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Old 04-20-2013, 03:34 AM   #21
Whut
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This recipe has been floating around now for sometime and as is, it's awesome. Have fun changing things up but as it's written it's an awesome beer - with or without the habanero.
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Old 04-20-2013, 03:54 AM   #22
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Quote:
Originally Posted by Shred View Post
Thanks for the reply. With 10 minutes or less, will I still get nice flavor additions? I'm still testing the waters with hop schedules... to date, I've been sticking to the 60, 20, 5 or 0 schedule for bittering, flavor, aroma.
Unless you're chilling extremely quick, you'll get some flavor from a 10 minute addition, in my experience.

Here's the chop I use for the habanero(s).


 
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Old 04-26-2013, 05:27 PM   #23
AmishP
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Not sure if this helps at this point, but I am brewing a Sculpin clone with Habaneros right now.. I simply racked from primary onto the habaneros into secondary. I pureed 5 peppers (whole minus the stems, about 35-45g) in a sanitized blender and after 36 hours on the peppers it has noticeable taste and heat.

I plan on leaving it on the peppers for another 12-24 hours and see where I'm at. I like a lot of heat, and I don't plan on sharing this batch with anyone, so I'm not worrying about offending, although you can go to hell with a joke. Although.. since I pureed it, I may get some pepper transfer into the finished batch unless I filter it out.. gonna be a bruiser!

After I'm at my heat/flavor level, I plan on racking into tertiary for dry hopping, since I don't want to be on the peppers for that long. After I figure out how long I need to dry pepper (something that may always fluctuate a little depending on the varying heat of the peppers I use), then maybe I can hop and pepp at the same time.

 
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Old 04-26-2013, 07:08 PM   #24
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That's gonna be a hot one for sure! Good luck!!

 
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Old 05-22-2013, 11:17 PM   #25
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Just tossed the peppers in my IIPA (which is currently dry hopping). I did 8.5 grams to 5 gallons. Gonna bottle this monster on Monday
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Old 05-29-2013, 12:11 AM   #26
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I bottled my Habanero IIPA tonight. Snuck a taste too. It's really amazing how much the little bit of pepper completely changes the flavor and aroma profiles of the beer. It's definitely a pepper beer, but not too spicy by any stretch of the imagination (I may double the peppers next time).

Thanks again for the advice and ratios!
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On Tap: Belgstralian White IPA, Bourbon Barrel Conceited Dick, HBC438 SMaSH, Barrel Aged Old Shredsputin, Geest Belgian Golden Strong

Primary 1: Grapefruit IIPA
Primary 2: Shred's Brown Eye Ale
Primary 3: Chocolate Orange Port
Primary 4: California Pinot Noir

Secondary: Ginger-Peach Melomel

 
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Old 06-20-2013, 03:48 AM   #27
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I really want to brew this again. Soon, very soon.
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Old 06-20-2013, 03:53 AM   #28
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Quote:
Originally Posted by Trace View Post
I really want to brew this again. Soon, very soon.
It is one of my on deck brews for sure!

 
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Old 06-20-2013, 02:09 PM   #29
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My Habanero Imperial IPA just came of age this week. I thought it came out so good I brought it to one of the certified judges at my LHBS and his response was "Definitely get this entered in some competitions." Your ratio of peppers was perfect to give it great aroma and flavor without a lot of heat, just a nice warming effect. Thanks again AZ!
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Check out my blog!
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On Tap: Belgstralian White IPA, Bourbon Barrel Conceited Dick, HBC438 SMaSH, Barrel Aged Old Shredsputin, Geest Belgian Golden Strong

Primary 1: Grapefruit IIPA
Primary 2: Shred's Brown Eye Ale
Primary 3: Chocolate Orange Port
Primary 4: California Pinot Noir

Secondary: Ginger-Peach Melomel

 
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Old 06-25-2013, 07:15 PM   #30
Bleedsblue
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OK newbie question. Primary fermentation 10 days. Rack to secondays and let it sit dry hopping for 12 days and then 5 days on the peppers for a total of 27 days in fermentation?

 
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