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Fire in the Hole Chile Beer

Get out of the way and take cover when you serve this at your next Mexican Fiesta. This Chile brew features pale malts sweetness and potent chile heat. It definitely improves with time... lots of time.

RECIPE INCLUDES:
1 Can Classic American Blonde Ale HME
1 Pouch Booster™
1 Packet Dry Brewing Yeast (under lid of HME)
1 Muslin Hop Sack
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
6 Small Jalapeño Peppers (seeded and coarsely chopped)

Step 1: Sanitizing
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

Step 2: Brewing
2.1. Fill keg with cold water to the 4-quart mark on the back.

2.2. Remove yeast packet from under lid of HME, then place unopened can in hot water to make the liquid easier to pour.

2.3. Place 6 seeded coarsely chopped Jalapeño peppers into the hop sack tying it closed, then trim away excess material.

2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot, then SLOWLY sprinkle in 3/4 pouch (1 1/2 cups) of Booster™ while continually stirring to avoid clumping.

2.5. Once the Booster™ is fully dissolved, bring to a boil then remove from heat.

2.6. Stir HME and jalapeño peppers (in hop sack) into mixture of water and Booster™. This mixture is called the wort.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE.

2.7. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well.

2.8. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.

2.8. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF TWO WEEKS at room temperature (between 68°-76°F).

Step 3: Bottling & Carbonating
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS.

TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 1-2 MONTHS.



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