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Chili habanero explosion - Imperial stout

316 calories 30.6 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 316 calories (Per 330ml)
Carbs: 30.6 g (Per 330ml)
Created Monday January 19th 2015
1.102
1.023
10.26%
62.24
75.54
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg United Kingdom - Maris Otter Pale4.6 kg Maris Otter Pale 38 3.75 41.9%
3.70 kg Munich3.7 kg Munich 37 6 33.7%
600 g Flaked Oats600 g Flaked Oats 33 2.2 5.5%
460 g Honey460 g Honey - (late addition) 35 2 4.2%
370 g Aromatic Malt370 g Aromatic Malt 35 20 3.4%
370 g United Kingdom - Brown370 g Brown 32 65 3.4%
280 g German - Carafa III280 g Carafa III 32 535 2.6%
230 g American - Chocolate230 g Chocolate 29 350 2.1%
185 g United Kingdom - Dark Crystal 80L185 g Dark Crystal 80L 33 80 1.7%
185 g United Kingdom - Extra Dark Crystal 120L185 g Extra Dark Crystal 120L 33 120 1.7%
10.98 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 15 Boil 60 min 27.89 25%
25 g Magnum25 g Magnum Hops Pellet 15 Boil 60 min 27.89 25%
20 g Goldings20 g Goldings Hops Pellet 4.5 Boil 30 min 5.14 20%
30 g Cascade30 g Cascade Hops Pellet 7 Boil 2 min 1.32 30%
100 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each vanilla bean Flavor Boil 10 min.
20 g Acetic acid Water Agt Secondary 7 days
1 each Vanilla bean in rum Flavor Secondary 7 days
10 g Oak chips in rum Flavor Secondary 7 days
40 g Cacao nibs in rum Flavor Secondary 7 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 605 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Just tasted this after two years storage... Found one bottle... Wow wow wow.. The chili was almost non existent, but what a huge positive effect months of lagering will do to this beer.
-------------------------------------
Flaked oats: Buy cheap in the supermarked. They are steamed and rolled, thus heat treated. Toast them in the oven until it smells like biscuits :) 180c, 30 min. Mash it with the rest of the malt.
-------------------------------------
1 vanilla bean 10 min boil

20g Habanero chili, roasted and soaked in rum (3 days) - 7 days secondary
1 vanilla bean 3 days in rum - 7 days secondary
10g Oak chips 3 days in rum - 7 days secondary
40g Cacao nibs 3 days in rum - 7 days secondary

Add ingredients to a cup of rum of your choice (i.e. Havana club). Make sure the rum covers the ingredients and Let it soak for some days.

When ready, use a colander or something similar to pour the rum into the fermentor (either to secondary or late in the process, just before bottling).

For a hint of coffee, add:

  • Coarsely ground beans to the mash, or
  • Brewed long black coffee or espresso to the boil, or
  • Brewed long black coffee or espresso to secondary before bottling, or
  • Coarsely ground beans to the rum
Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-08 20:09 UTC
Other Brewers Who Brewed This Recipe:
Shackleton Brewing Company
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