| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 1/3 | lb | John Bull amber malt |
| Extract | ||
| 1/2 | lb | Crystal malt |
| 1/2 | lb | Dark dry malt |
| 1/2 | lb | Corn sugar |
| 10 | Fresh | |
| 2 | oz | Cascade hops |
| Munton & Fison ale yeast | ||
| Jalapeno peppers |
INSTRUCTIONS
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 Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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