Sparky's after-burner brew

Yield: 1 Servings

Measure Ingredient
3⅓ pounds John Bull amber malt
\N \N Extract
½ pounds Crystal malt
½ pounds Dark dry malt
½ pounds Corn sugar
10 \N Fresh
2 ounces Cascade hops
\N \N Munton & Fison ale yeast
\N \N Jalapeno peppers

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

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