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Old 09-08-2011, 11:42 PM   #1
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Default All-Grain - Grain Reaper's Whiskey Barreled HopGoblin

Recipe Type: All Grain
Yeast: Wyeast 1968
Yeast Starter: yup
Batch Size (Gallons): 5.0
Original Gravity: 1.058
Final Gravity: 1.012
IBU: 55.9
Boiling Time (Minutes): 60
Color: 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



Grainbill

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

Hops:

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.


Yeast:

WYeast 1968 London Extra Special Bitter


Mash Schedule:

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.
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Old 09-09-2011, 03:36 AM   #2
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Looks good. Where did you get your barrel?
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Old 09-09-2011, 03:58 AM   #3
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Quote:
Originally Posted by jeepinjeepin View Post
Looks good. Where did you get your barrel?
I was part of a group buy from a distillery in texas, we bought 20 of them for the guys in the homebrew club.
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Old 09-11-2011, 01:15 AM   #4
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This is right up my alley... Need to find a barrel ! Well done.
How is the little one doing ?
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Old 09-11-2011, 04:14 AM   #5
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I think Im going to brew this soon, I need to remember to bottle off a pile of bombers this time around.
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