Mesquite "O" Bite
Source: Mark Hair
Recipe added: 11/27/98
This turned out smokey and surprisingly hot. Be careful with the peppers, if yours are very hot use less. Wear gloves or wash hands well after cutting, don't touch your eyes or any other parts you don't care to feel burning.
I kegged this in a soda keg and wished I had bottled it. Hot beer on tap is not something you drink every day.
Recipe type: All Grain
Batch Size: 5
Starting Gravity: 1.054
Finishing Gravity: 1.014
Time in Boil: 60min.
Primary Fermentation: 10 days at 55 deg +/-
Secondary Fermentation: 20 days at 50 deg or less
Additional Fermentation: 14 to 30 days bottles or keg
- 8 lbs 2 row pale malt (Briess)
- 1 lb mesquite smoked crystal 20l.
- 1 lb clover honey
- 1 oz hallertau hops 60 min
- .5 oz cascade hops 30 min
- 3 quartered habernero peppers 60 min
- Lager Yeast of your choice
Smoke crystal on small charcoal fire with mesquite chips soaked in water. Wet grain first and place on metal window screen. Stir often until dry. Try not to burn any.
Infusion mash grains 60 min @ 152-155 deg. 1 hour. Sparge to collect 5.5 to 6 gal.
Add peppers and honey at beginning of boil. Skim any scum from honey and discard. Add hops at indicated times.
Cool to 78 deg. or less and pitch yeast.
Bottle or keg per your choice.
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