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Golden Chili Lager

5 gallons, partial mash; OG = 1.048 (12° Plato); FG = 1.010 (2.5° Plato); Bitterness = 20 IBUs

Ingredients:

• 1.5 lbs. pilsner malt
• 1 lb. carapils malt
• 4 lbs. unhopped extra light dry malt extract (DME)
• 1 oz. of 4% alpha-acid Hallertau hops (4 AAUs)
• 1 oz. of 4% alpha-acid Mt. Hood hops (4 AAUs)
• American lager yeast slurry (Wyeast 2035 or equivalent)
• 7/8 cup corn sugar for priming
• 48-52 jalapeño peppers

Step by Step:

Heat 5 quarts water to 163°F. Crush grains, mix into liquor and hold at 152°F for 75 minutes. Runoff and sparge with 8 quarts water at 168°F. Add DME, heat to boiling.
Total boil is 60 minutes. Add Hallertau hops, boil 45 minutes. Add Mt. Hood hops, boil 15 minutes, remove from heat. Cool, pour into fermenter with enough preboiled, chilled water to make 5.25 gallons. At 65°F or cooler, pitch lager yeast.

Ferment cool (60°F) for two days, then move to a cooler place (50°F) and ferment two weeks. Rack to secondary and lager three to four weeks at 40°F. Prime with corn sugar, add 1 pepper to each bottle, cap. Age cool (45 to 50°F) for three to four weeks.