This recipe is kind of complicated for your first time out but it is definitely doable. The basic process for extract brewing (that's the easier kind) should be outlined in the book but basically he should start with a 1.5 to 2 gallon pot of water. The grains should soak in the water as it heats up. (The grains are the roasted barley, chocolate malt and Honey malt). They can be in net bags or cheesecloth so they're easier to remove or you can use a strainer to remove them. They should be removed before the water starts to boil. After that, let the water boil, remove the pot from heat briefly and stir in the dark malt extract and honey. Put it back on the heat and bring it back up to a boil making sure it does not boil over and stirring it occasionally. Most beers call for a 60 minute boil time at this point but for the fever stout, I boil it for 90 min. The amount of time each type of hops spends in the boil determines what kinds of oils and flavors it will impart to the beer. So 2 ounces of Chinook Hops should be added first and left in for a full 90 minutes, 2 oz. of Northern Brewers hops should go in 30 min. later so that it boils for 60 min. After another 40 min. add 1 oz. Tettnanger hops for flavor then, when there are just a couple of minutes left add 1 oz. of Tettnanger hops for aroma. And if you fudge the times or want to substitute other kinds of hops, don't worry about it, it will still be good. You may also need to add some water during the boil because a lot will boil off. You can cool the wort quickly by putting the whole pot in a sink full of ice water. Put about a gallon cold water in your fermenter then pour in the beer wort then add more water until you have five gallons. Agitate the beer thoroughly (I do this by putting it in a rocking chair and rocking it back and forth a few minutes) this aerates the wort which will help the yeast get started. Let it cool to around 70 degrees before adding the yeast. Then hook up the blow off hose and put the other end in a gallon container that has enough bleach water to submerge the end of the hose. If you are not using a secondary fermenter, you can add the jalapenos to your fermenter after 5 days. (A secondary fermenter means that after the first few days you would siphon the beer off into a second container leaving behind some of the yeast and other sediments, some home brewers do this, some don't.) Hope this helps more than it confuses. This is kind of a sketch so I hope your book can fill in the details.