J.B.'s Hot Chocolate
pepper beer, spiced ale, chocolate, jalapeno, serrano, extract
Source: Stephen M. Kranz (email@example.com),
r.c.b., March 6, 1995
This is an extract/grain recipe I recently made using Jalapeno and Serrano
peppers which has an extremely MILD pepper hint and is a very drinkable
beer. The beer friends I know have said this is one of the best beers
they've ever had.
- 3.3 lb. can Morgan's Light extract syrup
- 3.3 lb. can Morgan's Amber extract syrup
- 1/2 lb. chocolate malt, crushed
- 1/2 lb. crystal malt, crushed
- 1 cup molasses
- 2/3 lb. light honey
- 4 oz. unsweetened baker's chocolate, chopped up into small pieces
- 2 jalapeno peppers, fresh, cut in half lengthwise
- 2 serrano peppers, fresh, cut in half lengthwise
- 2 yellow (pepperoncini?) peppers, fresh (don't know what kind, look sort
jalapeno peppers, but yellow. Similar to Jalapenos in hotness)
- 1.5 oz. Hersbrucker hops (2.9%) for 60 min.
- .5 oz. Hersbrucker hops (2.9%) 5 min. steep
- 5 gallons spring water
- 2 pkgs. John Bull dry ale yeast
Put grains in cold spring water, heat to boil and remove grains.
Add malt extract, molasses and honey. Return to boil.
Add chocolate, jalapeno and serrano peppers and boiling hops. Boil
60 minutes. Remove from heat and add aroma hops. Steep for 5 minutes.
Strain hot wort into fermenter with VERY cold spring water to make
5 gallons. Rehydrate dry yeast in 1 cup 95 F water for 30 min, then
pitch into 75 F wort.
Primary fermentation 70-73 F for 7 days. At this stage, pepper taste
very noticeable. Racked into secondary fermenter, roasted yellow peppers
slightly, then cut them into slices and add to secondary. Fermented
additional 7 days at 60-63 F.