skullwithwings
Member
Planning to try to make a stout with habanero peppers this weekend. This is my first attempt at a stout and my first habanero beer attempt, so we'll see...below is a basic recipe and plan for using the peppers...
any feedback on the base recipe and the use of peppers is greatly appreciated.
Batch Size: 5 gallons
Boil Size 3 gallons
Malts and Fermentables:
5 lbs Briess Pilsen Light DME
1 lb Chocolate Malt (US or UK...anyone have a preference?) (steeping)
.5 lb Roasted Barley (steeping)
.5 lb Dark Crystal (steeping)
OG: 1.054
Hops:
1 oz. Magnum 60 min.
1 oz. Cascade KO
IBU: 34.2
Yeast: Wyeast 1056
I plan to add one halved habanero in the last 15 min of the boil. I will taste the wort to see if there is noticeable heat when I take my OG reading. If there isn't enough I will dry hop with half of a habanero in secondary (was thinking I would steam the habanero for a few minutes to sanitize it before putting it in secondary).
How does all this sound?
Any advice is appreciated about recipe or process, etc. etc. Thanks!
any feedback on the base recipe and the use of peppers is greatly appreciated.
Batch Size: 5 gallons
Boil Size 3 gallons
Malts and Fermentables:
5 lbs Briess Pilsen Light DME
1 lb Chocolate Malt (US or UK...anyone have a preference?) (steeping)
.5 lb Roasted Barley (steeping)
.5 lb Dark Crystal (steeping)
OG: 1.054
Hops:
1 oz. Magnum 60 min.
1 oz. Cascade KO
IBU: 34.2
Yeast: Wyeast 1056
I plan to add one halved habanero in the last 15 min of the boil. I will taste the wort to see if there is noticeable heat when I take my OG reading. If there isn't enough I will dry hop with half of a habanero in secondary (was thinking I would steam the habanero for a few minutes to sanitize it before putting it in secondary).
How does all this sound?
Any advice is appreciated about recipe or process, etc. etc. Thanks!