Source: Mark Stevens
Recipe added: 03/25/97
This beer has a pretty sharp spiciness in a pale ale base
beer. I devised this recipe as part of a 2-part series on
spiced beers that I was writing for Michael Jackson's Beer
Hunter web site (http://www.beerhunter.com/brewers/index29.html).
I recommend checking out the web pages for background info
on brewing spiced beers.
This is a very simple extract recipe that should be suitable
for brewers at all levels. If you're an all-grain brewer, you
could use this recipe by simply brewing a light pale ale
base beer and then following the hopping, spicing, and
fermentation schedule listed here. A good starting grain
bill might be 8-9 pounds of 2-row pale malt and 1/2 pound
of light crystal mashed in a single-step infusion mash at
about 150 degrees for 45-60 minutes.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1050
Finishing Gravity: 1015
Time in Boil: 1 hour
Primary Fermentation: 4-7 days at 60-65 degrees
Secondary Fermentation: 7-10 days at 60-65 degrees
- 6.6 lbs light malt extract syrup
- 1/2 lb crushed light crystal malt
- 1 oz Cascades hops (5-6% alpha, boil 60 minutes)
- 1/4 lb serrano chili peppers
- American ale yeast
- 3/4 cup corn sugar for priming
Steep crystal malt in steaming water for 10 minutes. Strain out
grains and add extract. Bring to boil
and add hops. Boil 60 minutes. Chill and transfer to primary
fermenter. Add cold water to top off to 5
gallons. Pitch yeast and ferment one week at 60-65 degrees F.
Rack to secondary fermenter and
prepare peppers. Peppers should be cut lengthwise and seeds
removed. Add peppers to secondary
fermenter. Let sit one more week, then prime and bottle as
usual. Age 1 to 2 weeks.
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