- Joined
- Jun 2, 2008
- Messages
- 64,951
- Reaction score
- 16,516
- Recipe Type
- All Grain
- Yeast
- WLP001
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.070
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 10 days @ 64*F
- Secondary Fermentation (# of Days & Temp)
- 12 days (dry hop)
- Additional Fermentation
- 5 days (dry pepper)
- Tasting Notes
- A great beer with IPA highlights and guest star of habanero!!!
EDIT: I've made this beer many times now, and it's won many awards, including Gold Medals in both the First and Final Rounds at the 2014 National Homebrewers Competition; some minor changes to the original recipe are incorporated below....
14lbs 2-row (adjust as needed for your efficiency to hit the OG)
1.25lb crystal 20L
1lb carapils
0.5lb caravienne
Mash at 155*F for 60 minutes
1.5oz Amarillo mash hop
0.5oz Warrior @60
0.25oz Magnum @60
0.25oz Columbus @60
0.25oz Northern Brewer @60
0.25oz Crystal @30
0.25oz Centennial @30
0.25oz Simcoe @30
1.5oz Amarillo @0
2oz Simcoe (dry - 5-7 days)
4oz Amarillo (dry - 5-7 days)
WLP001 with a ~1500mL starter
Ferment for 10-14 days @ 64*F
Dry hop for 5-7 days
Dry "pepper" with ~3.0 grams* per gallon of deveined and deseeded habanero peppers for 5 days (you can dry pepper and dry hop at the same time if you want, but if you use hop bags, don't include the peppers in those; they get caught up in hop sludge and won't release as much of their heat/flavor/aroma)
This is based off the various Ballast Point Sculpin IPA clones that are out there. It's won medals at several local and national competitions.
Tasting notes:
A great beer with IPA highlights and guest star of habanero!!!
Very good pepper beer. Perfect balance of IPA and spicy habanero
* notes on peppers: because the heat in peppers is so variable, start with ~3.0g per gallon. After ~5 days taste it. If you need more heat add more habaneros or some serranos (these add a good neutral heat with a slight touch of grassiness that works well with the hops) and sample again after a couple of days. The heat will mellow over time, so you want to bottle/keg when it's slightly hotter than you want the finished product to be.
14lbs 2-row (adjust as needed for your efficiency to hit the OG)
1.25lb crystal 20L
1lb carapils
0.5lb caravienne
Mash at 155*F for 60 minutes
1.5oz Amarillo mash hop
0.5oz Warrior @60
0.25oz Magnum @60
0.25oz Columbus @60
0.25oz Northern Brewer @60
0.25oz Crystal @30
0.25oz Centennial @30
0.25oz Simcoe @30
1.5oz Amarillo @0
2oz Simcoe (dry - 5-7 days)
4oz Amarillo (dry - 5-7 days)
WLP001 with a ~1500mL starter
Ferment for 10-14 days @ 64*F
Dry hop for 5-7 days
Dry "pepper" with ~3.0 grams* per gallon of deveined and deseeded habanero peppers for 5 days (you can dry pepper and dry hop at the same time if you want, but if you use hop bags, don't include the peppers in those; they get caught up in hop sludge and won't release as much of their heat/flavor/aroma)
This is based off the various Ballast Point Sculpin IPA clones that are out there. It's won medals at several local and national competitions.
Tasting notes:
A great beer with IPA highlights and guest star of habanero!!!
Very good pepper beer. Perfect balance of IPA and spicy habanero
* notes on peppers: because the heat in peppers is so variable, start with ~3.0g per gallon. After ~5 days taste it. If you need more heat add more habaneros or some serranos (these add a good neutral heat with a slight touch of grassiness that works well with the hops) and sample again after a couple of days. The heat will mellow over time, so you want to bottle/keg when it's slightly hotter than you want the finished product to be.