Description:

An extract brew infused with fresh habanero peppers.

Batch Size:  5 Gallons

Measured Original Gravity: 1.084 SG
Measured Final Gravity: 1.022 SG
ABV:  8.26%

Recipe:

1 lbs Cara-Pils/Dextrine (Steep 30 minutes @155F)
1 lbs Caramel/Crystal Malt – 40L (Steep 30 minutes @ 155F)

3 lbs Light Dry Extract – Boil 75 min
1.00 oz Magnum [14.00 %] – Boil 75.0 min
0.50 oz Columbus (Tomahawk) [14.00 %] – Boil 45.0 min
0.50 oz Columbus (Tomahawk) [14.00 %] – Boil 30.0 min
3 lbs 4.8 oz Rye Liquid Extract – Boil 20 min
3 lbs Light Dry Extract – Boil for 15 min
8.0 oz Extra Light Dry Extract – Boil for 15 min
1.00 tsp Irish Moss – Boil 10.0 min
1.00 oz Amarillo Gold [8.50 %] – Boil 10.0 min
1.00 oz Simcoe [13.00 %] – Boil 10.0 min
1.00 oz Centennial [10.00 %] – Boil 0.0 min (Flame out addition)
2.0 pkg American Ale II (Wyeast Labs #1272)
2.00 oz Centennial [10.00 %] – Dry Hop 10.0 Days
1.00 oz Ahtanum [6.00 %] – Dry Hop 10.0 Days
0.25 oz Habanero Peppers (Secondary 5.0 days)
(chopped, seeds removed)

Carbonated to 2.4 vols of CO2 

All Grain Conversion:

Replace all DME with 11 lbs US 2-Row
Mash all grains in 5 gallons of water for 75 minutes at 150F
Sparge at 168 to reach desired pre-boil volume

Boil 75 minutes

Tasting Notes:

This was another popular, albeit somewhat unusual brew.  The aroma was just busting with peppers.  Despite all the hops, they seemed almost buried behind the habanero.  The flavor was pleasant and balanced.  There was an indication of heat from the peppers, but it was more of a warming sensation than a hot spice.

Edit – I’ve found though experience that measuring hot peppers for beer is virtually useless.  Every pepper is unique and the only way to be sure you get the desired results is to start low and add more as needed over time.

In future brews I might reduce the Dextrine and/or Crystal and add in a half pound of corn sugar in an attempt to dry it out a bit.