The same recipe as above, except I used 10 Anaheim chilis (40 min. boil), 10 Anaheim chilis (30 min. boil), 12 Jalepeno peppers (20 min. boil), no corn sugar, and Lager yeast. Also, I did not leave the chilis in the primary since it was apparent that it was going to be hot!!!I read on a chart about pepper hotness that Jalepenos are 7-20 times hotter than Anaheim chilis. So, I figured I could at least double my peppers and get a relatively similar heat (which I thought was not hot enough the first time). I found out--IT DOESN'T WORK THAT WAY! I forgot to take into account the greater size of the Anaheim chilis (2-3 times the size of Jalepenos). Thus I made a firey concoction that may be undrinkable to most people. But when I transferred it to the secondary, I liked the sample I took. It was not too hot to destroy the flavor. Instead it warmed your mouth, lips, throat, stomach and everything else it touched (all the way out of you, I might add).
With beer like this, who needs ulcers!!!!Pros't!!
