All Grain Yeast:
Wyeast 1968 Yeast Starter:
yup Batch Size (Gallons):
5.0 Original Gravity:
1.058 Final Gravity:
55.9 Boiling Time (Minutes):
18 SRM Primary Fermentation (# of Days & Temp):
14 days at 66° Additional Fermentation:
14 days barrel aging Tasting Notes:
Malty and nutty with nice bitterness to balance the whiskey barrel aging
Grain Reapers HopGoblin
BJCP Style and Style Guidelines
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond
Batch Size (Gal): 5.00
Total Grain (Lbs): 10.65
Anticipated OG: 1.058 Plato: 14.29
Anticipated SRM: 18.9
Anticipated IBU: 55.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
8.50 lbs. Maris Otter Pale Ale Malt
1.00 lbs. Toasted Maris Otter Malt
0.50 lbs. Crystal 60L
0.40 lbs. Cara-Pils Dextrine Malt
0.25 lbs. Chocolate Malt
0.50 lbs. Toasted pumpkin seeds, milled and mashed with grain
0.50 oz. Fuggle 5.00%AA First WH
0.75 oz. Phoenix 10.30%AA First WH
0.50 oz. Styrian Goldings 5.25%AA 30 min.
0.50 oz. Fuggle 5.00%AA 30 min.
0.50 oz. Styrian Goldings 5.25%AA 0 min.
0.50 oz. Fuggle 5.00%AA 0 min.
WYeast 1968 London Extra Special Bitter
Mash Type: Single Step
Grain Lbs: 10.65
Qts Water Per Lbs Grain: 1.30:1
Saccharification Rest Temp : 154° Time: 60min
Mash-out Rest Temp : 212° Time: 10min
Sparge Temp : 170° Time: 10min
This is a slight tweak on the famous Hobgoblin recipe, I cranked up the hop bitterness (hence the name), added toasted Maris Otter and Toasted hulled pumpkin seeds. the result is a bigger toasty biscuity flavor with some nice nuttiness from both the seeds and the home toasted malt to balance out the oak and whiskey notes.
I wasn't sure just where to put this, it is on the cusp of being a brown ale and an ESB, the IBU put it in the ESB range, but I feel that the color and nuttiness put it more as a brown ale, however the FWH mellow out the perceived bitterness so it could easily pass as a brown.
Overall the process is pretty straight forward, toast up a pound of MO a week before brewing and let it rest. The day of the brew heat a cast iron skillet on the stove and add the raw unsalted hulled pumpkin seeds (pepitas) heat them until they get a nice toasted color and they puff up almost round DO NOT BURN THEM!! I then let them cool a bit and add to the grains and run them through the mill.
I find the combination of the toasted grain and the pumpkin seeds really add a nice nutty biscuity flavor to the finished beer that really plays well with the oak and whiskey notes from the barrel aging.
Fermentation begins at 64°, I let it ramp up to 67° and finally to 70° in the final few days to bring out some of the yeast driven esters.
After fermentation has completed carefully rack into a sanitized 20L whiskey barrel or secondary fermenter with whiskey soaked medium toasted oak chips and age out for a week or two, or until the whiskey/oak flavor is where you want it.
Bottle or keg and carbonate to 2.0 volumes. put them away to condition for a month or longer to let the flavors mellow.
Here is a pic of the OG sample, efficiency was a bit high that day.
And a pint of the finished product.