Photo by: svenwerk
5 gallons, partial mash;
OG = 1.048 (12° Plato; FG = 1.012 (3° Plato);
Bitterness = 30 IBUs
- 1 lb. pale malt
- 0.5 lb. dark crystal malt (90°Lovibond)
- 0.5 lb. roasted barley
- 1/4 lb. black patent malt
- 4 lbs. unhopped dark dry malt extract (DME)
- 0.75 oz. of 9% alpha-acid Northern Brewer hops (7 AAUs)
- Irish Ale yeast slurry (Wyeast 1084 or equivalent)
- 1/4 cup brown sugar for priming
- 1/2 cup amber DME for priming
- 8-10 habañero ("Scotch bonnet") peppers, cut into 50 strips.
Step by Step:
- Heat 6 quarts water to 163°F. Crush grains and mix into liquor.
- Hold at 152° F for 75 minutes. Runoff and sparge with 9 quarts at 168°F.
- Add DME, bring to a boil.
- Add hops, boil 60 minutes. Cool, add to fermenter along with enough chilled preboiled water to make up 5.25 gallons.
- At 68°F or so, pitch yeast. Ferment at 65-68°F for two weeks, then rack to secondary. Condition at 60°F for three weeks.
- Prime with DME and brown sugar. Bottle, placing a piece of habañero in each bottle, and seal. (Warning: wear gloves when you're working with habañeros, and keep your hands away from your face!)
- Condition at 55° F for three weeks.