Welcome to MR.BEER® - Fire in the Hole Chile Beer

Fire in the Hole Chile Beer

MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 4 WEEKS TIME.
Suggested lager time is 1 month.

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
1 Pouch Booster™
1 Packet Dry Brewing Yeast (under lid of beer mix)
1 Muslin Hop Sack
1 Packet One-Step™ Sanitizing Cleanser

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

Fire in the Hole Chile Beer

Flavor: Malty
Alc/Vol: 3.7%
SRM (Color): 3
IBU (Bitterness): 18

ABV -- Strength given in percent of alcohol by volume.

SRM -- Color based on Standard Reference Method, where as:
(fruits may give some additional color.)
- Pale Beers are between 0 - 6
- Amber Beers are between 7 - 13
- Dark Beers are 14 - 20
- Black Beers are 21 and over

IBU -- Shown in International Bittering Units, where:
- Low bitterness 0 - 20
- Moderate bitterness 21 - 30
- Noticeable bitterness 31 and over

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
1 Pouch Booster™
1 Packet Dry Brewing Yeast (under lid of beer mix)
1 Muslin Hop Sack
1 Packet One-Step™ Sanitizing 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 beer mix, 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 beer mix and jalapeño peppers (in hop sack) into mixture of water and Booster™. This mixture is called the wort.

font color="#FF0000">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 THREE 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 MONTH.

1-Liter Deluxe Bottling System (Qty 8)
$13.95

AVAILABILITY: In stock!

16 oz. Glass Swing-Top Bottles (Qty 12)
$29.95

AVAILABILITY: In stock!

Professional Bottling System
$35.87

AVAILABILITY: Out of stock!



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