| 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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