Cave Creek Chile Beer clone

(5 gallons/19 L, partial mash)
OG = 1.050  FG = 1.012 IBU = 20  SRM = 4  ABV = 5%

Ingredients

1.5 lbs. (0.68 kg) Pilsner malt
1 lb. (0.45 kg) Carapils® malt
4.5 lbs. (2 kg) extra light dried malt extract (DME)
4 AAU Hallertau hops (60 min.) (1 oz./28 g of 4% alpha acids)
4 AAU Mt Hood hops (15 min.) (1 oz./28 g of 4% alpha acids)
American lager yeast  (Wyeast 2035 or equivalent)
7/8 cup corn sugar for priming
48-52 jalapeño peppers

Step by Step

Heat 4 quarts (3.8 L) water to 163 °F (73 °C). Crush grains, mix into liquor and hold at 152 °F (67 °C) for 75 minutes. Wash grains with 8 quarts water (7.6 L) at 168°F. Add DME, stir well and top off to 5 gallons (19 L). Bring up to a boil. Total boil is 60 minutes. Add Hallertau hops, boil 45 minutes. Add Mt. Hood hops, boil 15 minutes, remove from heat. Cool, pour into fermenter with enough preboiled, chilled water to make 5.25 gallons (20 L). At 65 °F (18 °C) or cooler, pitch lager yeast. Ferment cool at 60 °F (16 °C) for two days, then move to a cooler place 50 °F (10 °C) and ferment two weeks. Rack to secondary and lager three to four weeks at 40 °F (4 °C). Prime with corn sugar, add 1 pepper to each bottle, cap. Age cool for three to four weeks or until properly carbonated.