What do when you want a light ale on tap made with some ingredients from the backyard? You make a Blackberry Grape Jalapeno Kolsch. I use the style of Kolsch loosely here. It’s a malt bill that’s similar to Kolsch inspired brews I’ve made before but as I didn’t have Pilsen malt I substituted it for Golden Promise:
| 1 tsp | Calcium Chloride (mash) |
| .25 tsp | lactic acid (mash) |
| 9 lbs | Pale Malt, Golden Promise (3.0 SRM) |
| 8 oz | Carapils (1.5 SRM) |
| 8 oz | Wheat Malt (2.0 SRM) |
| 0.50 oz | Hallertau Magnum (14.10%) T-60 |
| 1 oz | Saaz (2.6%) T-15 |
| 1 tsp | Irish Moss T-10 |
| 1 pkg | SafAle K-97 German Ale |
On day 6 of fermentation the SG was steady at 1.010. That’s when I dumped approximate 1.5 lbs of Blackberry, 1/2 lb of grapes, and one Jalapeno (all from the backyard) in the fermenter.
Of course the extra sugars kicked off a second fermentation. I waited another 10 days and keg’d it. I was pretty sure the secondary fermentation would be done by then.
Before the additions the brew was at 5.4% ABV. So I’m guessing the end result is between 6 – 6.5 %.
This beer was transformed from what would have been a clear crisp Kolsch inspired brew to something that’s hazy, slightly tart, berry flavors are subtle as is the Jalapeno aroma and flavor (no heat). Since I like heat I may add two Jalapenos next time 🙂