Habanero DIPA - Beer Recipe - Brewer's Friend

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Habanero DIPA

254 calories 27.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: GSH
Calories: 254 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Friday July 29th 2016
1.076
1.021
7.2%
63.4
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 73.8%
1 lb American - Wheat1 lb Wheat 38 1.8 6.2%
1 lb American - Vienna1 lb Vienna 35 4 6.2%
1 lb German - Munich Light1 lb Munich Light 37 6 6.2%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 6.2%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 1.5%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 32.75 15.4%
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 15 min 13 7.7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 7.18 15.4%
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 5 min 10.45 15.4%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 0 min 15.4%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 7 days 15.4%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 7 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Habanero pepper Flavor Secondary --
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 480 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.09 24.4  
Mash volume with grains 7.39 29.6  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume (equipment estimates 3.36 g | 13.4 qt) 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.78 39.1
Equipment Profile Used: System Default
 
Notes

Roast pepper for approximately 3 minutes over an open flame, just enough to get a bit of char on the outer skin. Then cut in half and soak in 46 ounces of vodka for 48 hours to sterilize. Add entire chili to secondary for seven days and reserve the vodka to blend back into the finished beer.

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  • Last Updated: 2016-07-29 00:48 UTC