The Pick Pocket (pineapple/jalapeno) - Cream Ale

I use a 16-gallon Vevor kettle that boils-off 1.5 gallons an hour. adjust to your equipment. Strike water 8.33 gallons. mash-in temp should be 152f (strike water 166) Sparge/rinse (this is a BIAB method) your grains at 170f to bring your volume back to preboil volume. Deseed peppers and soak in 2-3 oz of vodka for 1-2 weeks. the vodka (now a tincture) can also be added to the fermenter after primary is complete in a muslin bag (after day 3 check for taste. 1.5-2 cups of pasteurized pineapple juice (freeze, then thaw, the juice) which is also added with the jalapenos. Pineapple puree or whole pineapple can be substituted but need special preparation before adding. Jalapenos can be roasted for a smokey taste on its on AND NOT IF IT WAS VODKA SOAKED and be added to the fermenter shortly after roasting (the roasting will help to sanitize the peppers but bring them down to room temps before adding). 152f target mash-in temps.
Gypsum =3.12 grams
Epson salt = 2 grams
Sodium chloride = 1.14 grams
Calcium chloride = 3.97