Brewing with Habanero and Raspberry

Hey Bronzo, I see a lot of success posted (in my search for useful information) with home brewers using roughly 3-4 oz of cut Habanero and 6-8 lbs of berries for most "extract" based recipes. But thats the fun of Homebrew, finding out. Cheers and good luck man. Welcome to BA.

 

Welcome to the BA site, bronzo, and to the Homebrewing forum. I'm not one to add those two flavorings to a beer, so I have no experience to recommend quantities to use. However, when questions like yours arise a frequent answer is that these flavors should be added to your personal taste preference, and the best way to do that is to make a tincture of the flavors using vodka and then add to taste at time of bottling or kegging. Otherwise it could be a crapshoot to get something you like.

Your flavor combination does sound interesting, so I hope you get what you want.

 

Never used raspberries with habayeros, but I have made several batches of blueberry/ habanyero stout.

2-4 quarts of fresh blueberries mashed and brought to a boil, then dumped into the secondary.

1 fresh habanyero with several holes thru it in the last 10 minutes of boil. That's enough flavor and heat for me.

 

I’ve just done one habanero brew...an IPA. I was very happy with it. Habanero flavor was evident, but the heat level was comparable to the alcohol burn. So depending on what your going for...

I “roasted” a habanero over the flame on the gas stove, cut it in half, removed the insides, and put the chopped up half (sans seeds/placenta) into secondary.