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

Enigma Oat Coat

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! 

Enigma Oat Coat

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min 40 IBUs 5.94 SRM 1.060 1.015 5.87 %

Fermentables

Fawcett Oat Malt
Name Amount %
American Pale malt 5 lbs 66.7
Fawcett Oat malt 2.5 lbs 33.3

Hops

Name Amount Time Use Form Alpha %
Enigma 2.5 g 60 min Boil pellet 17.8
Enigma .5 oz 5 min Boil pellet 17.8
Enigma .5 oz 0 min Flamemout pellet 17.8
Enigma .5 oz 20 min Whirlpool 150°F pellet 17.8
Enigma .5 oz 14 days Dry hop pellet 17.8
Enigma 1 oz 7 days Dry hop pellet 17.8
Enigma .5 oz N/A Keg hop pellet 17.8

enigma hops

Yeast

Name Lab Attenuation Temperature
1318 London III slurry (3rd gen) Wyeast 71-75% 64°F-74°F

Mash

Step Temperature Time
Mash 150°F 60 min

Water

Calcium Magnesium Sodium Chloride Sulfate
104 2 14 111 70

Fermentation

Step Time Temperature
Primary 18 days Ambient (~68)

Notes

Brewed: 12/4/18 | OG:1.052 | FG: 1.005 | ABV: 6.2%

Water: Minneapolis tap water| campden, 1 g gypsum, 2 g calc chloride to mash

70% efficiency | whirfloc/yeast nutrient @15

Got horrible efficiency due to crush, FG was abnormally low for this yeast, time for a new generation.

Tasting notes to follow.

 

Hockeytime Pale Ale Tasting

Appearance

Light amber color with large off white creamy head. Nice lacing. Very nice clarity.

Aroma

fruity hops, a hint of caramel, grain. Smells very clean and crisp.

Taste

A tiny touch of caramel, and clean malt. Assertive bitterness. Hops pop at the end and clean bitterness lingers.

Mouthfeel

Good carbonation, medium mouthfeel. Has nice body, but finishes crisp.

Notes

this beer is extremely clean.  No fruitiness from the yeast, it lets the grain and hops shine. I could go a little easier on the hops for more balance. However, this is a damn good pale ale.

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.

 

Ginger Pale Ale Tasting

I’m a sucker for a good pale ale, when done really well they hit the spot for me. I wanted to brew something clean with a little refreshing zing so I landed on a ginger pale ale. So, I developed a simple recipe that would mesh well with the ginger while also being drinkable, light, and flavorful. Here are the results:

Ginger Pale AleAppearance

Golden copper color, nice clarity but not crystal clear. off white head, dissipates very slowly. light lacing

Aroma

Light smooth caramel, clean and crisp. Ginger (was more present in previous bottles), slightly herbal.

Taste/Flavor

Smooth, dry, drinks so cleanly and easily. very drinkable, tiny caramel touch, ginger in the back end. Assertive bitterness. Nothing lingers, finishes really clean.

Mouthfeel

Nice carbonation (not spritzy), with a light body.

Notes

Brewed: 7/22/2018 | Bottled: 7/30/2018 | Drank 8/23/2018

This beer hits the spot. The little bit of caramel melds really well with the ginger. Bitterness is on point, the ginger was more assertive in earlier bottles (i enjoyed those better).

Check out the recipe here.