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Old 10-10-2012, 11:07 PM   #1
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Default All-Grain - Habanero IPA

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.070
Final Gravity: 1.014
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 days @ 64*F
Additional Fermentation: 5 days (dry pepper)
Secondary Fermentation (# of Days & Temp): 12 days (dry hop)
Tasting Notes: A great beer with IPA highlights and guest star of habanero!!!

EDIT: I've made this beer many times now, and it's won many awards, including Gold Medals in both the First and Final Rounds at the 2014 National Homebrewers Competition; some minor changes to the original recipe are incorporated below....

14lbs 2-row (adjust as needed for your efficiency to hit the OG)
1.25lb crystal 20L
1lb carapils
0.5lb caravienne

Mash at 155*F for 60 minutes

1.5oz Amarillo mash hop
0.5oz Warrior @60
0.25oz Magnum @60
0.25oz Columbus @60
0.25oz Northern Brewer @60
0.25oz Crystal @30
0.25oz Centennial @30
0.25oz Simcoe @30
1.5oz Amarillo @0

2oz Simcoe (dry - 5-7 days)
4oz Amarillo (dry - 5-7 days)

WLP001 with a ~1500mL starter

Ferment for 10-14 days @ 64*F
Dry hop for 5-7 days
Dry "pepper" with ~3.0 grams* per gallon of deveined and deseeded habanero peppers for 5 days (you can dry pepper and dry hop at the same time if you want, but if you use hop bags, don't include the peppers in those; they get caught up in hop sludge and won't release as much of their heat/flavor/aroma)

This is based off the various Ballast Point Sculpin IPA clones that are out there. It's won medals at several local and national competitions.

Tasting notes:
A great beer with IPA highlights and guest star of habanero!!!
Very good pepper beer. Perfect balance of IPA and spicy habanero




* notes on peppers: because the heat in peppers is so variable, start with ~3.0g per gallon. After ~5 days taste it. If you need more heat add more habaneros or some serranos (these add a good neutral heat with a slight touch of grassiness that works well with the hops) and sample again after a couple of days. The heat will mellow over time, so you want to bottle/keg when it's slightly hotter than you want the finished product to be.
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Old 10-11-2012, 11:41 PM   #2
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This sounds right up my alley. I'm gonna try a 2 gallon test batch ASAP.

Question: did you cook the peppers or put them in vodka before adding them? Or will the alcohol in the beer kill everything?

Thanks!
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Old 10-12-2012, 06:49 PM   #3
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I did not cook the pepper or use vodka. I did squirt it with a little starsan though.

I hope you enjoy it! I'll probably make a gallon or so from every IPA batch from now on. It went way to fast!!
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Old 10-13-2012, 12:24 PM   #4
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I made one like this recently and it turned out great as well. I had about 200+ Habaneros this year so I dried them seeds and all and ground them into dust. I used 1oz to dry hop but i have no idea how many peppers that equated to. How much did 1.4g equal out to pepperwise?
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Old 10-13-2012, 05:59 PM   #5
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It was around 1/3-1/2 a pepper. Of course, size and heat levels vary, so your mileage may vary.
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Old 10-25-2012, 05:11 AM   #6
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This sounds awesome, I will be brewing this in the next week or so.
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Old 10-30-2012, 11:20 PM   #7
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Just finished fermentation and need some clarification on when you added the peppers.

You mention this option
Primary Fermentation (# of Days & Temp): 10 days @ 64*F
Additional Fermentation: 5 days (dry pepper)
Secondary Fermentation (# of Days & Temp): 12 days (dry hop)

But then have this as well.
Ferment for 10-14 days @ 64*F
Dry hop for 12 days
Dry "pepper" with 1.4 grams of deveined and deseeded habanero peppers per gallon for 5 days

So do I "dry pepper" for an additional 5 days in primary? Or Dry hop for 12 days before I add the peppers for 5 days?

I'm excited to try this and want to make sure I get it right.
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Old 10-30-2012, 11:42 PM   #8
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Yeah, looks like the autoformat switches things...

I like to dry hop first, then dry pepper. Though you could do both at the same time if you wanted more heat.
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Old 01-15-2013, 06:25 PM   #9
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How did this beer come out heat-wise? I know it is subjective, but I went with your ratio just today on a Smoked Habanero IPA that used some smoked malts as well as Simcoe.

I read a few other posts though and it seems this may be a ton of habaneros. I was thinking of letting it rest on top for 5 days (7g total in 5 gallons), but don't want to end up overpowered.

Thoughts on your results?
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Old 01-15-2013, 10:15 PM   #10
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I think the 1.4g per gallon is a good starting point. My palate personally prefers more, but at 1.4, it's noticeable, complimentary, but not overpowering.

Let me know how it turns out!
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