Habenero IPA

[VladTheImbiber]

Have a 5gal batch IPA (Two Hearted clone .. it was easy) that's almost done fermenting and was thinking of adding some habanero peppers for some heat, not taste.

I find the taste of peppers in beer off putting but do enjoy a little heat, especially in IPA (Hab Sculpin for example ... though I don't want my beer to be that hot).

Was thinking of adding 2 habs, cut long way into quarters with seeds and add to the bag I'm putting my hops into for dry hopping (dry hop for 7 days).

Bad idea? Too few/many peppers? Looking for some advice.

 

[catdaddy66]

Two would would be scorching hot in 5 gallons, especially with seeds. The seeds and white membranes on the inside contain the most capsacian (?) which equates to hot hot hot!

One would do well with half the seeds but it's difficult to get it spot on the first attempt. Let us know how it turns out.

Btw, I love Two Hearted and I love pepper in beer...

 

[kristiismean]

here is a nice way to moderate the heat you want:
Soak 4 habies, diced (anyway you want) in 1 cup cheap vodka for 5 days to 2 weeks.
strain out all habbies and seeds, add your desired heat to your bottling and/or keg to taste. (the more liquid yu add, the hotter it is)

optional: boil vodka to reduce/burn off the alcohol if desired.


Disclaimer: if you do boil / burn off the vodka to reduce (in other words, make an extract) understand that the alcohol is flammable, and the vapors are also flammable. I would recommend doing this outdoors in a fireproof suit, have the fire dept park in front of your place, and have an ambulance next to it. have 40 fire extinguishers with current tags and 40 people ready to use them. While this sounds like a jest, just remember, flammable vapor = big giant gas balls. Use common sense.

 

[Imhoppy]

Kegged my Kama Citra IPA today. Northern Brewer extract kit. Modified by adding one diced habenero (seeds and all) that soaked in 4 oz. premium Hornitos 100% blue agave tequilla for 3 days. Strained extract into keg and then filled keg. FG reading 1.012 and OG = 1.056 so ABV ~ 6% including the 4 oz. tequilla add. Purged keg with CO2, then gently rolled the keg on the floor a few times to give a good mix. Chilling in kegerator for 24 hours then will carbonate at 12 psi @ 42F. Awesome citrusy aroma for both beer and extract. A tiny sample taste (just a drop) of the habanero extract was nice and warm on the palate that lingered for quite some time but in no way overpowering. Can't wait for the first pour at keg tapping time after a "2 week set-and-forget" forced carbonation.