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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