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Bhut Jolokia

Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:

4.00 (1 Review)

No Chill: 45 minute extended hop boil time
Calories: 147 calories (Per 16oz)
Carbs: 13.7 g (Per 16oz)

Created: Sunday August 4th 2019

Peach Pale Ale

by RockyMtnGT

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 40

12th Of Never Clone (Working)

by Susquehanna Lagerhaus

OG: 1.055 FG: 1.014 ABV: 5.3% IBU: 40

Maris Centennial SMaSH

by Barter & Trade

OG: 1.049 FG: 1.009 ABV: 5.1% IBU: 27

Original Gravity:

1.045

Final Gravity:

1.009

ABV (alternate):

4.8%

IBU (tinseth):

33.4

SRM (morey):

6.4

Mash pH

5.4

Cost ₹

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	German - Pale Ale7 lb Pale Ale	39	2.3	87.5%
1 lb	American - Caramel / Crystal 30L1 lb Caramel / Crystal 30L	34	30	12.5%
8 lbs / ₹ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Pacific Gem0.5 oz Pacific Gem Hops	Pellet	14.3	First Wort at 140 °F	30 min	23.6	16.7%
2.50 oz	Motueka2.5 oz Motueka Hops	Pellet	7.2	Whirlpool at 185 °F	30 min	9.81	83.3%
3 oz / ₹ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Pacific Gem (Pellet)	23.6	16.7%
2.50 oz	Motueka (Pellet)	9.81	83.3%
3 oz / ₹ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.75 gal	Strike = 160	Infusion	--	153 °F	75 min
2.5 gal		Sparge	--	168 °F	15 min
Starting Mash Thickness: 2.4 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.45 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.40 g	Epsom Salt	Water Agt	Mash	1 hr.
6.50 g	Gypsum	Water Agt	Mash	1 hr.
0.30 ml	Phosphoric acid	Water Agt	Mash	1 hr.
0.70 g	Table Salt	Water Agt	Mash	1 hr.
0.20 g	Phosphoric acid	Water Agt	Sparge	1 hr.
0.50 g	Irish Moss	Fining	Boil	10 min.
2 g	Fermax	Other	Boil	10 min.
0.50 each	Dried Bhut Jolokia	Spice	Secondary	7 min.

Yeast

Omega Yeast Labs - HotHead Ale OYL-057

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium High
Optimum Temp:	62 - 98 °F	Starter:	No
Fermentation Temp:	78 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

₹ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 18.89 psi Temp: 42 °F CO₂ Level: 3 Volumes

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

Notes

1) Use 50ml slurry.
2) Chop up the chilli, dunk in vodka for 2 days. Add it all after primary finishes.
3) Ferment @ 15psi.

Last Updated and Sharing

495

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Brews

Public: Yup, Shared
Last Updated: 2019-09-06 14:16 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost ₹	Cost %
Fermentables	₹
Steeping Grains (Extract Only)	₹
Hops	₹
Yeast	₹
Other	₹
Cost Per Barrel	₹ 0.00
Cost Per Pint	₹ 0.00
Total Cost	₹ 0.00

Discussion about this recipe:

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seetu • 10/02/2019 at 11:01am

4 of 5

More hops needed to bring out the chilli flavour. Heat stays in the background, but is unmistakably there; replaces the bitterness bite.

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