Chili Head Fred Barleywine

(5 gallons/19 L, all-grain)
OG = 1.099  FG = 1.025 IBU = 78  SRM = 14  ABV = 9.6%

Ingredients

14.6 lbs. (6.6 kg) Moravian two-row pale malt
2.1 lbs. (0.9 kg) Belgian aromatic malt
1.7 lbs. (0.77 kg) flaked rye
1.25 lbs. (0.57 kg) Belgian candi sugar
3.8 AAU Progress hops (120 min.) (0.63 oz./18 g of 6% alpha acids)
4.7 AAU First Gold hops (120 min.) (0.63 oz./18 g of 7.5% alpha acids)
4.7 AAU Brewers Gold hops (120 min.) (0.63 oz./18 g of 7.5% alpha acids)
2.5 AAU Liberty hops (120 min.) (0.63 oz./18 g of 4% alpha acids)
2.8 AAU Fuggles hops (30 min.) (0.63 oz./18 g of 4.5% alpha acids)
5.3 AAU Amarillo hops (30 min.) (0.63 oz./18 g of 8.5% alpha acids)
5.0 AAU Northern Brewer hops (30 min.) (0.63 oz./18 g of 8% alpha acids)
0.63 oz. (18 g) Mount Hood hops (10 min.)
0.63 oz. (18 g) Saaz hops (10 min.)
0.63 oz. (18 g) Styrian Goldings hops (10 min.)
0.63 oz. (18 g) Chinook hops (10 min.)
1 large jalepeno pepper
2 small Serranos peppers
2 medium habaneros peppers
Wyeast 1728 (Scottish Ale) yeast (1000 mL starter)
3/4 cup corn sugar (if priming)

Step by Step

Single infusion mash for 1 hour at 156 °F (69 °C). Boil for 150 minutes. Fermentation at 68 °F (20 °C) for 10 days. Rack to secondary and condition for seven days at 65 °F (18 °C). Perform a diacetyl rest for 2 days at 75 °F (24 °C). After six months of conditioning, use 2 qts. (1.9 L) of beer for the pepper infusion. De-seed and slice the following: 1 large Jalepeno, 2 small Serranos and 2 medium Habaneros. Place peppers in a 2-quart (1.9-L) pitcher with beer, cover with foil and place in refrigerator. Taste a tablespoonful at eight hours and then every 4–6 hours thereafter until the desired level of heat is achieved. Transfer the beer off the peppers to a 2-L soda bottle and carbonate with 15 pounds carbon dioxide.