Hey everyone. What do you guys think about my pepper/spicy beer recipe?
6 lbs. of extra light DME
WLP001 California ale yeast
1 oz. of Centennial hops at 60 mins.
1 oz. of Saaz at 15 mins.
Also at 15 mins., add about 5 jalepenos.
Boil using the late addition method, ferment for 2 weeks in primary, then transfer into secondary on top of 3 jalepenos soaked in vodka for one week.
What do you guys think? I'm going for a light, crisp, slightly hoppy beer with great aroma.
Should I do any specialty grains?