All-grain recipe, 5.25-gallon batch size
Original gravity: 1.068
Final gravity: 1.010
Bitterness: 82.3 IBU
Alcohol by volume: 7.7 percent

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
.5 ounces Warrior hop pellets (17.2 percent AA)—first wort, 60-plus minutes
1 ounce Centennial hop pellets (8.7 percent AA), 60 minutes
.5 ounces Warrior hop pellets (17.2 percent AA), 15 minutes
1 ounce Citra Hop pellets (13.4 percent AA), 5 minutes
1 ounce Warrior hop pellets (17.2 percent AA), 5 minutes
1 ounce Citra Hop pellets (13.4 percent AA), flameout
1 ounce Citra Hop pellets—dry-hop, seven days
1 ounce Cascade hop pellets—dry-hop, seven days
1 habañero chili pepper (Roast pepper for approximately 3 minutes over an open flame, just enough to get a bit of char on the outer skin. Then cut in half and soak in 46 ounces of vodka for 48 hours to sterilize. Add entire chili to secondary for seven days and reserve the vodka to blend back into the finished beer.)
3 vials of WLP001 California Ale

Mash for 60 minutes at 151 degrees F and mash out for 10 minutes at 168 F. Boil for 60 minutes. When yeasting, use a rocked carboy for about 5 minutes to oxygenate. Add 3 vials of yeast (no starter).

Fermentation: Primary fermentation for three weeks at 68 F. Cold-crash for two days. Rack to secondary and dry-hop/dry-habañero with 1 ounce Citra, 1 ounce Cascade, and 1 habañero chili pepper (pith, seeds, and all) for seven days. Cold-crash again for two days; rack to keg and force-carbonate.

The Hoppy Brewer is your one-stop-shop for homebrew supplies, equipment, and ingredients. Find hops, barley, yeast, kegs, homebrew equipment, kegging equipment, a beer making kit, and even books on home brewing and beer recipes. Browse our Grains here.

SRC: Click to read the Brewer’s Notes for this American IPA with Habañero homebrew recipe.