Butt Burner Special Ale

This is a Pepper beer! It is basically a Kolsch style beer, but with Serrano and Habanero peppers. It won 3rd place in a regional Home Brew Competition.

Brewer:	SteveO		Email:	-
Beer:	Butt Burner Special Ale		Style:	German Ale / Kolsch
Type:	Extract w/grain		Size:	5.25 gallons
Color:	26 HCU (~14 SRM)		Bitterness:	27 IBU
OG:	1.052		FG:	1.012
Alcohol:	5.2% v/v (4.1% w/w)
Water:	5 Gal. bottled generic Mountain Spring Water
Grain:	8 oz. Dextrine malt (Cara-Pils)
Steep:	Steep grains for 30 mins at 150°F
Boil:	60 minutes	SG 1.046	6 gallons
	6 lb. Williams German Gold malt extract 1 lb. Light dry malt extract
	Add 1 cup of diced Serrano peppers at 30 minutes. Add 2 diced Habanero peppers at 30 minutes. Add 1/2 tsp. Irish Moss at 50 minutes.
Hops:	1.5 oz. Mt. Hood (4.5% AA, 60 min.) .5 oz. Mt. Hood (4.5% AA, 15 min.)
Yeast:	Use German Ale/Kolsch yeaset. White Labs WLP029 or Wyeast #2565
Carbonation:	Forced carbonation in keg @ 25 lbs for 3 days.
Tasting:	This beer is pretty spicy. It gives you a good blast of heat up front then stays with you. It does not keep getting hotter, like Cave Creek chili beer does. If you need to reduce the heat, then reduce the Habanero peppers.

Recipe posted 02/23/02.