Habanero Hop Beer Recipe D.I.Y.

Habanero Hop Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Habanero Hop Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Original Gravity: 1.068
Final Gravity: 1.010
Alcohol by Vol: 7.7%
Bitterness IBU: 82.3
Recipe Type: all-grain
Yield: 5.25 US Gallons

Ingredients:

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1

• 11 pounds Briess two-row malt
• 1 pound Briess White Wheat
• 1 pound Munich malt
• 1 pound Vienna malt
• 11 ounces Gambrinus Honey Malt
• 5 ounces Crystal 20L

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 151F and hold for 60 min.

Mashout to 170 for 10 min

Remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 60 min.

Step 2

• .5 ounces Warrior hop pellets (17.2 percent AA)—first wort, 60-plus minutes
• 1 ounce Centennial hop pellets (8.7 percent AA), 60 minutes

Add at the beginning of boil.

Step 3

• .5 ounces Warrior hop pellets (17.2 percent AA), 15 minutes

15 min before the end of boil.

Step 4

• 1 ounce Citra Hop pellets (13.4 percent AA), 5 minutes
• 1 ounce Warrior hop pellets (17.2 percent AA), 5 minutes

5 mins before end of boil add the above.

Step 5

• 1 ounce Citra Hop pellets (13.4 percent AA), flameout

After you shut off flame

Fermentation Through Bottling Habanero Hop Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Step 6

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

• 3 vials of WLP001 California Ale

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 3 weeks at yeasts suggested temp written on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation cold-crash for two days. Do step 7 day that you cold crash.

Step 7

• 1 habañero chili pepper

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 save the vodka to blend back into the finished beer.

Step 8

• 1 ounce Citra Hop pellets—dry-hop, seven days
• 1 ounce Cascade hop pellets—dry-hop, seven days

Add to secondary carboy with the the roasted peppers.

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 6

• 3 oz of priming sugar

Add priming sugar before bottling.

Image by Hans Braxmeier from Pixabay

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.