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Jumpin' Jalapeño Saison

184 calories 18 carbs
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.25 gallons
Efficiency: 70% (brew house)
Source: Brooklyn Brew Shop
Calories: 184 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
URL: http://half-fast-brewing.blogspot.com/2012/08/happy-international-beer-day-batch-2.html
Created Thursday August 9th 2012
1.056
1.012
5.73%
27.86
9.94
n/a
 
Brew Log History

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Fermentables
Amount Fermentable PPG °L Bill %
1.6 lb Belgian - Pilsner1.6 lb Pilsner 37 1.6 79.7%
0.1 lb American - Aromatic Malt0.1 lb Aromatic Malt 35 20 5%
0.02 lb American - Midnight Wheat Malt0.02 lb Midnight Wheat Malt 33 550 1%
0.125 lb Belgian Candi Sugar - Clear/Blond0.125 lb Belgian Candi Sugar - Clear/Blond 38 0 6.2%
0.1625 lb Honey 0.1625 lb Honey 42 2 8.1%
2.01 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.04 oz Pacific Gem0.04 oz Pacific Gem Hops Pellet 15.4 Boil 60 min 20%
0.04 oz Pacific Gem0.04 oz Pacific Gem Hops Pellet 15.4 Boil 30 min 20%
0.04 oz Sorachi Ace0.04 oz Sorachi Ace Hops Pellet 11.1 Boil 15 min 20%
0.04 oz Sorachi Ace0.04 oz Sorachi Ace Hops Pellet 11.1 Boil 5 min 20%
0.04 oz Sorachi Ace0.04 oz Sorachi Ace Hops Pellet 11.1 Boil 0 min 20%
 
Other Ingredients
Amount Name Type Use Time
1 each jalapeno (chopped) Flavor Boil 10 min.
2.6 oz Agave Nectar Other Boil 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Notes

JALAPEÑO SAISON SPICY

6.2% ABV

60-MINUTE MASH AT 152 ° F
1 ¾ quarts water, plus 1 gallon for sparging
1.6 pounds Belgian Pilsner malt
0.1 pound Aromatic malt
0.02 pound Munich malt

60-MINUTE BOIL
0.08 ounce Pacific Jade hops, divided into halves
0.12 ounce Sorachi hops, divided into thirds
1 jalapeño pepper, chopped, with seeds
0.2 pound clear Belgian Candi Sugar
⅓ cup agave nectar (***listed as "Honey" under fermentables)


FERMENT
½ packet Belgian ale yeast, such as Wyeast Belgian Saison or Safbrew T-58
3 tablespoons agave nectar, for bottling

MASH:
In a medium stockpot, heat the 1 ¾ quarts water over high heat to 160 ° F. Add all the malts and stir gently.
The temperature should reduce to 150 ° F within 1 minute. Turn off the heat.
Steep the grains for 60 minutes between 144 ° F and 152 ° F. Every 10 minutes, stir and take the temperature.
If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F.
After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches

170 ° F. Turn off the heat.

SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 ° F water over the grains.
Recirculate the collected liquid through the grains once.

BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil.
When it starts to foam, reduce the heat to a slow rolling boil and add half of the Pacific Jade hops.
Add the remaining Pacific Jade hops after 30 minutes,
one third of the Sorachi hops after 45 minutes,
the chopped jalapeño after 50 minutes,
and another third of the Sorachi hops after 55 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.
At the 60-minute mark, turn off the heat,
add the remaining Sorachi hops,
the Belgian Candi Sugar,
and the agave nectar, and stir to dissolve the sugar.
Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes.

FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark.
Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly.
Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution.
The solution will begin to bubble as the yeast activates, pushing gas through the tube.
Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the agave nectar.
Two weeks after bottling, your beer will be ready to open.
Chill and share with friends, if you’re the sharing type.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2012-08-17 23:11 UTC
Other Brewers Who Brewed This Recipe:
Duke Design
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jambower 04/29/2013 at 04:56am
awesome. thanks


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