Long Trail Hibernator recipe

[wepeeler]

So I'm brewing my 1st ever 10 gallon biab batch this week. This gives me 6 or so weeks until Christmas. I've settled on doing a Hibernator(ish) clone from Long Trail - malty and sweet, just in time for the Holidays. I was wondering if anyone has any tips or suggestions? So far, all I've done are neipas, which have been fantastic. I do have a RIS aging since April, but haven't sampled it in a few months.

I've settled on:
10 lbs 2 row
10 lbs maris otter
1 lb red wheat
1 lb crystal 60
1 lb crystal 20
4 oz chocolate malt
Mt Hood and Nugget for bittering
Mt Hood at 15 for aroma
Wyeast 1728 Scottish Ale

I was thinking about adding maybe 4 oz of Honey malt. Think that's overkill?

 

[BlueHouseBrewhaus]

Haven't tried Hibernator but my understanding is that it's a basic winter warmer. I use about 4 oz of chocolate malt in my 5 gal brew so you might want to amp that up a little for 10 gal for just a touch of roastiness. Though some folks stay away from honey malt, I like it so I say go for it. Not sure what the red wheat is for but it won't hurt. I also usually mash my winter ales on the high side (154-ish). Good luck.

 

[Dog House Brew]

Send them an email, they got with me with recipe help. Worth a try

 

[wepeeler]

Haven't tried Hibernator but my understanding is that it's a basic winter warmer. I use about 4 oz of chocolate malt in my 5 gal brew so you might want to amp that up a little for 10 gal for just a touch of roastiness. Though some folks stay away from honey malt, I like it so I say go for it. Not sure what the red wheat is for but it won't hurt. I also usually mash my winter ales on the high side (154-ish). Good luck.

Thanks. I think I will add some honey as I've always liked what it adds. Red wheat is for head retention and flavor.

Send them an email, they got with me with recipe help. Worth a try

I just did. Didn't even think to do that. Thanks.

 

[wepeeler]

In case anyone is interested in brewing this:

I heard back from Long Trail. They said I was reasonably close, but that the color was a bit too low. Suggested I use Crystal 120L instead of Crystal 20 and Crystal 80 instead of Crystal 60 and use a bit more chocolate. Also split the Mt Hood to a 30 min and a 5 min addition vs 1 15 min addition.

 

[eastbaybrewer]

In case anyone is interested in brewing this:

I heard back from Long Trail. They said I was reasonably close, but that the color was a bit too low. Suggested I use Crystal 120L instead of Crystal 20 and Crystal 80 instead of Crystal 60 and use a bit more chocolate. Also split the Mt Hood to a 30 min and a 5 min addition vs 1 15 min addition.

Did you brew this? If so how did it turn out?

 

[wepeeler]

Did you brew this? If so how did it turn out?

I did, but I need to try it side by side with an actual Hibernator. So far so good. It's going into the keg this Thursday. I'll force carb, and let it sit for at least a week before sampling. I did sample it in the primary last Thursday and was shocked at how tasty it was. We BIAB using a 15 gallon kettle. Started with 12 gallons of water for the mash. Topped up the kettle using about 2 gallons of "sparge" water through bag to reach 12.5 gallon boil volume.

