Jalapeño Stout - Beer Recipe - Brewer's Friend

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Jalapeño Stout

189 calories 20.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CoPENBRaU
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Friday November 4th 2016
1.057
1.015
5.6%
23.2
29.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 54.5%
4 lb German - Pilsner4 lb Pilsner 38 1.6 36.4%
1 lb American - Chocolate1 lb Chocolate 29 350 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 7.28 25%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 45 min 6.69 25%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 30 min 5.6 25%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 15 min 3.61 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Publix Spring Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.2 g | 32.8 qt) 6.63 26.5  
Mash volume with grains (equipment estimates 9.08 g | 36.3 qt) 7.51 30  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 6.63 26.5
Equipment Profile Used: System Default
 
Notes

I add 5 gallons to the kettle and heat to 155-160. Then add the grain bag and stir in the grain as it is poured to lower the mash temp to 152 for 60 minutes.

At the end of the mash, heat to 170 degrees and cut the heat. Pour 1 gallon of strike water to 170 degrees over the grain bag once draining has slowed. (I begin to boil the wort while the bag drains to save time)

Add 6 diced Jalapeño at 10 minutes left in the boil. (Remove seeds for just flavor...leave seeds for more spice)

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  • Last Updated: 2016-11-04 13:00 UTC