Mild Jalapeño Pepper Beer - Spice, Herb, or Vegetable Beer - 2007 National Homebrew Competition Winner

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INGREDIENTS

For 5 Gallons (19 L)
14.5 lb (6.58 kg) Maris Otter malt
1.75 lb (0.79 kg) 60° L crystal malt
0.5 lb (227 g) dextrin malt
0.5 lb (227 g) peat smoked malt
0.25 lb (113 g) biscuit malt
2.0 oz (57 g) chocolate malt
1.5 oz (43 g) E.K. Goldings pellet hops, 5% a.a. (90 min.)
1.0 oz (28 g) Fuggles pellet hops, 4% a.a., (10 min.)
1.0 lb jalapeños
White Labs WLP 007 Dry English ale yeast (1 vial)
White Labs Servomyces yeast nutrient (1 capsule)
 

DIRECTIONS

Mash grains at 158° F (70° C) for 90 minutes. Cut 1 lb (0.45 kg) jalapeños in half, seed, and roast in an oven at 250° F (121° C) for 20 minutes. Steep after boil for 30 minutes.
Primary fermentation for 7 days at 65° F (18° C) in glass.
Secondary fermentation for 14 days at 65° F (18° C).
Forced CO2 to carbonate (2.5 vol).
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