22. AG Habanero Kolsch - Beer Recipe - Brewer's Friend

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22. AG Habanero Kolsch

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Tuesday January 29th 2013
1.048
1.011
4.8%
22.8
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 92.3%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 3.8%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 3.8%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops Leaf/Whole 4.1 Boil 60 min 11.56 33.3%
0.50 oz German Tettnanger0.5 oz German Tettnanger Hops Pellet 4.5 Boil 20 min 8.45 33.3%
0.50 oz German Tettnanger0.5 oz German Tettnanger Hops Pellet 4.5 Boil 5 min 2.78 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 20 min.
0.25 oz Habanero Chiles Flavor Boil 20 min.
0.75 oz Habanero Chiles Flavor Secondary --
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       Amount: 3oz      
 
Target Water Profile
Boston, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 30 19 6 41
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion -- 151 °F 75 min
13 qt Sparge -- 170 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.84 11.4  
Mash volume with grains 3.36 13.5  
Grain absorption losses -0.81 -3.3  
Remaining sparge water volume (equipment estimates 3.28 g | 13.1 qt) 2.97 11.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.06 g | 20.2 qt) 4.75 19  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.81 23.3
Equipment Profile Used: System Default
 
Notes

I removed the seeds and inner membrane from (1) chile and minced it to about 3/16" squares. This was added at the 20 min mark of the boil and left in the wort for primary fermentation.
I did not make a starter for the liquid yeast because of the smaller batch size.
This batch was in primary for 4 days.
Soaked .75oz diced Habanero Chiles (2 large peppers) in Vodka for 20 minutes to sanitize and added Chiles and Vodka to the secondary. This batch was in secondary for 14 days.

This beer came out exactly as planned. Big pepper aroma, subtle pepper flavor complements the Kolsch nicely, with some nice but not overwhelming heat on the finish.

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  • Last Updated: 2013-11-05 15:20 UTC