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Habanero Amber

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Habanero Amber

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Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: all-grain
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer


Lighter color than I was going for but it's still a good amber color. It hasn't carbonated yet but I just racked it and took a hydrometer reading and it had really awesome flavor, even uncarbonated. It had good habanero flavor but just enough spicy to taste and not be over bearing.


  • 10 lb 2-row
  • 1 lb amber crystal (40L)
  • .5 lb dextrin malt
  • 3 gal. mash water (or pretty close)
  • 4.5 gal sparge water (or pretty close)
  • 2 oz Goldings 4.5
  • 2 oz Czech Saaz 3.0
  • 3 oz Habanero peppers

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.05
Final Gravity: 1.01
Alcohol by Vol: 5.24%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


I mashed in at 155 degrees (I had lost 3 degrees over the course of the one hour mash)

Boiled the wort for 30 minutes.

2 oz Goldings for 60 minutes.
1 oz Saaz for 15 minutes.
1 oz Saaz for 5 minutes.
3 oz Habaneros (quartered and lightly roasted) for 5 minutes.

I chose not to use the pepper seeds because they have most of the 'hot' and I didn't want to over do it.

I pitched Nottingham ale yeast.

Because of my work schedule I usually do all of my brewing and racking on Saturday or Sunday so my beers tend to ferment in the primary for a week then sit in the secondary for a week but I really don't think it needs to sit that long.