Sparky's After-Burner Brew

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

Source: Marc Light (light@cs.rochester.edu) Issue #483, 8/28/90

The beer is amber, clear, has enough hops for me, and has a great spicy (bordering on hot) aftertaste.

Ingredients:

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

Procedure:

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.

Specifics:

O.G.: 1.020
F.G.: 1.002
Primary Ferment: 4 hours
Secondary Ferment: 8 days