I’ll be working on my revision of this recipe here soon. One thing I’m uncertain on is how roasting peppers effects the flavor, aroma, and spice levels differently to uncooked, as well as how dropping them in the last 7 mins effects these compared to soaking in vodka a few weeks and “dry peppering.”
I intend to roast the jalapeños used for the boil at 350* for 30 mins, slicing thin, and placing in a ziplock bag to “steam” an hour prior to placing in the freezer for brew day. I’m uncertain if I’ll roast the other peppers or not.
This is my 5.5 gal partial mash/partial boil recipe:
5.25 lbs 2-row
3 lbs ultralight LME (FO)
3/4 lb flaked barley
1/2 lb C 20
3/4 oz Mt Hood @ 70 mins
1/4 oz Mt Hood @ 21 mins
4 lg jalapeños @ 7 mins
4 lg jalapeños 7-14 day “dry pepper”
My first brew used 1 jalapeño per gallon and was very nice, but I wanted more flavor, aroma, and spice. This will be about 1 1/2 peppers per gallon.