pale ale Archives

Recipe

Jalapeño Business Pale Ale

Posted on April 23, 2019May 12, 2019by mrwesleyjohnson

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 %

Fermentables

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

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

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Recipe

Enigma Oat Coat

Posted on January 8, 2019January 9, 2019by mrwesleyjohnson

I love enigma hops. Enigma hops are an Australian variety that are descendants of the Swiss Tettnang hop. Their descriptors are “pinot gris, raspberries, red currant, and light tropical fruit.” In the hop spectrum, they’re heavy on the fruit and they’re close to galaxy and vic secret, but lean more toward spice (see pic).

I had my first taste when I got my hands on a fresh can of Other Half‘s Enigma IPA. I loved how the hops were a little spicy, but also really fruity, tropical, and slightly dank. I was then on the search to get some of these hops. At that time, they weren’t easy to get, but I kept searching. I then got my hands on Other Half’s DDH All Enigma Everything and that really showcased the hops juiciness and fruitiness and I was even further hooked! Once I was finally able to get some Enigma hops I brewed an all Enigma IPA and it was bomb. Later I brewed Enigmanilla, with all enigma hops. Now on to the Enigma Oat Coat.

This beer has a simple base of Pale Ale malt and Fawcett Oat malt. I love brewing with oats, and now that I can regularly get oat malt, I’ve been using it quite a bit. I feel it gives the beer a distinct “oat” flavor and does wonders for head retention and body. Hopped exclusively with enigma hops, this has all the fruity, lightly spicy goodness. Check the recipe!