This recipe makes a really intense beer not for the light of heart!
Ingredients:
3.3 lbs Munton's Malt Extract Extra Light
1 lb LD Carlson Corn Sugar
2 lbs Brewer's Best Pilsen Light Spray-Dried Malt
20 oz Publix Light Brown Sugar
5 oz Priming Sugar
2.25 oz Willamette hop pellets (α-acid 6.0%)
13 jalapeños, diced
1 packet Danstar Nottingham Dry Ale Yeast
Instructions:
Boil 4 gallons of water.
Add liquid malt extract:
- 3.3 lbs Munton's Malt Extract Extra Light
You now have a wort! Bring it back to a boil while stirring.
Add bittering hops:
- 1.25 oz Willamette hop pellets (α-acid 6.0%)
Boil 40 minutes.
Add dry sugars:
- 1 lb LD Carlson Corn Sugar
- 2 lbs Brewer's Best Pilsen Light Spray-Dried Malt
- 20 oz Publix Light Brown Sugar
Bring back to boil & boil 5 minutes.
Add aroma hops & jalapeños:
- 1 oz Willamette hop pellets (α-acid 6.0%)
- 13 diced jalapeños
Boil 10 minutes.
End boil and transfer wort to fermenting bucket or carboy.
Bring wort volume up to 5 gallons and cool it in an ice bath to ~ 75° F before pitching yeast.
I used Danstar Nottingham Dry Ale Yeast.
This beer was the first I ever had hit the ceiling while fermenting due to the fermentation airlock becoming
clogged with bits of jalapeño, so be sure to monitor it the first few days. On the upside, the jalapeños float so
they're easy to avoiding when siphoning the beer into the bottling bucket after fermentation has finished in a week
or two.
Bottle with 5 oz Priming Sugar and leave bottles in a warm, dark place a few weeks before drinking.
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