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Habanero Brown Ale - Need Advice
  • jlwjlw
    Posts: 16,410
    The main question is when to add the peppers? Mash, boil, or secondary? I've never made one and don't to mess it up. I more want the flavor and aroma versus the heat from the peppers. This will likely be my base recipe.

    Boil Size: 7.19 gal
    Post Boil Volume: 5.98 gal
    Batch Size (fermenter): 5.25 gal
    Bottling Volume: 5.25 gal
    Estimated OG: 1.062 SG
    Estimated Color: 43.7 SRM
    Estimated IBU: 51.2 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.4 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.6 %
    12.0 oz Black (Patent) Malt (500.0 SRM) Grain 2 6.0 %
    9.6 oz Roasted Barley (300.0 SRM) Grain 3 4.8 %
    8.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.0 %
    4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.0 %
    5.0 oz Molasses (80.0 SRM) Sugar 6 2.5 %
    1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 42.9 IBUs
    0.75 oz Willamette [5.50 %] - Boil 20.0 min Hop 8 8.3 IBUs


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 12 lbs 6.6 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 16.13 qt of water at 162.9 F 152.0 F 60 min

    Sparge: Batch sparge with 2 steps (1.14gal, 3.72gal) of 168.0 F water
    Notes:

    I added the molasses the last 5 minutes of the boil.
  • ceanntceannt
    Posts: 47,711
    Cut them in half, remove all the seeds. Roast at 350 until they start to turn black on the edges. Add to the boil for the last 15 minutes.
    You can also soak some roasted peppers in vodka, or tequila for a couple of weeks, and pour the liquid into secondary a week before bottling /kegging
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    So updated. The beer I'm supposed to craft is a Mango Habanero Brown. Thoughts on using fruit? I'm thinking maybe in secondary? Also, how much mango and how many peppers?
  • ceanntceannt
    Posts: 47,711
    jlw said:

    So updated. The beer I'm supposed to craft is a Mango Habanero Brown. Thoughts on using fruit? I'm thinking maybe in secondary? Also, how much mango and how many peppers?



    The mango should go in secondary. Freeze it, let it thaw, and then puree
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,711
    The amounts are tricky... how big of a batch?
    For 5 gallons... maybe 3 peppers, and 2 mangoes? Depends on how much you want them to "contribute "
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,711
    ceannt said:

    jlw said:

    So updated. The beer I'm supposed to craft is a Mango Habanero Brown. Thoughts on using fruit? I'm thinking maybe in secondary? Also, how much mango and how many peppers?



    The mango should go in secondary. Freeze it, let it thaw, and then puree


    "Secondary " in this case means immediately after the fermentation slows down, so the aroma don't all go out the air lock
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    ceannt said:

    ceannt said:

    jlw said:

    So updated. The beer I'm supposed to craft is a Mango Habanero Brown. Thoughts on using fruit? I'm thinking maybe in secondary? Also, how much mango and how many peppers?



    The mango should go in secondary. Freeze it, let it thaw, and then puree


    "Secondary " in this case means immediately after the fermentation slows down, so the aroma don't all go out the air lock


    So really you're saying in primary once fermentation slows. I'll likely secondary it just to let it age a bit and settle out.
  • ceanntceannt
    Posts: 47,711
    jlw said:

    ceannt said:

    ceannt said:

    jlw said:

    So updated. The beer I'm supposed to craft is a Mango Habanero Brown. Thoughts on using fruit? I'm thinking maybe in secondary? Also, how much mango and how many peppers?



    The mango should go in secondary. Freeze it, let it thaw, and then puree


    "Secondary " in this case means immediately after the fermentation slows down, so the aroma don't all go out the air lock


    So really you're saying in primary once fermentation slows. I'll likely secondary it just to let it age a bit and settle out.


    Or just go with a long primary... up to 7 or 8 weeks.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • JerryJerry
    Posts: 73,249
    Add them at 5 min to flame out. Capsaicin acts somewhere in between alpha acids and essential oils. You need to boil it to get it out, but boil too long; it'll boil out.
    "I'm going to guess that you are, indeed, fucked up."
    CurlyFat's 59,000th post
  • FuzzyFuzzy
    Posts: 46,207
    Jerry said:

    Add them at 5 min to flame out. Capsaicin acts somewhere in between alpha acids and essential oils. You need to boil it to get it out, but boil too long; it'll boil out.



    jlw said:

    I more want the flavor and aroma versus the heat from the peppers.



    learn to read, dummy.

    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,207
    i've only done one pepper beer and i 'dry hopped' with dried chiles. it wasn't awesome, but it made a great marinade for chicken.
    "Oh, you were serious? I was drunk."-C_B
  • JerryJerry
    Posts: 73,249
    Fuzzy said:

    Jerry said:

    Add them at 5 min to flame out. Capsaicin acts somewhere in between alpha acids and essential oils. You need to boil it to get it out, but boil too long; it'll boil out.



    jlw said:

    I more want the flavor and aroma versus the heat from the peppers.



    learn to read, dummy.



    No, you're wrong
    "I'm going to guess that you are, indeed, fucked up."
    CurlyFat's 59,000th post