Pepper Beer

Classification: spiced ale, pepper beer, chili beer, jalapeno peppers, serrano peppers, extract

Source: Paul Sherril (sherril_paul@tandem.com) Issue #871, 4/24/92

Most people said to introduce the peppers into the beer as late as possible, so I'm going to just put a slice in a few bottles and see how it goes. This way I don't blow a whole 5 gallons on this little perversion.

Ingredients:

6 pounds, Anderson light malt extract
8 ounces, light crystal malt
1--1/2 ounces, Cascade hops (boil)
1/2 ounce, Cascade hops (finish)
Wyeast pilsner yeast
several peppers (serrano, jalapeno), sliced

Procedure:

Ferment at 50 degrees (primary). Secondary at 45 degrees. At bottling place a piece of pepper in a dozen bottles. Some serranos, some jalapenos and a variety of sizes.