Mash at 148°F–152°F (64–67°C) for 60 minutes.
After fermentation is complete, roast the jalapenos evenly for 30 minutes at 350°F, then coarsely chop and soak them in vodka overnight. Rack the beer into a clean, sanitized keg with the pickles, pickle brine, roasted jalapeños, and their soaking vodka.
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