Habanero Stout

(5 gallons/19 L, partial mash)
OG = 1.048  FG = 1.012 IBU = 30  SRM = 38  ABV = 4.6%

Ingredients

1 lb. (0.45 kg) pale malt
0.5 lb. (0.23 kg) dark crystal malt (90 °L)
0.5 lb. (0.23 kg) roasted barley (500 °L)
4 oz. (113 g) black patent malt
4.5 lbs. (2 kg) dark dried malt extract (DME)
7 AAU Northern Brewer hops (60 min.) (0.75 oz./21 g of 9% alpha acids)
Irish Ale yeast (Wyeast 1084 or equivalent)
1/4 cup brown sugar for priming
1/2 cup amber DME for priming
8-10 habañero peppers, cut into 50 strips.

Step by Step

Heat 4 quarts (3.8 L) water to 163 °F (73 °C). Crush grains and mix into liquor. Hold at 152 °F (67 °C) for 45 minutes. Wash the grains with 9 quarts (8.5 L) water at 168 °F (76 °C). Add DME, stir well, top off to 5 gallons (19 L) and bring to a boil. Add hops, boil 60 minutes. Cool, add to fermenter along with enough water to make up 5.25 gallon (20 L). At 68 °F (20 °C) or so, pitch yeast. Ferment at 65-68 °F (18-20 °C) for two weeks, then rack to secondary. Condition at 60 °F (16 °C) for three weeks. Prime with DME and brown sugar. Bottle, placing a piece of habañero in each bottle, and seal. (Warning: wear gloves when you’re working with habañeros, and keep your hands away from your face!) Condition at 55 °F (13 °C) for three weeks.