habanero ipa help

Trying this Sunday how does this look


12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.2 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.0 %
8.0 oz Cara-Pils/Dextrine/muntons caramalt (2.0 SRM) Grain 3 3.5 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 3.5 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 1.8 %
1.00 oz Nelson Sauvin [12.00 %] - First Wort 60.0 min Hop 6 37.8 IBUs
1.00 oz Cluster [7.00 %] - Boil 60.0 min Hop 7 20.1 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 8 6.0 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
0.50 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 10 4.4 IBUs
0.50 oz Citra [12.50 %] - Boil 10.0 min Hop 11 6.5 IBUs
0.50 oz Citra [12.50 %] - Boil 5.0 min Hop 12 3.6 IBUs
0.50 oz Amarillo Gold [8.50 %] - Steep/Whirlpool 30.0 min Hop 13 4.7 IBUs
0.50 oz Citra [12.50 %] - Steep/Whirlpool 30.0 min Hop 14 6.9 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 15 -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
1.00 oz Citra [12.50 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs


thanks for the opinions in advance this is a 6 gallon batch looking to ad 2 peppers at flame out and one for dry peppering with hops

I have made a few habanero brews in my day and speaking from experience, a little goes a long way. My best featured only 5 habaneros (5 gallons) after primary was finished and the yeast dropped. I let this sit for about a week iirc. It was pronounced but drinkable. I have also made a beer with as much as 10 habaneros and that one was undrinkable imo. I am a wimp when it comes to spicy foods so I guess it depends on your own personal interpretation of spicy.

Sounds pretty good. I would use something other than Amarillo but that's just my preference. I would also try to keep the final IBU around 60. But again, my preference.

All my pepper beers (all have been IPAs) I just dry hopped with the peppers. I typically used Aneheim peppers, with some spicy peppers to compliment. I used 3 habenaros last time, and the spiciness was pronounced. I think the 1968 will give some sweetness at the end of the beer flavor, so take that into account. May need to add more peppers if need be.

I once had a beer that was made with only 1 ghost chile (in 5 gal)... Its hard to believe something that small can pack so much punch.