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Jalapeno Creme Ale
admin
10-12-2004
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| Ingredients:
6.6 lbs light malt extract
1/2 lb Carapils Dextrine (Roasting is optional)
1 oz Cascade bittering hops (4.4% is what my bag says)
1/2 oz Cascade aroma hops (Yep still 4.4%)
2 to 3 dozen Fresh Jalapeno Peppers (you do the slicing)
Dry ale yeast of your choice
If you have extra cash send it to me - don't spend it on liquid yeast
This is a basic beer for perpetual inventory. Once you've brewed and
tasted this - you will not want to be without - Ever! Yes some of
your wimpier friends will say "Its too hot" but hey who wants to hang
out with wimpy friends anyway? So..take the plunge...Its why you
started homebrewing in the first place! To make something unique -
and GREAT.
Now everyone seems to brew a little bit differently so here's hoow I
do it in case you care.
Slowly bring 2.75 gallons of water to boil while steeping the
carapils (usually 25 - 30 minutes). Remove the grains prior to boil.
Move to lower heat to stir in the malt...Return to higher heat and
bring to low rolling boil...Add bittering hops. Maintain low rolling
boil for 40 minutes...Add aroma hops and diced Jalapeno's and boil 5
more minutes. Move to cooling tank for 20 minutes. Fill fermenter
with 2 1/2 gallons cold water...Add wort & pitch yeast. 7 days in
primary and 7 days in secondary. If you get cold feet move to the
secondary after 4 days instead of 7. Don't transfer any peppers into
the secondary. Use one cup of corn sugar when bottling...Very very
drinkable after 7 days in the bottle.
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