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Gringo Cerveza Popcorn Ale

Brewed: 03/28/2018   Kegged: 04/21/2018
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 JalapeƱo Cream Ale and JalapeƱos in the Popcorn.

Gringo Cervesa --- Batch 3

Style Spice, Herb, or Vegetable Beer Batch Size 6.50 gal
Type All Grain Boil Size   8.81 gal
Brewhouse Efficiency   75.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity 1.045 SG Estimated FG 1.013 SG
Recipe Bitterness 23.6 IBUs (Rager) Alcohol by Volume 4.3 %
BU : GU   0.520        
Recipe Color 5.0 SRM
Measured OG:   1.043    Measured FG:   1.012 
ADF:    72   Measured ABV:   4.1 


Amt Name Type # %/IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
14.0 oz Corn, Popped (1.3 SRM) Grain 2 8.2 %
12.0 oz Honey Malt (25.0 SRM) Grain 3 7.1 %
4.0 oz Biscuit Malt (23.0 SRM) Grain 4 2.4 %
0.500 oz Magnum [12.70 %] - First Wort 90.0 min Hop 5 23.6 IBUs
4.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 2.4 %
1.2 pkg SafeAle American Ale (Fermentis #US-05) [25.00 ml] 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 12.97 qt of water at 168.2 F 156.0 F 45 min

Batch sparge with 2 steps (2.41gal, 4.40gal) of 168.0 F water

Recipe Notes
Brew as directed.
Ferment at 65 degrees for at least 4 days.
Optional: Cut up Jalapenos, soak in vodka, put in hop sack(s), and then add to one fermenter.
Optional: Leave Jalapenos in the fermentor for 4 days and then remove.
Force carbonate in keg.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.038 SG)   Pre-boil Vol   (8.81 gal)
Actual Mash Efficiency   Pitch Temp   64 
Day 1: Going strong 64
Day 3: Going strong 64  
Day ... 

Click here to see previous recipes
Brewing Notes:
03/27/2018 esheppy
Going to brew this soon. No jalapenos in this batch.
03/28/2018 esheppy
Brew day went well. OG a bit low (1.042), but not going to complain about that.
04/01/2018 esheppy
Really big Kraussen still, but main fermentation appears about done. 68
04/03/2018 esheppy
Still thick Kraussen on top. Still very cloudy. Took a sample. Gravity is 1.015. Tastes good. 68. Thinking about racking into secondary fermentor with gelatin and / or Calcium Chloride to help clarify the beer.
04/05/2018 esheppy
Kraussen is still thick, but is starting to fall. Clarity is also starting to improve.
04/22/2018 esheppy
Kegged yesterday. 1.012 FG. Maybe a bit of oxidized flavor in the sample. Have to see how it tastes on tap
04/28/2018 esheppy
Using this for bbq sauce recipes and other food things. Also, drinking the hell out of this while bbq-ing this weekend. I'm not as you think I drunk I am.
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