For recipe #1: Not really after a light watery beer, I wanted a good strong beer. I've tried to formulate them in the foreign extra stout style. I want it blonde in color, so you can see the hot peppers in the bottom. For this one, I'd like for 5.1 for color. 1.075 sg for the og, 1.017 SG for the fg. 68.9 ibu's. I'd like to get 5% abv for this one.
For recipe #2: Well I'd like to get a strong beer, stronger then the typical beer you can buy at the liquor store. I'd like it to be black in color. For this one I am aiming for og 1.075 SG, fg 1.018 SG, 30.0-45.0 SRM for color. 70.0 IBU's. 8.6% abv works for this one.
taste wise I'd like them to do more then just burn the back of your throat. I'd like for the beer to not be over powered, but I'd like the beer to hit your tongue, and you say that's good beer, then the burning kicks in, followed by an inferno. The reason for the corn sugar, is I'd like to have it carbonated, rather then flat. I just like carbonated beverages.
I've never worked with peppers in my beer, so that part you'll just have to figure out for yourself, but I think I can help get the rest of the recipes close to where you want them. With some experience in brewing, and playing around with flavors I'm sure you'll be able to get it from what I've provided to what you really want.
Stouts get a lot of their characteristics from dark roasted malts, so trying to get a "blond stout" might be a bit of a stretch, but it makes me think of bodington's pub ale, which has a similar body, and is usually packaged the same way.
Santize all of your equipment with a no rinse sanitizer like star-san or iodophor
You'll need a basic brewing kit to get started with this. I also suggest reading through a how to brew guide before following this recipe in case there's anything I missed.
Recipe 1:
Bring 3 gallons of water up to 160*F
Add the following grains to a muslin bag and steep in the water (which should drop to the 155*F. Keep the water at 155-158 for 30 minutes.
1/4 lb. Honey Malt
1/8 lb. 60 L Crystal Malt
Pull the bag of grains out and rinse them into the pot with 1 cup of hot water.
Bring the liquid up to a boil then turn off the burner and add 6 lbs of light dry malt extract. Stir until the extract is fully dissolved.
Bring it back up to a boil and as soon as it starts boiling add 1 oz of Warrior hops
Add another 1/2 oz of fuggles (hops) after 45 minutes (last 15 minutes of boil)
Add the last 1/2 oz of fuggles (hops) afte 55 minutes (last 5 minutes of boil)
With 2 minutes remaining this might be a good time to add a portion of your chilis.
Total boil time should be 60 minutes.
Add 2 gallons of cold water (8lbs of ice = 1 gallon of water if you can get sanitary RO ice) to your primary fermentation vessel, then dump in the freshly boiled wort. Let the wort cool to 80*F or less (I would put my ale pale in a cooler full of ice when I was doing extract beers).
Put your lid on and cover the hole in the airlock with your thumb (sanitized!) and shake the crap out of the bucket for 45 seconds to add oxygen to the solution.
Once at 80*F or less add 1 packet of nottingham or an english ale yeast of your choosing.
Then cover with your sanitized lid with an airlock filled with cheap vodka, star-san, or iodophor.
I'm not entirely sure how, but you'll want to sanitize your chilis (cover with water and bring to a boil for 2-5 minutes is the best I can think of, but that will probably add at least 1/2 a gallon of water) and add them to your fermenting beer 1-2 weeks after fermentation has started.
After a total of 2-4 weeks it's time to bottle. Dissolve (by boiling) 3/4 cup of corn sugar (dextrose) into 1/2 a cup of water and add to your bottling bucket. Siphon your fermented beer on top of the syrup (this is what is going to carbonate your beer). Bottle and cap. Let the beer sit in the bottles at room temp for 1 week to a month, then sample.
That should give you something like this:
5 Gallons
SG: 1.065
Est FG: 1.016
ABV: 5.5%
IBU: 38.4 (precieved bitterness will be higher with the addition of chilis so I left it short of your request intentionally)
Color: 7.9 SRM
Fermentables:
6 Lbs Light Dry Malt Extract (Light DME)
1/4 lb Honey Malt
1/8 lb Crystal 60L
Hops:
1oz Warrior
1oz fuggles
Yeast:
Nottingham or English ale yeast
Other:
Chilis
Recipe 2:
Follow the instructions above with the following ingredients
5 Gallons
SG: 1.078
Est FG: 1.020
ABV: 7.7%
Color: 35.4 SRM (black)
Fermentables:
8lbs Light Dry Malt Extract
(steeping grains)
1lb Flaked Oats
1/2 lb Roasted Barley
1/4 lb Black Patent
1/4 lb Chocolate Malt
Hops:
2oz Kent golding @ 60 min (full duration of boil)
1 oz Fuggles @ 30 min
1oz Fuggles @ 10 min (last 10 minutes of boil)
Yeast:
Same as before nottigham or english ale yeast
Notes:
I left this one a little lower on the ABV than you were looking for because extract beers are notorious for not fermenting out as far leaving your beer on the sweet side, so I'd avoid higher gravity beers until you're prepared or you might end up with a much higher FG than you want.
Something to note, both beers should be fermented in the mid to lower 60's for optimal flavor profiles.
I was just looking at BYO article about brewing with chilis and their recipes had 45-50 jalapenios for a 5 gallon batch, or 8-10 habinaros. This should give you some sort of idea about how many to add.
