Three Mile Ale

Not for the faint of heart, this HOT chili pepper infused APA is sure to cause a gastric meltdown. Better stock up on Tums...

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Three Mile Ale		Style:	American Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	92 IBU
OG:	1.057		FG:	1.010
Alcohol:	6.0% v/v (4.7% w/w)
Water:	2 tsp gypsum and 1 TBS 5.2 Stabilizer added to mash, otherwise - tapwater.
Grain:	10 lb. American 2-row 6 oz. American crystal 80L 12 oz. American crystal 20L 4 oz. Dextrine malt (Cara-Pils)
Mash:	75% efficiency
	153F for 60 minutes. Pull 1 gallon decoction and add to 1 gallon water. Once boiling, reintroduce to mash for mash-out of 160F for 10 minutes. Continuous sparge with 170F water til 7.5 gal in brewpot.
Boil:	60 minutes	SG 1.042	7.5 gallons
	1 tsp rehydrated Irish Moss last 15 minutes.
Hops:	.5 oz. Cascade (7.5% AA, 90 min.) .5 oz. Simcoe (12.2% AA, 90 min.) 1 oz. Nugget (12.2% AA, 30 min.) .5 oz. Cascade (7.5% AA, 15 min.) .5 oz. Nugget (12.2% AA, 15 min.) .5 oz. Simcoe (aroma) .5 oz. Nugget (aroma) 6 oz. Smoked Jalapeno Peppers (aroma) 1 oz. Dehydrated Habanero Peppers (aroma) 4 oz. Dehydrated Super Chili Peppers (aroma)
Yeast:	White Labs 001 in a quart starter.
Log:	Ferment at 65F for 10 days in primary. Rack to secondary, add .5 oz each Simcoe and Nugget hops, and 6 smoked Jalapeno peppers. Allow 12 days in secondary at 65F. Cold crash two days and rack to keg and add 2 dehydrated Habaneros and 4 dehydrated Super Chilies and an optional dehydrated Bhut Jolokia "Ghost" pepper directly to the keg in a stainless teaball or a sanitized mesh bag (weighted down).
Carbonation:	Force carbonate to 2.5 volumes
Tasting:	Beer and nachos all in one!!

Recipe posted 01/01/15.