So the greatest pepper beer I've ever made/drank was a green chile ale made with the grain bill of a marzen.

That recipe though is part of a friends business plan so I can't share it I can share this older one though:

10 gallon batch:

  16lbs english pale
  4 lbs green chile
  2 lbs biscuit malt
  2 lbs crystal 10L
  2 lbs white wheat
  1 lbs german wheat
  1 lbs melanoidin
  1 lbs carapils
  1 lbs munich 10L

Mash in 8 gallons of water at 155F for 3 hours

Sparge with 9.5 gallons

60 minute Boil time with:

  1.25 oz Pioneer 8.5% at T-60 
  0.75 oz Wilamette 4.1 at T-30
  1 tsp irish moss
  1 tsp gypsum at T-25
  0.75 oz Saaz 5.9% at T-15
  0.75 oz Cascade 5.9% at T-5

Nottingham yeast

Let hang in primary for a 10 days then transferred to secondary and added 4lbs Green Chile.

It's been a while since I've lived in New Mexico so I haven't made this in a couple years, but aside from the quantity of chiles it should work pretty well for any pepper. Though I'd use more cascade and less pioneer if it was a citrus-y pepper like a habanero.