Roast pepper for approximately 3 minutes over an open flame, just enough to get a bit of char on the outer skin. Then cut in half and soak in 46 ounces of vodka for 48 hours to sterilize. Add entire chili to secondary for seven days and reserve the vodka to blend back into the finished beer.)

Mash for 60 minutes at 151 degrees F and mash out for 10 minutes at 168 F. Boil for 60 minutes. When yeasting, use a rocked carboy for about 5 minutes to oxygenate. Add 3 vials of yeast (no starter).

Fermentation: Primary fermentation for three weeks at 68 F. Cold-crash for two days. Rack to secondary and dry-hop/dry-habañero with 1 ounce Citra, 1 ounce Cascade, and 1 habañero chili pepper (pith, seeds, and all) for seven days. Cold-crash again for two days; rack to keg and force-carbonate.
Water profile: NYC tap water and added 2 teaspoons gypsum (calcium sulfate) to mash.

A solid malt backbone plus firm bitterness plus fresh American citrus/tropical hops plus habañero chili pepper flavor/heat. Dry hopping with the habañero didn't quite give me enough flavor or heat, which is why I added a measured amount of the infused vodka as well. However, it's important to taste the beer after secondary and while adding the vodka to make sure you don't overdo the heat. This beer goes great with BBQ or Mexican food.