Hey Guys and Gals! A hoppy all-grain ale dry-hopped with Citra and Cascade, with a roasted habanero added in the secondary.
Ingredients
Grain
11 pounds Briess two-row malt
1 pound Briess White Wheat
1 pound Munich malt
1 pound Vienna malt
11 ounces Gambrinus Honey Malt
5 ounces Crystal 20L
Hops
0.5 oz Warrior and 1 oz Centennial, start of boil
0.5 oz Warrior, 15 minutes before the end
1 oz Citra and 1 oz Warrior, 5 minutes before the end
1 oz Citra, at flame out
1 oz Citra and 1 oz Cascade, dry hop seven days
Yeast and finishing
3 vials WLP001 California Ale
1 habanero chili pepper
Vodka, enough to cover the pepper
3 oz priming sugar
Directions
1. Bring 3.25 to 3.5 gallons of water to 170F and add the grains in a grain bag. Let it drop to about 120 to 130F, then stir, slowly raise to 151F and hold for 60 minutes. Mash out at 170F for 10 minutes.
2. Remove the grain bag without squeezing it. Bring the wort to a rolling boil, avoiding a boil over, and boil 60 minutes, adding the hops on the schedule above.
3. Cool the wort, transfer to the primary, top off with cold water, aerate, and take a gravity reading.
4. At around 75F, pitch the yeast from a 2L starter. Ferment 3 weeks at the package temperature, then cold-crash for two days.
5. Roast the habanero about 3 minutes over an open flame, halve it, and soak it in vodka for 48 hours.
6. Add the chili and the dry hops to the secondary for seven days.
7. Bottle with the priming sugar, siphoning slowly.