Today I received in the post a gift that was the new Cooper Hop Gobbler kit. On first look I thought this going to be a humdinger with 50g of hops to add etc.. but on reading their recipe I find it hard to see how just dry hopping alone is going add a hop wallop like described in the title 'Hop Gobbler' and as described on their web site. The recipe is below. I also find the adding of steeping grains to boiling water, even if only to begin with, a strange suggestion. Your thoughts and suggestions?
Below is from Coopers
When making small volume batches, an extra handful of this or a pocketful of that can transform a brew from just okay to a sensational hit of aromas and flavours! In this recipe, we combine classic English Hops and specialty grains to supercharge the English Bitter kit, making 25 litres of intensely flavoured ale.
Hop Gobbler
STEP 1: MIX
As the name might suggest, this recipe takes inspiration from a popular commercial Ruby Beer, which lies at the hoppy end of BJCP Style; Northern English Brown Ale 11.C. Classic English hops (Fuggles and EKG) and Chocolate Malt combine to supercharge the English Bitter kit. The chocolate malt grain requires some extra preparation time but the final result makes it worth the effort. Most brewing specialist stores offer cracked grain or you can crack it yourself by placing in a plastic zip-lock sandwich bag and using a rolling pin.
Ingredients
1.7kg International Series English Bitter beer kit
1.5kg Thomas Coopers Amber Malt Extract
500g Coopers Light Dry Malt
300g Chocolate Malt grain
25g Fuggles Hop pellets
25g East Kent Goldings (EKG) Hop pellets
Coopers commercial ale yeast , English Ale yeast or yeast with the kit
Method
1. Crack the grain and stir into 2 litres of hot water on the boil.
2. Remove from the heat, let steep for about 30mins then sit in cold water to cool.
3. In a fermenting vessel dissolve the Light Dry Malt with 2 litres of water.
4. Add the strained, cooled Chocolate Malt liquid, the English Bitter beer kit and Amber Malt and mix thoroughly.
5. Top up to 25 litres with cool water, mix and add the yeast.
STEP 2: BREW
Try to ferment at 18C to 21C.
After a few days or fermentation, add the Fuggles and EKG hop pellets.
Fermentation has finished once the specific gravity is stable over 2 days.
STEP 3: BOTTLE
We recommend the use of PET bottles or reusable glass bottles designed for storing beer. For information about kegging see the FAQ section.
Priming
Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).
STEP 4: ENJOY
Allow to condition for at least 2 weeks in the bottle. This brew will benefit from bottle age.
Expect the alcohol content to be around 5.2% ABV.
Below is from Coopers
When making small volume batches, an extra handful of this or a pocketful of that can transform a brew from just okay to a sensational hit of aromas and flavours! In this recipe, we combine classic English Hops and specialty grains to supercharge the English Bitter kit, making 25 litres of intensely flavoured ale.
Hop Gobbler
STEP 1: MIX
As the name might suggest, this recipe takes inspiration from a popular commercial Ruby Beer, which lies at the hoppy end of BJCP Style; Northern English Brown Ale 11.C. Classic English hops (Fuggles and EKG) and Chocolate Malt combine to supercharge the English Bitter kit. The chocolate malt grain requires some extra preparation time but the final result makes it worth the effort. Most brewing specialist stores offer cracked grain or you can crack it yourself by placing in a plastic zip-lock sandwich bag and using a rolling pin.
Ingredients
1.7kg International Series English Bitter beer kit
1.5kg Thomas Coopers Amber Malt Extract
500g Coopers Light Dry Malt
300g Chocolate Malt grain
25g Fuggles Hop pellets
25g East Kent Goldings (EKG) Hop pellets
Coopers commercial ale yeast , English Ale yeast or yeast with the kit
Method
1. Crack the grain and stir into 2 litres of hot water on the boil.
2. Remove from the heat, let steep for about 30mins then sit in cold water to cool.
3. In a fermenting vessel dissolve the Light Dry Malt with 2 litres of water.
4. Add the strained, cooled Chocolate Malt liquid, the English Bitter beer kit and Amber Malt and mix thoroughly.
5. Top up to 25 litres with cool water, mix and add the yeast.
STEP 2: BREW
Try to ferment at 18C to 21C.
After a few days or fermentation, add the Fuggles and EKG hop pellets.
Fermentation has finished once the specific gravity is stable over 2 days.
STEP 3: BOTTLE
We recommend the use of PET bottles or reusable glass bottles designed for storing beer. For information about kegging see the FAQ section.
Priming
Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).
STEP 4: ENJOY
Allow to condition for at least 2 weeks in the bottle. This brew will benefit from bottle age.
Expect the alcohol content to be around 5.2% ABV.
