Mild Jalapeño Pepper Beer

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Kevin Presson of Abingdon, MD, member of the Libation Association of Northern Maryland, won a gold medal in Category #21: Spice/Herb/Vegetable Beer during the 2007 National Homebrew Competition Final Round in Denver, CO. Presson’s Spice/Herb/Vegetable Beer was chosen as the best among 173 final round entries in the category.

To see other winning homebrew recipes from the 2007 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Mild Jalapeño Pepper Beer | Spice/Herb/Vegetable Beer

Ingredients

  • For 5 Gallons (19 L)
    • 14.5 lb (6.58 kg) Maris Otter malt
    • 1.75 lb (0.79 kg) 60° L crystal malt
    • 0.5 lb (227 g) dextrin malt
    • 0.5 lb (227 g) peat smoked malt
    • 0.25 lb (113 g) biscuit malt
    • 2.0 oz (57 g) chocolate malt
    • 1.5 oz (43 g) E.K. Goldings pellet hops, 5% a.a. (90 min.)
    • 1.0 oz (28 g) Fuggles pellet hops, 4% a.a., (10 min.)
    • 1.0 lb jalapeños
    • White Labs WLP 007 Dry English ale yeast (1 vial)
    • White Labs Servomyces yeast nutrient (1 capsule)

    Specifications

    Directions

    1. Mash grains at 158° F (70° C) for 90 minutes. Cut 1 lb (0.45 kg) jalapeños in half, seed, and roast in an oven at 250° F (121° C) for 20 minutes. Steep after boil for 30 minutes.
    2. Primary fermentation for 7 days at 65° F (18° C) in glass.
    3. Secondary fermentation for 14 days at 65° F (18° C).
    4. Forced CO2 to carbonate (2.5 vol).