Mild Jalapeņo Pepper Beer NHC07

Category 21: Spice/Herb/Vegetable Beer

Gold Medal

Kevin Presson, Abingdon, MD, Strong Scotch Ale with Roasted Jalapeño Peppers, Libation Association of Northern Maryland
"Mild Jalapeño Pepper Beer"

Strong Scotch Ale with Jalapenos

Ingredients for 5 U.S. 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% alpha acid (90 min.)

1.0             oz (28 g) Fuggles pellet hops, 4% alpha acid, (10 min.)

1.0       lb jalapeños

White Labs WLP 007 Dry English ale yeast (1 vial)

Forced CO₂ to carbonate (2.5 vol.)

White Labs Servomyces yeast nutrient (1 capsule)

Original Specific Gravity: 1.088

Final Specific Gravity: 1.035

Boiling Time: 90 minutes

Primary Fermentation: 7 days at 65° F (18° C) in glass

Secondary Fermentation: 14 days at 65° F (18° C)

Directions

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.

Judges' Comments

"Jalapeño aroma, peppers dominate, nice malty caramel under. Nice controlled heat, not hot at all. Balanced. Heat grows as you drink it."