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Chili Stout

5 gallons, partial mash; OG = 1.048 (12° Plato; FG = 1.012 (3° Plato); Bitterness = 30 IBUs

Ingredients:

• 1 lb. pale malt
• 0.5 lb. dark crystal malt (90°Lovibond)
• 0.5 lb. roasted barley
• 1/4 lb. black patent malt
• 4 lbs. unhopped dark dry malt extract (DME)
• 0.75 oz. of 9% alpha-acid Northern Brewer hops (7 AAUs)
• Irish Ale yeast slurry (Wyeast 1084 or equivalent)
• 1/4 cup brown sugar for priming
• 1/2 cup amber DME for priming
• 8-10 habañero ("Scotch bonnet") peppers, cut into 50 strips.

Step by Step:

Heat 6 quarts water to 163°F. Crush grains and mix into liquor. Hold at 152° F for 75 minutes. Runoff and sparge with 9 quarts at 168°F. Add DME, bring to a boil.

Add hops, boil 60 minutes. Cool, add to fermenter along with enough chilled preboiled water to make up 5.25 gallons. At 68°F or so, pitch yeast. Ferment at 65-68°F for two weeks, then rack to secondary. Condition at 60°F for three weeks.

Prime with DME and brown sugar. Bottle, placing a piece of habañero in each bottle, and seal. (Warning: wear gloves when you're working with habañeros, and keep your hands away from your face!) Condition at 55° F for three weeks.