OMG be so very careful with that! Proper PPE for the employees handling it
Powder or Oil?
I would start really small and keep testing until you get there
look what i found!
"First, 1 habanero (seeds and all) is approximately 1 teaspoon of ground habanero powder accourding to this spice company (we have to get a volume measurement before we do anything), so I will assume that 1 teaspoon of powder is about equal to the actual pepper on the Scoville scale (200,000 in your case).
5 gallons of beer is 3,840 teaspoons, so would dilute 1 habanero to about 196,160 Scoville units.
That way overshoots your target of 75,000, so lets try it with half a habanero (about 100,000 Scoville units).
5 gallons of beer is 7,680 half-teaspoons, so would dilute 1 habanero to about 92,320 Scoville units. This gets pretty close to your target of 75,000, and since the heat of your exact pepper is unknown, I would say it's a pretty good approximation.
Maybe that 92,320 will get down in the 70,000-80,000 target range when you account for the capsaicin that you can't extract.
I'm, not sure how you were planning on incorporating it, but I would slice it half-wise vertically to accurately get half of the pepper, then crush the half you want to use with a mortar and pestle and stir the habanero paste in.