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Jalapeno Cream Ale

173 calories 15.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ME!
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created Saturday September 29th 2018
1.053
1.010
5.7%
30.99
3.93
5.38
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.05 lb American - Pale 2-Row7.05 lb Pale 2-Row 37 1.8 62.1%
1.75 lb Flaked Corn1.75 lb Flaked Corn 40 0.5 15.4%
2 lb American - Vienna2 lb Vienna 35 4 17.6%
0.55 lb American - Carapils (Dextrine Malt)0.55 lb Carapils (Dextrine Malt) 33 1.8 4.8%
11.35 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 45 min 22.21 50%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 10 min 8.77 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Regular BIAB mash with dunk sparge Infusion 153 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Jalapeno Flavor Boil 1 hr.
2 each Jalapeno Flavor Primary 2 days
2 each Juice and zest limes Flavor Primary 0 min.
3 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
2.50 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
14208
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Author: ME!, Method: BIAB, Style: Spice, Herb, or Vegetable Beer, ABV 5.7%, IBU 30.99, SRM 3.93, Fermentables: (Pale 2-Row, Flaked Corn, Vienna, Carapils (Dextrine Malt)) Hops: (Simcoe) Other: (Jalapeno, Juice and zest limes, Gypsum, Calcium Chloride, Epsom Salt, Lactic acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-13 23:35 UTC
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