Recipe

Tribute Brewing Co.’s White Legs Jalapeño Wheat clone

Tribute Brewing Co.’s White Legs Jalapeño Wheat clone

(5 gallons/19 L, all-grain)
OG = 1.052  FG = 1.010
IBU = 16  SRM = 3  ABV = 5.5%

This recipe was designed and brewed by Marc O’Brien at Tribute Brewing Co., Eagle River, Wisconsin. It won a gold medal at the 2018 Great American Beer Festival in the “Chili Beer” category. The spring seasonal is described by the brewer as “A clean, refreshing wheat ale with jalapeños added post-fermentation. Lightly carbonated to allow the pepper flavor to come through.”

Ingredients
5.25 lbs (2.4 kg) Superior Pilsen malt
5.25 lbs. (2.4 kg) Canada Malting wheat malt
3.25 AAU Summit hops (60 min.) (0.2 oz./5.7 g at 16.6% alpha acids)
10 oz. (283 g) jalapeño pepper
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Try to keep the chloride-to-sulfate ratio at 2:1. Mash the grains at 152 °F (67 °C) for 60 minutes. Sparge and collect the wort, boil for 60 minutes, adding the hops at the beginning of the boil. 

Cool and ferment at 65 °F (18 °C) until specific gravity is unchanged for three days. Prepare the raw peppers by soaking them in brewery cleaner then sanitizing, removing tops, cutting in half, and removing the pith of some jalapeño halves to control the heat as desired. Add the prepared peppers after primary fermentation is complete.  When the desired flavor, aroma and heat level is reached (between three and seven days), package either in a keg to about 2.5 volumes of CO2 or in bottles with corn sugar.

Tribute Brewing Co.’s White Legs Jalapeño Wheat clone

(5 gallons/19 L, extract only)
OG = 1.052  FG = 1.010
IBU = 16.2  SRM = 4  ABV = 5.5%

Ingredients

5.75 lbs (2.6 kg) wheat dried malt extract
3.25 AAU Summit hops (60 min.) (0.2 oz./5.7 g at 16.6% alpha acids)
10 oz. (283 g) jalapeño pepper
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Starting with 5 gallons (19 L) of water that has a chloride-to-sulfate ratio at 2:1, heat to 180 °F (82 °C) then remove from heat. Stir in the dried malt extract until the extract is fully dissolved. Return wort to heat and bring up to a boil. Add the hops and boil for 60 minutes. 

Cool to yeast-pitching temperature and transfer wort to fermenter. Top off fermenter to 5 gallons (19 L) and ferment at 65 °F (18 °C) until specific gravity is unchanged for three days. Prepare the raw peppers by soaking them in brewery cleaner then sanitizing, removing tops, cutting in half, and removing the pith of some jalapeño halves to control the heat as desired. Add the prepared peppers after primary fermentation is complete.  When the desired flavor, aroma and heat level is reached (between three and seven days), package either in a keg to about 2.5 volumes of CO2 or in bottles with corn sugar.