So the greatest pepper beer I've ever made/drank was a green chile ale made with the grain bill of a marzen.
That recipe though is part of a friends business plan so I can't share it I can share this older one though:
10 gallon batch:
16lbs english pale
4 lbs green chile
2 lbs biscuit malt
2 lbs crystal 10L
2 lbs white wheat
1 lbs german wheat
1 lbs melanoidin
1 lbs carapils
1 lbs munich 10L
Mash in 8 gallons of water at 155F for 3 hours
Sparge with 9.5 gallons
60 minute Boil time with:
1.25 oz Pioneer 8.5% at T-60
0.75 oz Wilamette 4.1 at T-30
1 tsp irish moss
1 tsp gypsum at T-25
0.75 oz Saaz 5.9% at T-15
0.75 oz Cascade 5.9% at T-5
Nottingham yeast
Let hang in primary for a 10 days then transferred to secondary and added 4lbs Green Chile.
It's been a while since I've lived in New Mexico so I haven't made this in a couple years, but aside from the quantity of chiles it should work pretty well for any pepper. Though I'd use more cascade and less pioneer if it was a citrus-y pepper like a habanero.
That recipe though is part of a friends business plan so I can't share it I can share this older one though:
10 gallon batch:
Mash in 8 gallons of water at 155F for 3 hoursSparge with 9.5 gallons
60 minute Boil time with:
Nottingham yeastLet hang in primary for a 10 days then transferred to secondary and added 4lbs Green Chile.
It's been a while since I've lived in New Mexico so I haven't made this in a couple years, but aside from the quantity of chiles it should work pretty well for any pepper. Though I'd use more cascade and less pioneer if it was a citrus-y pepper like a habanero.