Hop Canyon Habanero IPA - Spice, Herb, or Vegetable Beer - 2014 National Homebrew Competition Winner

Ingredients

For 5.5 Gallons (20.82 L)

    14.0 lb (6.35 kg) pale two-row malt
    1.25 lb (0.57 kg) 10° L crystal malt
    1.0 lb (0.45 kg) dextrin malt
    0.5 lb (227 g) CaraVienne® malt
    1.0 oz (28 g) Amarillo pellets, 9% a.a. (mash)
    0.25 oz (7 g) Columbus pellets, 13% a.a. (60 min)
    0.25 oz (7 g) Northern Brewer pellets, 9% a.a. (60 min)
    0.4 oz (11 g) Magnum pellets, 15% a.a. (60 min)
    0.5 oz (14 g) Warrior pellets, 18% a.a. (60 min)
    0.2 oz (6 g) Simcoe pellets, 13% a.a. (60 min)
    0.4 oz (11 g) Crystal pellets, 4% a.a. (30 min)
    0.25 oz (7 g) Centennial pellets, 9% a.a. (30 min)
    1.0 oz (28 g) Simcoe pellets, 13% a.a. (30 min)
    2.0 oz (57 g) Amarillo pellets, 9% a.a. (0 min)
    2.0 oz (57 g) Simcoe pellets, 13% a.a. (0 min)
    2.0 oz (57 g) Amarillo pellets, 9% a.a. (dry)
    4.0 oz (113 g) Simcoe pellets, 13% a.a. (dry)
    WLP 001 American ale yeast
 

Specifications

    Original Gravity: 1.074
    Final Gravity: 1.016
    ABV: 7.61%
 

Directions

    Use a water profile that includes 165 ppm calcium, 12 ppm magnesium, 17 ppm sodium, 300 ppm calcium sulfate and 55 ppm chloride. Mash at 155° F (68° C) for 75 minutes. “Dry pepper” with 3 g of chopped habanero peppers per gallon, for five days.
    Primary Fermentation for 21 days at 64° F (18° C).
    Secondary Fermentation for 7 days at 68° F (20° C).
    Forced CO2 to carbonate (2.4 vol).