This cream ale with pickles comes courtesy of Fred Coleman. Coleman is one of the homebrewers featured in the article Adaptive Brewing In the Modern World” (November/December 2024 Zymurgy Magazine), an article by Robin Packmayer that explores creative ways disabled homebrewers navigate the beermaking process.
This cream ale with pickles comes courtesy of Fred Coleman. Coleman is one of the homebrewers featured in the article Adaptive Brewing In the Modern World” (November/December 2024 Zymurgy Magazine), an article by Robin Packmayer that explores creative ways disabled homebrewers navigate the beermaking process.
Ingredients:
- MALTS
- 8 lb. (3.86 kg) Pilsner malt
- 1 lb. (454 g) flaked corn
- 8 oz. (227 g) dextrin malt
- HOPS
- 1 oz. (28 g) Comet, 9.5% a.a @ 60 min
0.5 oz. (14 g) Comet, 9.5% a.a @ 10 min - YEAST
- SafAle US-05
- OTHER INGREDIENTS
- 2 quarts dill pickles, with brine
- 4 to 6 roasted jalapeno peppers
Specifications:
Yield: 5 U.S. gallons (18.9 L)
Original Gravity: 1.046 (11.5°P)
Final Gravity: 1.013 (3.25°P)
ABV: 4.33%
IBU: 40
SRM: 3.3
Efficiency: 65%
Directions:
Mash at 148°F–152°F (64–67°C) for 60 minutes.
After fermentation is complete, roast the jalapenos evenly for 30 minutes at 350°F, then coarsely chop and soak them in vodka overnight. Rack the beer into a clean, sanitized keg with the pickles, pickle brine, roasted jalapeños, and their soaking vodka.
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