Green Chile wheat

I didn't think I'd like 'green chile beer' but I tried some in a micro
brewery in Taos, New mexico. It was phenominal. I talked to the brewer
on how to make it. He wouldn't give me his grain bill, however he told
me how much chiles to use and when to put them in, and a couple other hints.
If you don't like wheat beer, you could make a lightly hopped pale ale and then add the chiles

Brewer:	Mike Desautels		Email:	mrdezy@earthlink.net
Beer:	Green Chile wheat		Style:	American Wheat
Type:	All grain		Size:	10 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	21 IBU
OG:	1.044		FG:	1.006
Alcohol:	4.9% v/v (3.8% w/w)
Grain:	8.5 lb. American 2-row 9.5 lb. Wheat malt
Mash:	65% efficiency
	Infusion Mash. 122°F for 30min, then 150°F for 40min, mashed out at 170°F for 10min. I sparged 12 gallons into the brew pot. I need to work on my efficency. If yours is better adjust your grain bill accordingly.
Boil:	60 minutes	SG 1.037	12 gallons
Hops:	2.5 oz. Hallertauer (4.25% AA, 60 min.)
Yeast:	Wyeast - Weinenstephen 2 pint starter
Log:	Add 1.5lbs of mild green chiles per 5 gallons (roasted, peeled, de-seeded,and de-stemed). Add the chiles to the primary fermenter when you add the yeast. Primary Ferment for 6 days @ 68°F Secondary Ferment for 2 weeks @68°F
Carbonation:	Force Carbonated in Keg
Tasting:	You taste the wheat beer on the first taste, then you get the green chile taste as an after taste. It's not hot, just a great flavor.

Recipe posted 09/16/01.