Sparky's after burner brew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3⅓ | pounds | John Bull amber malt |
| Extract | ||
| ½ | pounds | Crystal malt |
| ½ | pounds | Dark dry malt |
| ½ | pounds | Corn sugar |
| 10.00 | Fresh | |
| 2.00 | ounce | Cascade hops |
| Munton & Fison ale yeast | ||
| Jalapeno peppers | ||
Directions
Chop up Jalapeno peppers and boil them with the wort for 30 minutes or so. Strain them out when pouring wort into primary. Rack to secondary about 4 hours after pitching yeast. Note: When handling jalapenos, be sure to wash hands thoroughly or wear rubber gloves.
You'll find out why if you are a contact lens wearer. (I discovered this the hard way---making pickles, not beer.) --- Ed. The beer is amber, clear, has enough hops for me, and has a great spicy (bordering on hot) aftertaste. Original Gravity: 1.020 Final Gravity: 1.002 Primary Ferment: 4 hours Secondary Ferment: 8 days