Chili Pepper Beer
Specifics
General Information
Method: Partial Mash
Source: Homebrewers Garden
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
5.00 pounds LME - Light 88.8% of grist
5.00 pounds Total Extract Weight 88.8% of grist
Reference
Malts and Grains
Adjuncts
0.50 pounds Honey (Clover)  
Non-Fermentables
0.25 lbs Pepper, Jalapeno @ 20 minutes (Boil)  
4 peppers Pepper, Chili @ 40 minutes (Boil)  
6 peppers Pepper, Thai @ 20 minutes (Boil)  
Reference
Hops
Reference
Yeast
American Ale - #1056 — Liquid — 33.02
Procedure

Cut the peppers before adding them to the boil. Seeds should be included. Peppers should be put into the fermenter for primary. Be sure to rack the beer off the peppers within 4 - 5 days. It is recommended that carbonation volumes go no higher than 2.5 so not to over-enhance the pepper flavor and heat.

Fermentation
Primary: 4 days @ 68° F
Secondary: 7 days @ 68° F
Age: 28 days @ 64° F
Notes

Served at the 2009 Food and Froth Feston February 21st.

Starts out subtle up front but then gradually increases in heat over a few seconds.  Great with chili or nachos.

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