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Beer Style: American Pale Ale
(10A)
Recipe Type: partial mash
Yield: 5 US gallons
Description:
This is a basic 1050 pale with dried habanero chilis added to the seconday for 7 days. It is a bit spicy on the back of the throat but not over powering. A great summer beer for those who like chili beers. Other peppers could be used depending on what is available. For this I used a 50,000 chili on the scoville scale and added one pepper per gallon.
Ingredients:
- 4 oz 60L American crystal malt
- 7# light DME
- 4 oz maltodextrin
- 1 oz nugget hop
- 1/2 oz Perle hop
- 1 whrilfloc table
- 1 oz Cascade hop
- Wyeast 1056 American ale yeast
- 5 dried habanero chilis
- 3/4 cup priming sugar
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1050
Final Gravity: 1020
Recipe Type: partial mash
Yield: 5.00 US Gallons
Procedure:
Crush and steep grain in 1/2 gallon water at 150 degrees for 30 min. Strain water into brew pot and sparge grains with 1/2 gallon 150 degree water. Add another 1/2 gallon to brew pot and bring to a boil. Remove pot from heat and add DME, maltodextrin and nugget. Add another gallon of water and boil for 45 min. Add Perle and whirlfloc, boil 15 min add cascade and boil for another 2 minutes. Turn off heat and strain into fermenter, cool to 70-75 degrees, pitch yeast. Ferment for 7 days, siphon into seconday, add habaneros, ferment for another 7 days. Can ferment less to have a bit less heat. Bottle with priming sugar.
Source: Kip Craglow
