Chili Head Fred

5 gallons/19 L, all-grain; O.G. 1.099; F.G. 1.025; IBU = 78; SRM = 14; ABV = 9.6%

Ingredients:

• 14.6 lbs. (6.6 kg) Moravian two-row pale malt
• 2.1 lbs. (0.9 kg) Belgian aromatic malt
• 1.7 lbs. (0.77 kg) flaked rye
• 1.25 lbs. (0.57 kg) Belgian candi sugar
• 3.8 AAU Progress hops (120 mins) (0.63 oz./18 g of 6% alpha acids)
• 4.7 AAU First Gold hops (120 mins) (0.63 oz./18 g of 7.5% alpha acids)
• 4.7 AAU Brewers Gold hops (120 mins) (0.63 oz./18 g of 7.5% alpha acids)
• 2.5 AAU Liberty hops (120 mins) (0.63 oz./18 g of 4% alpha acids)
• 2.8 AAU Fuggles hops (30 mins) (0.63 oz./18 g of 4.5% alpha acids)
• 5.3 AAU Amarillo hops (30 mins) (0.63 oz./18 g of 8.5% alpha acids)
• 5.0 AAU Northern Brewer hops (30 mins) (0.63 oz./18 g of 8% alpha acids)
• 0.63 oz. (18 g) Mount Hood hops (10 mins)
• 0.63 oz. (18 g) Saaz hops (10 mins)
• 0.63 oz. (18 g) Styrian Goldings hops (10 mins)
• 0.63 oz. (18 g) Chinook hops (10 mins)
• Wyeast 1728 (Scottish Ale) yeast (1000 mL starter)

Step by Step:

Single infusion mash for 1 hour at 156 °F (69 °C). Boil for 150 minutes. Fermentation at 68 °F (20 °C) for 10 days. Rack to secondary and condition for seven days at 65 °F (18 °C). Perform a diacetyl rest for 2 days at 75 °F (24 °C). After six months of conditioning, use 2 qts. (1.9 L) of beer for the pepper infusion. De-seed and slice the following: 1 large Jalepeno, 2 small Serranos and 2 medium Habaneros.

(Use 10 times as many peppers for full 5-gallon (19-L) batch.) Place peppers in a 2-quart (1.9-L) pitcher with beer, cover with foil and place in refrigerator. Taste a tablespoonful at eight hours and then every 4–6 hours thereafter until the desired level of heat is achieved. Transfer the beer off the peppers to a 2-L soda bottle and carbonate with 15 pounds carbon dioxide.