Jalapeño Business Pale Ale

I had a really tasty beer with Serrano peppers from Headflyer Brewing, it was crisp, fruity, and full of pepper flavor and aroma with very little to no heat.  They describe it as “a combination of light heat from Serrano peppers paired with the citrus backdrop of pineapple” and it was bangin! This reminded me of some habanero peppers I put in vodka to make a tincture a while ago. When using peppers, a lot of people suggest using tinctures so you can start with a little and adjust the flavor\heat. I’ve also heard of using peppers in the boil to get deeper flavor. After some research on how to go about using the peppers, I wanted something easy drinking with nice pepper flavor so I settled on a Jalapeno Pale Ale.

To get the pepper flavor I wanted, I used them in the boil and also made a tincture to dose at kegging. For the boil peppers, I split and roasted them in the oven for about 20 minutes and threw them in the for last 15 minutes of the boil (1 deseeded). I ended up using all of the tincture at kegging to get maximum pepper flavor. Halfway through the keg I threw in a chopped jalapeno I froze in case I needed more. It added some nice spice and fresh pepper flavor. I wanted to use fruity hops, since it paired well in the beer that inspired this recipe so I used El Dorado and Citra hops. I’m quite pleased how this beer came out and it’s all gone as I write this. Check the recipe.

Jalapeño Business Pale Ale

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min  35.15 IBUs 7.32 SRM 1.047 1.010 5.17 %

Fermentablesgrains

Name Amount %
Pale Ale Malt 4 lbs 72.7
Red Wheat 1 lbs 18.2
Crystal 40L .3 lbs 5.5
Golden Naked Oats .2 lbs 3.6

Hops

Name Amount Time Use Form Alpha %
El Dorado 3 g 60 min Boil pellet 14.4
El Dorado .5 oz 8 min Boil pellet 14.4
Citra .5 oz 5 min Boil pellet 13.1
El Dorado .5 oz 3 days Dry hop pellet 14.4
Citra .5 oz 3 days Dry hop pellet 13.1
jalapeños
Split jalapeños (1 deseeded) before roasting.

Other

Name Amount Time Use Form
Jalapeño peppers 2 each 15 min Boil Spice
Jalapeno tincture ~1.5 oz 0 days Keg Spice

Yeast

Name Lab Attenuation Temperature
American Ale Yeast US-05 Fermentis/Safale 74-76% 64°F-82°F

Mash

Step Temperature Time
Mash 150°F 60 min

jalapeños in the boil

Water

Calcium Magnesium Sodium Chloride Sulfate
129 2 12 109 151

Fermentation

Step Time Temperature
Primary  10 days Ambient (~68)

Notes

Brewed: 4/4/19 | OG: 1.046 | FG: 1.008 | ABV: 5%

Water: Minneapolis tap water,  campden added, 2.5 g gypsum, 2 g calcium chloride

70% efficiency| Mash ph: 5.1 (adjusted) | whirfloc/yeast nutrient @15

Blueberry Muffin IPA Tasting

😋Appearance

Dark blue, indigo, wine-like color with a light pink head.

Aroma

Jammy and fruity, bright fresh, deep blueberry, and light sweet malt. faint hops.

Mouthfeel

Medium mouthfeel that’s lightly creamy with nice, lightly prickly carbonation.

Taste

At first you’re hit with a fresh, deep blueberry flavor and it washes with lightly sweet malt and finishes with blueberry essence and light hoppiness. The blueberry is the star here, but some light, sweet malty flavors are present.

Notes

This beer is really tasty! It has a light malt backbone that really let the blueberries shine. The flavor is unmistakably fruity and juicy and it drinks quite clean. It could be more muffin-like, but the flavor is so pleasant and fruity you don’t miss it. If I were to brew it again and wanted more muffin, I’d up the victory and Munich malt and maybe even add another “bready” malt in there as well. Overall, a very good beer.

Check the recipe here.

Enigma Oat Coat Tasting

Beer

Appearance

Golden/orange/light honey color, light haze.  Stiff white head that dissipates slowly.

Aroma

Stone fruit, melon, pineapple, berry, light spice, sweet malt, oaty, crisp.

Mouthfeel

Medium mouthfeel, light body, but a little creamy, nice crispy carbonation.

Taste

Starts with light sweet malt and oat flavors, then washes with tropical, fruity, and lightly dank hop flavor. There’s a tiny hint of spice and it finishes with light clean bitterness that doesn’t linger. 

Notes

I’m really digging this beer, and I <3 enigma hops. It drinks really clean, like a pale ale, and it has great aroma and mouthfeel. This beer could work with other hops as well. The oats add a nice mouthfeel and flavor and It’s supremely drinkable. It cleared quite a bit in the keg, but the flavors were stable for the life of the keg.

Check the recipe here.

Honey Chamomile Wheat Tasting

Appearance

White head with small bubbles that dissipate slowly. Light golden pale color. Light haze in early bottles, later bottles crystal clear.

Aroma

Chamomile, light earthiness, light sweetness, wheat, light floral notes

Taste

It has a nice clean-ness up front. The honey hits first for a second, then the chamomile washes with a little bitterness and flowery tea like flavor in the back end. It pairs really well with the wheat and honey. Not sweet at all, not perfumy or too flowery.  The wheat lingers.

Mouthfeel

This beer is almost effervescent, nice high carb. It has a light/medium body, not watery at all, but quite drinkable.

Notes

I really enjoy his beer. It’s an awesome summer beer that drinks clean and has interesting flavors that mesh well together. I rarely brew beers twice, but this will be back next summer.

Picked up a 2nd place medal at this years Byggvir’s Big Beer Cup in the Spiced beer category! Wooo

Check the recipe here.

Ginger Pale Ale Recipe

Ginger Pale Ale

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min ~40 IBUs 5.64 SRM 1.052 1.010 5.52 %

chopped ginger

Fermentables

Name Amount %
American 2-row 5 lbs 75.2
Munich 10L .75 lb 11.3
Flaked Barley .6 lb 9
Crystal 10L .3 lb 4.5

Whole leaf Tahoma hops

Hops

Name Amount Time Use Form Alpha %
Tahoma .5 oz 60 min Boil Leaf/whole ~6
Tahoma .5 oz 30 min Boil Leaf/whole ~6
Tahoma .5 oz 10 min Steep/Whirlpool Leaf/whole ~6

Other

Name Amount Time Use Form
Fresh ginger 2.6 oz 15 min Boil Spice

Yeast

Name Lab Attenuation Temperature
US-05 Safale 81% 64-82°F

US-05

Mash

Step Temperature Time
Mash 152°F 50 min

Fermentation

Step Time Temperature
Primary TBD 66°F

Notes

Brewed: 7/22/18 | Bottled: 7/30/18 | OG: 1.050 | FG: 1.010 | ABV: 5.25%

Water: Minneapolis tap water.

70% efficiency | Mash ph adjusted to 5.2 | whirfloc/yeast nutrient @15

Tasting notes.