Sparky's After-Burner Brew
spiced ale, pepper beer, jalapeno pepper, chili beer, extract
Source: Marc Light (firstname.lastname@example.org)
Issue #483, 8/28/90
The beer is amber, clear, has enough hops for me, and has a great spicy
(bordering on hot) aftertaste.
- 3.3 pounds, John Bull amber malt extract
- 1/2 pound, crystal malt
- 1/2 pound, dark dry malt
- 1/2 pound, corn sugar
- 10, fresh Jalapeno peppers
- 2 ounces, Cascade hops
- Munton & Fison ale yeast
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.
- O.G.: 1.020
- F.G.: 1.002
- Primary Ferment: 4 hours
- Secondary Ferment: 8 days