Smoked Habanero IPA
Playing around with the first beer that I want to have ready for the spring, and wanted to get a little feedback.
I was looking around at some different recipes, and wanted to try a bit of a Smoked IPA. My ideal would be to have a subdued smokiness underneath the flavor of hops and spice.
Here is the current recipe I am working with:
11# Briess Pale
1# Weyermann Smoked
1# CaraHelles (for head retention - and to be honest, chosen for the 'Hell' tie in to the peppers instead of basic carapils)
1# Briess Crystall 20L
1oz Summit Mash Hop
60 min -
.5 oz Mt Hood
1 oz Horizon
30 min -
.5 oz Mt Hood
.5 oz Horizon
Ferment 10-14 Days with WLP01 CA Ale Yeast @ aprox. 64F.
Dry Hop in Secondary - for 12 days
Dry 'Pepper' for 5 days with 6 grams of deveined/seeded habaneros.
Current thoughts are that the hops might dominate in this recipe, and the smokiness might be a totally moot point...
Also, pepper ratio for this 5 gallon batch size?!? Thoughts on that? I will char them to add a little more smokiness, then soak in vodka and add the whole concoction and strain out the peppers later.
Thanks for any and all feedback!!
I can't speak to the smoke in your recipe as both of the smoked beers I've done previously have 20-25% smoked malt in the grist. Not sure what sort of smokiness the 1# in your recipe will lend.
However, I can say that a pepper ratio of 1 good sized, diced, pithed habanero (with seeds) to 5 gal for 7 days post ferment works really nicely. I brewed a Zombie Dust clone and then added the pepper to it, and the hab really played nicely with the tropical fruit from the hops. The heat/sting was manageable, mostly in the back of the palate and throat, but exciting. Adds a great dynamic to the beer.
CaraHell is Crystal 10... Don't double up on Crystal 10 and 20. White or Red Wheat also offers head retention you know. And it does a better job without the added caramel sweetness.
Summit and Simcoe might get in the way of the chile notes. Odd choice to use Mt. Hood here, but okay. A perfect hop combo for this beer would be Amarillo & Citra. I can also see Citra playing well with its tropical notes, which would bolster the inherent tropical nature of the habanero.
I would use fresh habaneros. Four of the orange ones should do. Roast them over an open flame until charred and they become slightly less spicy and more smokey. Directly after the roast, slit them with a shallow incision and let them "float" in the secondary. No need to chop them up, soak in vodka, devein or deseed them.
I think this looks like a smokin good recipe, let us all klnow how it turns out!
Thanks for the initial feedback folks. Perhaps a better way for me to pose this is as a theoretical of what I want to accomplish.
I am looking for a peppery sweetness with a smokey finish. The hop profile would be subtle, some bittering characteristic.
I picked Mt. Hood for that quality - bitter and lower aroma. Horizon as I have read is a substitute for Magnum, and has that same quality...lower aroma. Summit for that quality as well. Simcoe is the only aroma hop that I had on the list. Slight citrus, but I am afraid any grapefruit characteristics won't fit well will the spice. Can't think of any grapefruit character in hot sauce or food of any sort that would exemplify that.
So my thoughts right now are this -
1) Add some more smoked malt and take out some of the pale malt to compensate. Get closer to a 10% or so, and get some smokiness from the roasted peppers.
2) Sub out the Mt. Hood for something else, and maybe up the amount and replace the Simcoe as well?
3) Use some wheat over CaraHelle. I do want to avoid 'wheatiness' in the final product though.
4) Roast the peppers and throw them straight in, seeds and all.
Thanks so much folks!
Just some generic advice....
Whenever you use a really strongly flavored "extra" in the secondary, you should sample it daily or even twice a day. It can build really quickly on you and overwhelm the beer completely.
depending on what kind of heat you're looking for, I've had success with dry "peppering" with whole (dont cut them open) habs for 7-10 days. you can always experiment with pepper strength by simulating your dry peppering in a glass of water for an amount of time, and scaling from there.
I brewed a smoke Habanera beer, called Peppers Away, on September 9. For 10 Gallons:
18 lbs 2-row
2 lbs smoked malt
0.5 lbs carmel 60L
1 lb carmel 40L
0.5 lbs Carafoam
1 lb biscuit malt
2 oz Palisade 7.60% at 60 mins
1 oz Palisade 7.60% at 30 mins
2 oz Palisade 7.60% at 15 mins
10 Habaneros quartered at 15 mins
0.25 tsp Irish Moss at 15 mins
10 minutes at 122F, 60 mins at 152F, and 10 mins at 170F
OG was 1.054
FG is 1.016
The beer is very good, but no smoke aroma or taste. I was going to use 4 lbs of smoke malt but I was afraid that was too much. Big mistake, it needs more smoke to compliment the sweetness and heat from the peppers.
The heat is NOT over powering at all, but we all like hot food and I understand that this is very subjective. You can taste the sweetness of the peppers at the beginning, then the heat kicks in at the back of the throat. Kind of unexpected for me.
I will brew this beer again, but more peppers and more smoked malt. I would like to hear how yours turns out. I put the peppers in the boil because I have concerns adding anything to the fermentor (unless it's hops.)
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