[heavyeng]

Anyone care to share a favorite recipe?

I'm thinking some 2 & 6 base, pale and a little 40.

3.5 oz of cascade and wye northwest

[tomsawyer]

I judged several of these in the last couple of comps.  One of the more memorable ones was done with roasted jalapenos, you got a little smokiness with the heat.

Don't know why you'd need 6-row, I'd just go with a standard blonde or cream ale recipe and add the jalapenos.  You really don't need/want much hop character, and just a little bitterness to back up the brew.

[denny]

I agree with both of Lennie's comments...roast the jalapenos.  No need for 6 row.

[heavyeng]

Awesome! Thanks guys!!!

[speed]

here's mine, its won a few awards

8 lb 2 row
11 oz crystal 40
10 oz oats
2 lbs wheat
1/2 oz saaz at 60
mash at 155
ferment at 62
 1056 yeast
5 or 6 jalapeno peppers chopped and soaked in vodka for a week or two, strained, then added at kegging.

[phunhog]

Just take your favorite Blonde ale...brew and ferment as usual. Take your chile, I prefer Anaheims, and roast it on the BBQ until the skin is nice and blistered. Put it into a plastic bag while still hot so it can "steam" then put it into the freezer overnight. Freezing the chile will burst the cell walls and let all the goodness out when it thaws. Place the frozen chile( skins, seeds, stem, everthing)  in a carboy and rack the finished beer on top of it. Let it sit in the secondary until you are happy with the amount of flavor/heat. I find right around 5 days is good for Anaheims but it varies.

[tomsawyer]

Just take your favorite Blonde ale...brew and ferment as usual. Take your chile, I prefer Anaheims, and roast it on the BBQ until the skin is nice and blistered. Put it into a plastic bag while still hot so it can "steam" then put it into the freezer overnight. Freezing the chile will burst the cell walls and let all the goodness out when it thaws. Place the frozen chile( skins, seeds, stem, everthing)  in a carboy and rack the finished beer on top of it. Let it sit in the secondary until you are happy with the amount of flavor/heat. I find right around 5 days is good for Anaheims but it varies.

Nice details, thanks.  I love Grilled Anaheims stuffed with cheese and bacon wrapped, or with spicy sausage.

[micsager]

Just take your favorite Blonde ale...brew and ferment as usual. Take your chile, I prefer Anaheims, and roast it on the BBQ until the skin is nice and blistered. Put it into a plastic bag while still hot so it can "steam" then put it into the freezer overnight. Freezing the chile will burst the cell walls and let all the goodness out when it thaws. Place the frozen chile( skins, seeds, stem, everthing)  in a carboy and rack the finished beer on top of it. Let it sit in the secondary until you are happy with the amount of flavor/heat. I find right around 5 days is good for Anaheims but it varies.

+1 on the roast/freeze method.  But I add mine with about 5 minutes left in the boil.