Add the malt extract, honey, jalapenos and boiling hops to 3 gallons of water and bring to a boil. As it reaches a boil and the odor of the jalapenos begins to become obvious, filter out the jalapenos. Boil for 60 minutes, add the finishing hops in the final 10 minutes. Sparge into the fermenter, charge with the yeast when cool. Add the corn sugar and bottle after ageing for 2 weeks. (this was a little mild, if doing this again, I'd let the jalapenos steep a little bit longer). WALT Curt Snyder
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