Wee Little Hottie

(5 gallons/19 L, all-grain)
OG = 1.085 FG = 1.021 IBU = 25 SRM = 29 ABV = 8.2%

Ingredients

14.5 lbs. (6.6 kg) Maris Otter pale malt
1.75 lbs. (0.79 kg) British dark crystal malt
0.5 lbs. (0.23 kg) Belgian Carapils
0.38 lbs. (0.2 kg) peat smoked malt
0.25 lb. (0.11 kg) biscuit malt
0.125 lbs. (56 g) chocolate malt
7.5 AAU UK First Gold hops (FWH) (1.5 oz./43 g of 5.0% alpha acids)
1.0 oz. (28 g) UK Fuggles (10 mins)
1.0 lb. (0.45 kg) jalapeño peppers
White Labs WLP007 (Dry English Ale) or White Labs WLP028 (Edinburgh Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Mash in for 90 minutes at 158 °F (70 °C). Sparge and runoff around 7–7.5 gallons (26–28 L) of wort. Boil for 90 minutes, with UK First Gold hops as first-wort hops and UK Fuggles added with 10 minutes remaining. Cut jalapeños in half, remove seeds and roast for about 20 minutes in a 250 °F (121 °C) oven. Steep peppers at the end of the boil for at least 30 minutes. Aerate and pitch yeast. Ferment at the lower end of your yeast’s temperature range.