- Recipe Type
- Extract
- Yeast
- Wlp080 cream ale yeast
- Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.047
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 21.91
- Color
- 5.63 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days at 65 D
- Secondary Fermentation (# of Days & Temp)
- 10 days at 60 D
- Tasting Notes
- Sweet honey, bready, small vegetable flavor. Mild heat.
HOME BREW RECIPE:
Title: Honey Habanero cream ale
Brew Method: Extract
Style Name: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 4 gallons
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.047
Final Gravity: 1.010
ABV (standard): 4.74%
IBU (tinseth): 21.91
SRM (morey): 5.63
FERMENTABLES:
3.3 lb - Liquid Malt Extract - Pilsen - (late addition) (45.2%)
2 lb - Dry Malt Extract - Extra Light - (late addition) (27.4%)
1 lb - Brown Rice Syrup - Gluten Free (13.7%)
STEEPING GRAINS:
0.25 lb - Belgian - Biscuit (3.4%)
0.75 lb - Canadian - Honey Malt (10.3%)
HOPS:
1 oz - Saaz for 2 min, Type: Pellet, Use: Aroma (AA 3.5, IBU: 1.35)
1 oz - Tettnanger for 60 min, Type: Pellet, Use: Boil (AA 4.5, IBU: 20.56)
OTHER INGREDIENTS:
0.25 oz - Irish moss, Time: 15 min, Type: Fining, Use: Boil
2 each - Habenaro peppers, Time: 30 min, Type: Spice, Use: Boil
YEAST:
White Labs - Cream Ale Yeast Blend WLP080
Starter: No
Form: Liquid
Attenuation (avg): 77.5%
Flocculation: Medium
Optimum Temp: 65 - 70 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: Corn sugar
Amount: 5oz
This is actually my first recepie and I must say I am very pleased with it.
I used honey malt to impart a certain sweetness, and biscuit malt to obtain a bread/wheat flavor.
The fermentables were chosen to hopefully allow the pepper flavor and flavor from the grains to come through. And it functioned perfectly.
The hops were also a great choice, the IBUs are a little high for the style, but I wanted a bit more bitterness than a standard cream ale to help offset, what I assumed would be a pretty sweet brew.
I chopped and roasted the habaneros for 30 min at 350D. Then I put them in vodka for 48 hours before starting on the recepie.
I preboiled 2 gallons of water (since my pot is only 5 gallons.) and set it aside covered.
Then brought 4 gallons to 160 and steeped the grains for 30min. Then removed.
Brought water to a boil, added Tettnanger.
Picked out the habanero pepper flesh and threw them in at 30min
Added whirfloc tablet at 10 min
Added saaz at 2 min.
Added rice syrup and LME at 1 min
Flameout
Then added all the DME.
Cooled wort to 70D
Poured into fermenter and aereated.
Pitched yeast
Primary fermented for 14 days.
Racked to secondary for clarity purposes for 10 days.
Cold crashed for 2 days.
Bottled.
Let me tell you something. This is damn good stuff. The honey malt comes through wonderfully with just the right amount of bready after taste. The fermentables are in the background where they should be. The aftertaste dries out and the heat flares up like a locomotive. POW! After the heat dies down, and it dies fast, you are left with a fresh cut vegetable taste. Almost like a green pepper.
I'm pretty excited how this turned out. Hopefully someone else brews this and gives me some advice.
Title: Honey Habanero cream ale
Brew Method: Extract
Style Name: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 4 gallons
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.047
Final Gravity: 1.010
ABV (standard): 4.74%
IBU (tinseth): 21.91
SRM (morey): 5.63
FERMENTABLES:
3.3 lb - Liquid Malt Extract - Pilsen - (late addition) (45.2%)
2 lb - Dry Malt Extract - Extra Light - (late addition) (27.4%)
1 lb - Brown Rice Syrup - Gluten Free (13.7%)
STEEPING GRAINS:
0.25 lb - Belgian - Biscuit (3.4%)
0.75 lb - Canadian - Honey Malt (10.3%)
HOPS:
1 oz - Saaz for 2 min, Type: Pellet, Use: Aroma (AA 3.5, IBU: 1.35)
1 oz - Tettnanger for 60 min, Type: Pellet, Use: Boil (AA 4.5, IBU: 20.56)
OTHER INGREDIENTS:
0.25 oz - Irish moss, Time: 15 min, Type: Fining, Use: Boil
2 each - Habenaro peppers, Time: 30 min, Type: Spice, Use: Boil
YEAST:
White Labs - Cream Ale Yeast Blend WLP080
Starter: No
Form: Liquid
Attenuation (avg): 77.5%
Flocculation: Medium
Optimum Temp: 65 - 70 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: Corn sugar
Amount: 5oz
This is actually my first recepie and I must say I am very pleased with it.
I used honey malt to impart a certain sweetness, and biscuit malt to obtain a bread/wheat flavor.
The fermentables were chosen to hopefully allow the pepper flavor and flavor from the grains to come through. And it functioned perfectly.
The hops were also a great choice, the IBUs are a little high for the style, but I wanted a bit more bitterness than a standard cream ale to help offset, what I assumed would be a pretty sweet brew.
I chopped and roasted the habaneros for 30 min at 350D. Then I put them in vodka for 48 hours before starting on the recepie.
I preboiled 2 gallons of water (since my pot is only 5 gallons.) and set it aside covered.
Then brought 4 gallons to 160 and steeped the grains for 30min. Then removed.
Brought water to a boil, added Tettnanger.
Picked out the habanero pepper flesh and threw them in at 30min
Added whirfloc tablet at 10 min
Added saaz at 2 min.
Added rice syrup and LME at 1 min
Flameout
Then added all the DME.
Cooled wort to 70D
Poured into fermenter and aereated.
Pitched yeast
Primary fermented for 14 days.
Racked to secondary for clarity purposes for 10 days.
Cold crashed for 2 days.
Bottled.
Let me tell you something. This is damn good stuff. The honey malt comes through wonderfully with just the right amount of bready after taste. The fermentables are in the background where they should be. The aftertaste dries out and the heat flares up like a locomotive. POW! After the heat dies down, and it dies fast, you are left with a fresh cut vegetable taste. Almost like a green pepper.
I'm pretty excited how this turned out. Hopefully someone else brews this and gives me some advice.