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Habenero Pale

231 calories 21.3 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Tucker Skelley
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created Friday August 24th 2018
1.070
1.014
7.3%
34.3
11.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 91.8%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 8.2%
15.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 30 min 34.32 50%
2 oz Cascade2 oz Cascade Hops Pellet 7 Aroma 0 min 50%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal BIAB Infusion 155 °F 40 min
Starting Mash Thickness: 1.2 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Burst Carb       Amount: 30PSI for 1 day then drop to 15 PSI       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 27 0 142 114 0
If using distilled/RO water this profile can be achieved with 5g CaCl2, 5g MgSO4 in the mash water (4.5 gal). and 1.1g of the same additions in the sparge water. I just make 5.5 gal using 6.1g of each addition and split off 1 gal into a separate container for sparging later.
Mash Chemistry and Brewing Water Calculator
 
Notes

The base recipe was taken from Sierra Nevada Pale Ale. I upped the OG (I think this works better as a sipping beer) and lowered bitterness to account for addition of spice from Habenero peppers. The benefit to using the prescribed method is that you get very little of the bitter vegetable pepper flavor transferred to the tincture, just the capsaicin. Leaving the seeds in the tincture for an extended period of time will cause some of these flavors to transfer.

I follow the mash profile in the recipe, and do a warm water pour over sparge through a strainer with 1 gallon of the adjusted water, with the grain sitting in a large strainer above my boil kettle. After I chill my wort to about 80F, I transfer to my fermenter and aerate with a spoon for 3 minutes. I then add chilled distilled water to get the OG where I want it, usually about 1.5 gal, but this depends on your boil off rate. Pitch yeast and let it ride! I recommend using a blow-off tube for the first 2 days if you don't have the recommended 25% head space in your fermenter. Using US-05 with this gravity can get pretty violent.

To add the spice, I de-seed about 30 Habeneros and soak the seeds for 1 week in about 2 cups of Tito's vodka. After fermentation is complete and you're ready to package, measure out 1 cup of beer in a glass and slowly add the spiced vodka tincture in measured amounts, tasting the beer each time until you like the level of spice (I have an old graduated medicine syringe that I use to measure the tincture with). Then scale up that amount to your finished volume of beer! Each time I brew this I end up adding a different amount of tincture to achieve the same level of spice

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  • Public: Yup, Shared
  • Last Updated: 2018-08-25 18:07 UTC
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