Ingredients:
- 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:
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.
source byo
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