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Author Topic: smokey jalapeno ale  (Read 2213 times)

Offline mikegraham

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smokey jalapeno ale
« on: February 23, 2016, 05:34:34 PM »
thinking on doing a smokey jalapeno ale anyone have recommendations on how many peppers for a 5 gal batch? :drink:

Offline Roger

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Re: smokey jalapeno ale
« Reply #1 on: February 23, 2016, 05:56:14 PM »
That's a hard one to answer. Depends how spicy you like it I guess. I think @jamie_savoie made a spicy Mole Sout a while ago maybe he could chime in.

Offline robcoombs

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Re: smokey jalapeno ale
« Reply #2 on: February 23, 2016, 06:06:54 PM »
What base beer are you putting this into?
For Stone's smoked porter with chili peppers they say 0.42oz in secondary for three days,or more depending on your spice preferences.
« Last Edit: February 23, 2016, 06:12:20 PM by robcoombs »

Offline mikegraham

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Re: smokey jalapeno ale
« Reply #3 on: February 23, 2016, 07:09:52 PM »
not 100% sure on it yet still thinking

Offline robcoombs

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Re: smokey jalapeno ale
« Reply #4 on: February 23, 2016, 07:28:23 PM »
Sculpin makes a habanero IPA, though I haven't had it. Any other beers I've had with chili peppers have been porters or stouts.

Offline Cuba

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Re: smokey jalapeno ale
« Reply #5 on: February 23, 2016, 08:32:13 PM »
Ive gotta couple dried carolina reapers. Throw those in and see what happens!

Offline mikegraham

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Re: smokey jalapeno ale
« Reply #6 on: February 23, 2016, 09:00:31 PM »
Ive gotta couple dried carolina reapers. Throw those in and see what happens!

thanks but i dont think i would do that haha

Offline ECH

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Re: smokey jalapeno ale
« Reply #7 on: February 24, 2016, 03:04:51 AM »
Sculpin makes a habanero IPA, though I haven't had it. Any other beers I've had with chili peppers have been porters or stouts.

Its not too bad, bit of spice, but not overwhelming. Depending on your digestive tract, it may actually be worse coming out, then going in.....if you know what I mean!!  :lol: