Hot Chihuahua NHC 2005

Fred Colby

Jalapeño and Santa Fe Chile Blonde Ale

for 5 U.S. gallons (19 L)

Ingredients

6.6 lb   (2.99 kg) Coopers Light malt extract

0.5 lb   (227 g) 80° L caramel malt

1.0 lb   (0.45 kg) clear candi sugar malt

8.0 oz (227 g) dried Santa Fe chiles, dry hop, in primary, 7 days

3 fresh jalapeño chiles, chopped

1.0 oz (28 g) N. Brewer pellet hops, 8.5% alpha acid (60 min.)

1.5 oz (42 g) Cascade whole hops, 5.5% alpha acid, (0 min.)

0.5 oz (14 g) Cascade hops, 7% alpha acid, (0 min.)

Doric ale yeast

4.2 oz corn sugar to prime

Irish moss to clarify

Specs

Original Specific Gravity: 1.049

Final Specific Gravity: 1.011

Boiling Time: 90 minutes

Primary Fermentation: 7 days at 68° F (20° C) in glass

Secondary Fermentation: 7 days at 64° F (18° C) in glass

Directions

Steep grains in 150° F (66° C) brewing water for 30 minutes. On bottling day, boil chopped jalapeños in 2 cups water, strain off peppers and add to fermented beer with priming sugar prior to bottling.

Judges’ Comments

 “This beer nicely showcases the special ingredients. There is a nice sweet/spicy balance.”

 “Hard to do without overdoing; good base beer. Now, need chips to go with it! Good job.”

 “Nice pepper beer. Just a tad more attenuation and attention to handling to reduce vegetal character! Good burn.”