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Jalapeno Popper Ale

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Added By: Old Goat Brewing
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Boil Size: 12.5 gallons
Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay
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1.048
1.014
4.58%
32.1
3.43
Fermentables
Amount Fermentable PPG °L Bill %
10 lbAmerican - Pale 6-Row351.847.6%
4 lbAmerican - Pale 2-Row371.819%
4 lbFlaked Corn400.519%
2 lbAmerican - Vienna3549.5%
1 lbAmerican - Carapils (Dextrine Malt)331.84.8%
21 lb Total      
Hops
Amount Variety Type AA Use Time IBU
2 ozClusterPellet6.5Boil60 min24
1 ozLibertyPellet4.9Boil15 min4.49
2 ozLibertyPellet4.9Boil5 min3.61
Mash Guidelines
Amount Description Type Temp Time
----150 F60 min
Other Ingredients
Amount Name Type Use Time
8 eachJalapenosFlavorBoil15 min
5 eachJalapenosFlavorSecondary--
2 eachwhirlfloc TabletFiningBoil10 min
2 eachyeast nutrientFiningBoil10 min
2 eachJalapeno (Non Vodka Soaked)FlavorSecondary--
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Notes
Slit, rinse & roast Jalapenos 20-30 minutes at 350F, slice and soak in Vodka overnight.

The day before bottling/kegging add 2 roasted jalapeno's that are not soaked in vodka. Will add a nice burn without being over the top.


Upped this recipe to 4# corn and changed from 2 row to 6 row.
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View Count: 1180
Brew Count: 3
Last Updated: 2014-05-14 14:16 UTC
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