4 replies to this topic

[MAZ]

Connie requested a "yummy" beer recipe, which if I recall correctly means a beer with something in it (like chocolate, fruit, etc...) (j/k Connie!)

This recipe comes from Jan/Feb 2009 Zymurgy - they did a feature on some winning Pro-Am beer recipes. I haven't brewed it myself, but plan to do so this Spring or Summer. It's been ages since I made a chile pepper beer, and this one sounds really tasty.

Tres Marias Jalapeno Pilsner
Recipe by Chris Whitbeck/brewed at Great Basin Brewing Co.
GABF Pro-Am 2008

Ingredients (for 5-gal)
10 lb American 2-row pale malt
0.5 lb Munich malt
0.5 lb caramel Helles malt
1 oz Perle - 60 min
0.5 oz Perle - 15 min
0.25 oz Perle - 5 min
6 roasted jalapeno chiles, slivered and deveined (in primary)
3 roasted jalapeno chiles (in secondary for 1 week)

Wyeast 1056 American Ale yeast (or WLP001, or US-05)

Directions:
Mash @ 149F for 90 minutes. Roast chiles at 300F for 10 min. Make sure fermentation has started before adding the first 6 chiles to the primary fermenter.

Extract Version:
Substitute 8 lb of light liquid extract for the pale and Munich malts.

Says he used his homegrown Perle hops, so that's why there is no alpha rating. I'd shoot for 25-30 IBU. And even though he's calling it a pilsner, he's using American Ale yeast. This recipe would work well with either lager or (neutral) ale yeast IMO.

Does anyone have a tried-and-true chile beer recipe? I've sampled several chile-flavored beers over the years, and haven't found one that blew me away. I suspect it's a difficult ingredient to get "just right".

[MAZ]

Looks nice. I'll add it to my recipe file. Thanks!

[ncbeerbrewer]

Maybe its the fact that I love chile peppers or that the summer months are rolling in now too but I think I am going to make a Chile beer soon. I have a recipe for a West Coast hoppy style Amber Ale I brewed last October and I think that would be good to roll with some Jalapenos or Habs. I like both of these recipes though. MAZ has you brewed yours yet? I am wondering if a certain hop would go good or bad with the peppers.

[MAZ]

nc, I did brew mine, and just kegged it 2 days ago actually. Here's the recipe. It's a little different than both posted above because I decided I didn't want 5 gallons in case it just didn't come out right. So I brewed a 6.5 gallon batch and split it in half when I racked to secondaries. Half got the jalapenos, and half was dry-hopped.

Blonde / Hot Blonde
6.5 gallons
OG: 1.048 (my efficiency was only ~65%)
FG: 1.006
Est Color: 4.5 SRM
Est IBU: 21.7 IBU

12 lbs domestic 2-row
1 lb White Wheat Malt
8.0 oz Cara-Pils/Dextrine
4.0 oz Honey Malt
0.50 oz Centennial (whole) [10.10 %] - 60 min
0.50 oz Centennial (whole) [10.10 %] - 20 min
0.50 oz Centennial (whole) [10.10 %] - 1 min

US-05 yeast

Half of batch - Dry Hopped with 0.50 oz Centennial (whole) [10.10 %]
Half of batch - Dry "Peppered" with 6 roasted jalapenos and 1 roasted poblano
Note: the peppers where soaked in vodka for several days before being added to brew

The pepper brew doesn't really have any pepper aroma, but it does have a decent flavor and a subtle burn. I believe the vodka extracted a bit of the heat and flavor, so the beer didn't pick up as much. I suppose if I want more heat I can always doctor up a pint with a few drops of the vodka (which as hophead says, it very very hot!).