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Source: Mark Stevens
Recipe added: 03/25/97
Email: stevens@alpha.rollanet.org

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.

Specifics

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

Ingredients:

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

Procedure:

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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