Jalapeno Kolsch - Beer Recipe - Brewer's Friend

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Jalapeno Kolsch

165 calories 17.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday December 10th 2013
1.050
1.013
5.0%
21.6
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 lb Liquid Malt Extract - Extra Light6.8 lb Liquid Malt Extract - Extra Light 37 2.5 87.2%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 6.4%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 6.4%
7.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Tettnanger1.75 oz Tettnanger Hops Pellet 4.4 Boil 60 min 18.16 58.3%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 15 min 2.63 16.7%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 5 min 0.41 8.3%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 2 min 0.17 8.3%
0.25 oz Spalt0.25 oz Spalt Hops Pellet 4.5 Boil 2 min 0.22 8.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Quartered Jalapeno w/seeds Flavor Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 each Quartered Jalapeno w/seeds Flavor Secondary --
1 tsp Gelatin Fining Secondary --
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal mash grains -- -- 150 °F 45 min
0.5 gal rinse grains into brewpot, boil, add malt, top up to 3.5 gallons, boil, start hop schedule. Sparge -- 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.67 g | 26.7 qt) 2.56 10.2  
Mash volume with grains (equipment estimates 6.67 g | 26.7 qt) 2.64 10.6  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.56 2.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.56 10.2
Equipment Profile Used: System Default
 
Notes

Be sure to pasteurize the Jalapeno going into secondary. Leave in secondary 14 days, add gelatin 3 days before bottling and cold crash in fridge to clarify beer. It will be crystal clear. Bottle condition 21 days, chill, enjoy.

This beer has just the right amount of heat..and a beautiful nose of fresh cut Jalapeno peppers..

Cold going down...then a little heat!

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  • Last Updated: 2014-03-31 14:04 UTC