Cream Ale Recipe - Allupinyo Cream Ale

Recipe Info

Recipe Image

Allupinyo Cream Ale

by on
All Grain
2 Gallon(s)
3 Gallon(s)
60 min
69%
Jalapeno Cream Ale

Fermentables

79% - Maris Otter Pale - UK
3
38
3
Mash
10% - Flaked Corn - US
0.375
37
1
Mash
10% - Vienna - US
0.375
36
4
Mash
2% - Caramel/Crystal 10 - US
0.0625
35
10
Mash

Hops

Mt. Hood
0.16
Pellet
Boil
60 min(s)
6
9.2
Mt. Hood
0.16
Pellet
Boil
15 min(s)
6
4.5

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Hot pepper
2
oz
Mash
Hot pepper
4
each
Secondary

Mash Steps

Steep Grains
Decoction
150
60 min

Special Instructions

1.
Add 2oz jalapenos at 15 min before end of boil
2.
Add second set of jalapenos after FG is reached, taste daily and bottle when flavor is too hot (will mellow with time) (will mellow with time)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Allupinyo Cream Ale
Cream Ale
  • 2.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.050 OG
  • 1.012 FG
  • 13.7 IBU (tinseth) Bitterness
  • 0.28 BG:GU
  • 5.0° SRM Color
  • 69% Efficiency
  • 4.8% ABV Alcohol
  • 165 per 12oz Calories
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