Jumpin' Jalapeño Saison

JALAPEÑO SAISON SPICY

6.2% ABV

60-MINUTE MASH AT 152 ° F
1 ¾ quarts water, plus 1 gallon for sparging
1.6 pounds Belgian Pilsner malt
0.1 pound Aromatic malt
0.02 pound Munich malt

60-MINUTE BOIL
0.08 ounce Pacific Jade hops, divided into halves
0.12 ounce Sorachi hops, divided into thirds
1 jalapeño pepper, chopped, with seeds
0.2 pound clear Belgian Candi Sugar
⅓ cup agave nectar (***listed as "Honey" under fermentables)


FERMENT
½ packet Belgian ale yeast, such as Wyeast Belgian Saison or Safbrew T-58
3 tablespoons agave nectar, for bottling

MASH:
In a medium stockpot, heat the 1 ¾ quarts water over high heat to 160 ° F. Add all the malts and stir gently.
The temperature should reduce to 150 ° F within 1 minute. Turn off the heat.
Steep the grains for 60 minutes between 144 ° F and 152 ° F. Every 10 minutes, stir and take the temperature.
If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F.
After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches

170 ° F. Turn off the heat.

SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 ° F water over the grains.
Recirculate the collected liquid through the grains once.

BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil.
When it starts to foam, reduce the heat to a slow rolling boil and add half of the Pacific Jade hops.
Add the remaining Pacific Jade hops after 30 minutes,
one third of the Sorachi hops after 45 minutes,
the chopped jalapeño after 50 minutes,
and another third of the Sorachi hops after 55 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.
At the 60-minute mark, turn off the heat,
add the remaining Sorachi hops,
the Belgian Candi Sugar,
and the agave nectar, and stir to dissolve the sugar.
Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes.

FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark.
Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly.
Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution.
The solution will begin to bubble as the yeast activates, pushing gas through the tube.
Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the agave nectar.
Two weeks after bottling, your beer will be ready to open.
Chill and share with friends, if you’re the sharing type.