Sparky's After Burner Brew
Author: Chief Mixologist
  • 3 1/3 pounds John Bull amber malt extract
  • 1/2 pound crystal malt
  • 1/2 pound dark dry malt
  • 1/2 pound corn sugar
  • 10 fresh
  • 2 ounces Cascade hops
  • Munton & Fison ale yeast
  • jalapeno peppers
  1. Chop up Jalapeno peppers and boil them with the wort for 30 minutes or so.
  2. Strain them out when pouring wort into primary.
  3. Rack to secondary about 4 hours after pitching yeast.
  4. Note: When handling jalapenos, be sure to wash hands thoroughly or wear rubber gloves.
  5. You'll find out why if you are a contact lens wearer.
  6. (I discovered this the hard way---making pickles, not beer.) --- Ed.
  7. The beer is amber, clear, has enough hops for me, and has a great spicy (bordering on hot) aftertaste.
  8. Original Gravity: 1.020 Final Gravity: 12 Primary Ferment: 4 hours Secondary Ferment: 8 days
Recipe by Beverages at