This past Saturday night over at IGG's house we were tasting some very good home brews and got on the topic of Chile Beer. Which IGG's buddy had a very good chile beer that we tried. Way better than any chile beer I have ever bought. We talked some more about it and today I did a search and found this recipe for it. Thought maybe some one would like to try it:
Jalapeno Creme Ale
Ingredients
Recipe Info
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
Instructions
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.
Jalapeno Creme Ale
Ingredients
Recipe Info
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
Instructions
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.