Hop Gobbler - Beer Recipe - Brewer's Friend

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Hop Gobbler

158 calories 18.5 g 330 ml
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Beer Stats
Method: Extract
Style: Northern English Brown
Boil Time: 30 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.183 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Coopers
Calories: 158 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
URL: http://www.coopershembryggning.se/recept/hop-gobbler
Created: Friday May 16th 2014
1.051
1.016
4.6%
0.0
22.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Liquid Malt Extract - Light1.7 kg Liquid Malt Extract - Light 35 4 38.6%
1.50 kg Liquid Malt Extract - Amber1.5 kg Liquid Malt Extract - Amber 35 10 34.1%
500 g Dry Malt Extract - Light500 g Dry Malt Extract - Light 42 4 11.4%
200 g Maltodextrin200 g Maltodextrin 39 0 4.5%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose 46 0.5 4.5%
4,100 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
300 g United Kingdom - Chocolate300 g Chocolate 34 425 6.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Dry Hop 5 days 50%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Dry Hop 5 days 50%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Landskrona
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 195
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 25.3 L) 4.5
Mash volume with grains (equipment estimates 25.3 L) 4.6
Grain absorption losses (steeping) -0.3
Volume increase from sugar/extract (early additions) 2.8
Pre boil volume (equipment estimates 27.9 L) 7
Boil off losses -2.9
Post boil volume 25
Going into fermentor 25
Total: 4.5  
Equipment Profile Used: System Default
 
Notes

1.7kg Coopers English Bitter
1.5kg TC Amber Malt Extract

STEP 1: Mix
First crush malt grains and tubes of these in a saucepan with 2 liters of hot water boiled.
2nd Remove the pan from the heat, let it all soak in for about 30 minutes, then set the pan in cold water to cool down.
3rd Dissolve Light Dry Malt in the fermenter in 2 liters of hot water.
4th Add the strained, cooled with liquid chocolate malt in the fermentation vessel and ölsatsen English Bitter and TC Amber Malt extract and mix well.
5th Make up to 25 liters of cold water, stir very vigorously and add the yeast.

STEP 2:
Try to let the fermentation take place in the 18C to 21C.
After a few days of fermentation; add Fuggles and ECG pellets.

Very nice dark beer!

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  • Last Updated: 2014-05-16 17:17 UTC