John’s Peppered Honey Wheat

(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.014 IBU = 19 SRM = 5 ABV = 5.3%

Ingredients

6.1 lbs. (2.8 kg) German wheat malt
3.4 lbs. (1.5 kg) Belgian Pilsner malt
1.2 lbs. (0.54 kg) honey
1 Anaheim pepper
1 jalapeño pepper
4.4 AAU Tettnanger hops (55 mins) (1.1 oz./31 g of 4.0% alpha acids)
0.5 oz. (14 g) Tettnanger hops (15 mins)
1 tsp. Irish moss
2 tsp. yeast nutrient
White Labs WLP008 (East Coast Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Mash grains for 60 minutes at 154 °F (68 °C). Sparge for 6.5 gallons (25 L) of runoff and add honey five minutes from the end of the two-hour boil. Add Tettnanger hops at times indicated. Add Irish moss at knockout. After chilling, add yeast nutrient and pitch yeast. Ferment at 70 °F (21 °C). Make pepper tincture according to instructions in main text.