Cream ale with roasted jalapenos and poblano peppers
Fermentables
64% - Malteurop 2 Row Pale Malt
8
34
2
Mash
8% - Briess Carapils
1
34
1
Mash
8% - Briess Caramel 10L
1
34
10
Mash
8% - Flaked Corn - US
1
37
1
Mash
8% - Brumalt - BE
1
33
23
Mash
4% - Rice Hulls - US
0.5
0
0
Mash
Hops
Saaz
1
Leaf
Boil
60 min(s)
3.8
13.9
Saaz
0.5
Leaf
Boil
15 min(s)
3.8
3.4
Saaz
0.5
Leaf
FlameOut
0 min(s)
3.8
0.0
Yeast
Fermentis Safale US-05
75%
Other Stuff
Irish Moss
0.5
tsp
Boil
Roasted Jalapeno Peppers
10
each
Boil
Roasted Poblano Peppers
4
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Clean, Roast Peppers and cool peppers prior to Brewing, Seeds can be removed to limit heat in final product.
2.Make Yeast starter using DME.
3.Mash- Bring 6 gallons of water to 160F, stir in grains and flaked maize, final temp should be 155F, keep at 155 F occasionally stirring, for 60 minutes, sparge out with 2 gallons of 175F water.
4.Boil- Bring wart to boil and add 1oz Saaz along with 5 jalapenos and 2 poblanos
5.15 minutes till flame out- Add 1 pinch iris moss, .5 oz Saaz, 5 jalapenos and 2 poblanos.
6.Flame out- Add .5 oz Saaz.
7.Cool wort to 70F, strain out all hops and peppers while transferring to Primary fermenter
8.Primary for 10-14 days in Primary, 10-14 days in secondary.
9.Bottle or keg and wait for carbonation, enjoy
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
How much of a kick does it have? How does it compare in spiciness mouth-feel to that of eating a raw pepper or spicy food?
3/18/2013 11:38:45 AM
I have not brewed this yet. I will brew it in two weeks, but I got the recipe from a guy in my homebrew club. It has a very creamy mouth feel and a surprising amount of heat. The batch I tasted had the seeds in it and I would gauge it as eating a mild jalapeno. Somewhere around 1,500 scoville, but that is just a guess. It was rated as one of the top beers at the Deland Craft beer festival.
3/18/2013 11:47:54 AM
Nice! I would't have thought to make a spicy beer but this sounds delicious.
3/18/2013 11:50:33 AM
I tried my first pepper beer back in November at the Sunshine Challenge beer competition and have been wanting to make one ever since.
3/18/2013 11:52:36 AM
This beer turned out great. The base Cream Ale is what make this beer so good. The warmth of the Jalapenos on the back of your throat is what makes it unique. Not too spicy and very drinkable. Great with some BBQ or a nice thick steak.
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How much of a kick does it have? How does it compare in spiciness mouth-feel to that of eating a raw pepper or spicy food?
3/18/2013 11:38:45 AMI have not brewed this yet. I will brew it in two weeks, but I got the recipe from a guy in my homebrew club. It has a very creamy mouth feel and a surprising amount of heat. The batch I tasted had the seeds in it and I would gauge it as eating a mild jalapeno. Somewhere around 1,500 scoville, but that is just a guess. It was rated as one of the top beers at the Deland Craft beer festival.
3/18/2013 11:47:54 AMNice! I would't have thought to make a spicy beer but this sounds delicious.
3/18/2013 11:50:33 AMI tried my first pepper beer back in November at the Sunshine Challenge beer competition and have been wanting to make one ever since.
3/18/2013 11:52:36 AMThis beer turned out great. The base Cream Ale is what make this beer so good. The warmth of the Jalapenos on the back of your throat is what makes it unique. Not too spicy and very drinkable. Great with some BBQ or a nice thick steak.
9/1/2013 7:14:43 AM