Campfire / Wildfire Extract

The base beer recipe as written is Campfire.

For the Wildfile version: Add 4-10 Jalapeños to secondary.
Prepare by removing the stem, seeds, and veins.
Roast in the oven at 450F for about 15-30 minutes. Flipping halfway. Mostly keep an eye on them and roast until the skin starts to darken and they’re no longer raw.
I like to use a brûlée torch to char the skins a bit more, or you can put under a broiler.
Add to fermenter either when fermentation is almost complete and leave for a minimum of a few days, but longer is better. I usually add them, and leave them until time to transfer to my kegs.

Note: If you want it spicy, leave some or all of the seeds and veins. But be careful because it’s easy to go from a pleasant warm tingle in the back of your throat to hot sauce. I prefer to remove all seeds and veins which essentially removes all heat from the peppers after roasting. Then I’ll make a tincture of peppers and vodka or everclear, pull a sample of the beer, add small amounts of the tincture to my sample until I have the desired level of spice (keep track of the amounts added) and then scale up to the full batch size.