonde.

Fermentables

77% - Pilsner - DE
5
38
1
Mash
15% - Biscuit Malt - BE
1
36
23
Mash
8% - Table Sugar - Sucrose - US
0.5
46
1
Late

Hops

Saaz
30
Pellet
Boil
60 min(s)
3.8
10.2
Saaz
15
Pellet
Boil
30 min(s)
3.8
3.9
Saaz
15
Pellet
Boil
15 min(s)
3.8
2.5

Yeast

White Labs Belgian Ale WLP550
81%

Other Stuff

Hot pepper
3
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Jalapeno Chili Blonde
Belgian Blond Ale
  • 25.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.064 OG
  • 1.012 FG
  • 16.6 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 7.1° SRM Color
  • 75% Efficiency
  • 6.7% ABV Alcohol
  • 216 per 12oz Calories
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