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Gringo Cerveza Jalapeno Ale

Brewed: 03/25/2012   Bottled: 04/08/2012
gringo.JPGFor quite some time, I thought it might be fun to do a jalapeno beer. My buddy "CrazyBrody" has a recipe 44 Fire in the hole that inspired me to actually make my own recipe. Yes, I stole quite a bit of it from him.

I've used the name "Gringo Cerveza" before, and at one point even had plans to upgrade it to a partial mash recipe.  The original was more of a weak APA, and although I enjoyed it at the time, I have plenty of great pale ale recipes now.  This one is a "lawn-mower" type cream ale with a low-alcohol content (low for me, anyway).  The jalapenos come through nicely in a lightish-bodied beer I think.

My first attempt was a 5-gallon batch split in two.  Half had jalapenos added after primary fermentation.  The other half had no jalapenos. 

This was my first all-grain BIAB brew day.  For more on BIAB, follow this link.

On my second batch I decided to try using popcorn instead of flaked corn. I got the idea from Sun King Brewery's PopCorn Pilsner which I heard about on the Brewing Network. I talked about the impression that interview had on me on my blog post Popcorn Beer #HomeBrew.

For more on my blog about Gringo Cerveza:


I also blogged about my first time with popcorn at The Homebrew Academy. See Popcorn Jalapeño Cream Ale and Jalapeños in the Popcorn.

Gringo Cervesa --- Batch 2

Spice, Herb, or Vegetable Beer
Batch Size
5.50 gal
All Grain
Boil Size
7.00 gal
Brewhouse Efficiency
Boil Time
90 minutes

Recipe Characteristics

Recipe Gravity
1.046 SG
Estimated FG
1.012 SG
Recipe Bitterness
22.9 IBUs (Rager)
Alcohol by Volume
4.4 %

Recipe Color
5.0 SRM

Measured OG:

Measured FG:

Measured ABV:


Amt Name Type # %/IBU
7 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
13.0 oz Corn, Popped (1.3 SRM) Grain 2 8.4 %
10.1 oz Honey Malt (25.0 SRM) Grain 3 6.5 %
4.0 oz Biscuit Malt (23.0 SRM) Grain 4 2.6 %
4.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 2.6 %
0.38 oz Columbus (Tomahawk) [17.00 %] - Boil 50.0 min Hop 6 22.9 IBUs
1.0 pkg Notingham Dry Ale Yeast Yeast 7 -
6.00 Items Jalapeno Peppers (Secondary 3.0 days) Flavor 8 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 11.80 qt of water at 168.2 F 156.0 F 45 min

Batch sparge with 2 steps (1.68gal, 3.50gal) of 168.0 F water Recipe Notes
Ferment in two Mr. Beer Kegs 4 days.
Cut up Jalapenos, soak in vodka, put in hop sack(s), and then add to one fermenter.
Leave Jalapenos in the fermentor for 4 days and then remove.
Carb with 4.5oz sugar boiled for 5 minutes in 2 cups water (2.25 for each keg).
Remember to keep batches separate.
Splitting a batch (this time) and only adding Jalapenos to half.

Brewing Record

Brew Date:

Strike Temp:
Mash Temps:
inconsistent but think it was close to 154
Pre-boil OG
1.040 (1.043 SG)
Pre-boil Vol
7.25 (7.00 gal)
Actual Mash Efficiency

Pitch Temp

Day 1: Started early in the day. 62
Day 2: 65 ish
Day 3: 68 ish

Click here to see previous recipes
Brewing Notes:
03/08/2012 esheppy
Drinking the last of the non-jalapeno beer. I actually think it is pretty good still. There are 3 jalapeno beers left.
03/28/2012 Brew Day (Sunday) esheppy
Brewed up Sunday. Used a sparge grain bag in the mash just-in-case, popcorn was no problem in the sparge. Blogged about brew day on the Homebrew Academy. Fermentation started cold. By day 3, I just let it go to 68ish.
03/29/2012 esheppy
Tried some of the previous batch while chopping up the jalapeños for this one. Still a great pepper beer. Then, soaked the new peppers in vodka and star san, then put them in a nylon bag and added them into the fermentor. Took a sample. Tasted real good. Not sure I detect a difference between popcorn and the flaked corn from my previous batch. There is certainly a corn flavor in there though. Gravity is at about 1.006. I don't expect it will get a lot lower.
03/29/2012 esheppy
Actually 1.007 adjusted for temperature. That puts my ABV at 5.8 which is more than 1% higher than I had planned for. Not really a session beer anymore. Oh well. Also noticed that my bittering addition was supposed to be at 50 minutes and I am pretty sure I added it at 60.
04/01/2012 esheppy
Have forgotten to check this the past couple days. Today I opened the cooler that the fermentor is in and got a huge whiff of the jalapenos. This worried me a bit, but when I tried a sample in a shot glass, it tasted like the peppers still needed more time on the beer.
04/03/2012 esheppy
Tried last night and again tonight. Decided to take peppers out tonight. Think it is not as hot as last batch, but has a nice pepper aroma and flavor. Should bottle up this weekend.
04/08/2012 Bottled esheppy
Bottled up the jalapeño beers and then the non-jalapeño beers. Both got 2.25oz of sugar boiled in a bit less than 2 cups, cooled and added to a keg. I used the beer gun to bottle. I got 25 12oz jalapeño bottles. For the non-jalapeño beer I got 3 12oz, 5 bombers, and 4 liter bottles. NOTE: I did not clean out the keg after bottling the jalapeño beer. I may have a hint of pepper flavor in the first few non-jalapeño beers. Samples tasted great.
04/09/2012 esheppy
I keep forgetting to mention that I used Notingham Dry Ale Yeast instead of US05 because my LHBS was out of US05. Notingham REALLY flocculates strong. Based on the flavor of this beer, I might have to start using this yeast more. It does seem to attenuate more than I used to too.
04/26/2012 esheppy
Had my 2nd jalapeno tonight with supper. Yummy. Very carbonated. Lots of thick creamy long lasting head.
09/28/2012 esheppy
Still drinking these. They still taste fabulous.
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