Popp’n Smoke Habanero Rauchbier
Brewer(s) Matthew Ellis
Profile: Rauchbier Base
Batch size 5.5 gal
SRM Color: 18
Boil length: 60
Total IBUs: 25
Target Water profile and water treatment: Munich target using Montgomery Co, MD fall water profile. Added 2 grams chalk
|Amount (lbs)||Item||% of grain bill|
|5||American 2 Row|
|4||Weyerman Smoked Malt|
Mash schedule (Temp and time):
Fermentation Temp: 68
Fermentation time: one week primary & one week secondary
Cut one habanero pepper in quarters. Put it in a jar with 4 oz vodka for one week. Then remove pepper. When handling peppers always wear gloves. When preparing bottles a use a pipette in put approximately 1 ml per 12 oz bottle.
Carbonation and fining: carbonated to 2.5 volumes in a keg. Added whirlfloc at 15 minutes.