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Jalapeño Cream Ale

44 Fire in the hole (BIAB)

Brew Type: All Grain Date: 2/1/2011
Style: Cream Ale Brewer: Scott Churchill
Batch Size: 2.50 gal Assistant Brewer:
Boil Volume: 3.50 gal Boil Time: 60 min
Brewhouse Efficiency: 70.00 % Equipment: Brew Pot (4 Gallon)
Actual Efficiency: 84.07 %
Taste Rating (50 possible points): 35.0

Ingredients
Amount Item Type % or IBU
3.50 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 87.06 %
0.40 lb Honey Malt (25.0 SRM) Grain 9.95 %
0.12 lb Biscuit Malt (23.0 SRM) Grain 2.99 %
0.50 oz Cluster [7.00 %] (60 min) Hops 28.9 IBU
6.00 items Jalepeno Peppers (Secondary 1.0 weeks) Misc
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.042 SG (1.042-1.055 SG) Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.012 SG (1.006-1.012 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 6.0 SRM (2.5-5.0 SRM) Color [Color]
Bitterness: 28.9 IBU (15.0-20.0 IBU) Alpha Acid Units: 3.5 AAU
Estimated Alcohol by Volume: 3.84 % (4.20-5.60 %) Actual Alcohol by Volume: 5.21 %
Actual Calories: 220 cal/pint


Mash Profile
Name: Single Infusion, Light Body, No Mash Out Mash Tun Weight: 4.00 lb
Mash Grain Weight: 4.02 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 1.50 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 10.91 qt of water at 155.2 F 150.0 F 90 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.6-2.7 vols)
Estimated Priming Weight: 1.9 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 68.0 F


Notes
Brought strike water to 160 degrees added grain which dropped the water to 154. Wrapped BP in towels to try to maintain temp for 90 minute mash.

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