So I got my ingredients in for my first self made recepie. I'm going to brew this this weekend.
I've written a couple trial recepies that you fine people have very generously helped me with. Those are all written down and they will be brewed as well.
So here we go with the juicy details:
HOME BREW RECIPE:
Title: Habanero cream ale
Brew Method: Extract
Style Name: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 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 - Rice Syrup Solids (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
My procedure for this will be to roast 2 habanero peppers, slice them up and soak them in vodka. Then add them to the boil with 30min left.
I'm hoping the burn isn't too bad. I went with habeneros over jalapeños because honestly, I like the taste of habeneros better.
This was inspired by bw3s mango habanero chicken wings. Which i looooooove. My plan with the honey malt is to provide some sweetness to the beer, much like the mangos in the wings. The biscuit malt I'm hoping will add a breadeyness, chicken wingish flavor. The IBUs are a tad high for a cream ale, but I did that on purpose with the hopes of the bitterness offsetting the heat a tad. The Tattnang hops should also add a spice to the peppers which I'm hoping will compliment well.
What I'm going for here is a yellow fizzy beer that will have that touch of breaded sweet and hot flavor reminiscent of the mango habanero wings.
I've written a couple trial recepies that you fine people have very generously helped me with. Those are all written down and they will be brewed as well.
So here we go with the juicy details:
HOME BREW RECIPE:
Title: Habanero cream ale
Brew Method: Extract
Style Name: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 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 - Rice Syrup Solids (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
My procedure for this will be to roast 2 habanero peppers, slice them up and soak them in vodka. Then add them to the boil with 30min left.
I'm hoping the burn isn't too bad. I went with habeneros over jalapeños because honestly, I like the taste of habeneros better.
This was inspired by bw3s mango habanero chicken wings. Which i looooooove. My plan with the honey malt is to provide some sweetness to the beer, much like the mangos in the wings. The biscuit malt I'm hoping will add a breadeyness, chicken wingish flavor. The IBUs are a tad high for a cream ale, but I did that on purpose with the hopes of the bitterness offsetting the heat a tad. The Tattnang hops should also add a spice to the peppers which I'm hoping will compliment well.
What I'm going for here is a yellow fizzy beer that will have that touch of breaded sweet and hot flavor reminiscent of the mango habanero wings.