Type: All Grain
Batch Size: 11.00 gal
Boil Size: 12.50 gal
Boil Time: 60 min
End of Boil Vol: 11.00 gal
Final Bottling Vol: 11.00 gal
Fermentation: Ale
Date: 15 Oct 2018
Brewer: Rob Smith
Asst Brewer: Jon Brooks
Equipment: 02 BIAB - 10 gallon
Efficiency: 79.00 %
Est Mash Efficiency: 79.0 %
Ingredients
Amt Name Type # %/IBU Volume
8.00 g Calcium Chloride (Mash) Water Agent 1
3.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2
2.25 g Epsom Salt (MgSO4) (Mash) Water Agent 3
1.00 g Salt (Mash) Water Agent 4
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5 40.4 % 0.78 gal
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 40.4 % 0.78 gal
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7 4.0 % 0.08 gal
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8 4.0 % 0.08 gal
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 9 4.0 % 0.08 gal
1 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 10 4.0 % 0.08 gal
8.0 oz Chocolate Malt - Pale (250.0 SRM) Grain 11 2.0 % 0.04 gal
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 12 0.5 % 0.01 gal
2.0 oz Roasted Barley (Bairds) (600.0 SRM) Grain 13 0.5 % 0.01 gal
0.80 oz Nugget [14.60 %] - Boil 60.0 min Hop 14 18.9 IBUs
0.50 oz Mt. Hood [5.50 %] - Boil 60.0 min Hop 15 4.4 IBUs
0.75 oz Mt. Hood [5.50 %] - Boil 30.0 min Hop 16 5.1 IBUs
2 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 17
0.75 oz Mt. Hood [5.50 %] - Boil 5.0 min Hop 18 1.3 IBUs -
1.0 pkg Scottish Ale (Wyeast Labs #1728) - 3L starter
Gravity, Alcohol Content and Color
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 29.8 IBUs
Est Color: 20.9 SRM
Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 6.2 %
Mash Profile
Mash Name: BIAB 03 Medium Body (152F)
Sparge Water: 0.00 gal
Sparge Temperature: 168.0 F
Total Grain Weight: 24 lbs 12.0 oz
Name Description Step Temperature Step Time
Saccarification Add 12 gal of water at 159.6 F 152.0 F 60 min
Mash Out Add 0.00 gal of water at 168.0 F 168.0 F 10 min

 

[eastbaybrewer]

I did, but I need to try it side by side with an actual Hibernator. So far so good. It's going into the keg this Thursday. I'll force carb, and let it sit for at least a week before sampling. I did sample it in the primary last Thursday and was shocked at how tasty it was. We BIAB using a 15 gallon kettle. Started with 12 gallons of water for the mash. Topped up the kettle using about 2 gallons of "sparge" water through bag to reach 12.5 gallon boil volume.

Type: All Grain
Batch Size: 11.00 gal
Boil Size: 12.50 gal
Boil Time: 60 min
End of Boil Vol: 11.00 gal
Final Bottling Vol: 11.00 gal
Fermentation: Ale
Date: 15 Oct 2018
Brewer: Rob Smith
Asst Brewer: Jon Brooks
Equipment: 02 BIAB - 10 gallon
Efficiency: 79.00 %
Est Mash Efficiency: 79.0 %
Ingredients
Amt Name Type # %/IBU Volume
8.00 g Calcium Chloride (Mash) Water Agent 1
3.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2
2.25 g Epsom Salt (MgSO4) (Mash) Water Agent 3
1.00 g Salt (Mash) Water Agent 4
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5 40.4 % 0.78 gal
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 40.4 % 0.78 gal
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7 4.0 % 0.08 gal
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8 4.0 % 0.08 gal
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 9 4.0 % 0.08 gal
1 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 10 4.0 % 0.08 gal
8.0 oz Chocolate Malt - Pale (250.0 SRM) Grain 11 2.0 % 0.04 gal
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 12 0.5 % 0.01 gal
2.0 oz Roasted Barley (Bairds) (600.0 SRM) Grain 13 0.5 % 0.01 gal
0.80 oz Nugget [14.60 %] - Boil 60.0 min Hop 14 18.9 IBUs
0.50 oz Mt. Hood [5.50 %] - Boil 60.0 min Hop 15 4.4 IBUs
0.75 oz Mt. Hood [5.50 %] - Boil 30.0 min Hop 16 5.1 IBUs
2 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 17
0.75 oz Mt. Hood [5.50 %] - Boil 5.0 min Hop 18 1.3 IBUs -
1.0 pkg Scottish Ale (Wyeast Labs #1728) - 3L starter
Gravity, Alcohol Content and Color
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 29.8 IBUs
Est Color: 20.9 SRM
Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 6.2 %
Mash Profile
Mash Name: BIAB 03 Medium Body (152F)
Sparge Water: 0.00 gal
Sparge Temperature: 168.0 F
Total Grain Weight: 24 lbs 12.0 oz
Name Description Step Temperature Step Time
Saccarification Add 12 gal of water at 159.6 F 152.0 F 60 min
Mash Out Add 0.00 gal of water at 168.0 F 168.0 F 10 min

Nice keep me updated if you don't mind. I am going to give this recipe a try!

 

[wepeeler]

Quick update: it's fantastic! Not quite as sweet as the original, but super drinkable. My only complaints are it's not crystal clear, and it's darker than I intended. Long Trail said they aim for 21.5 SRM. Beersmith said I was around 20, but it's waaaay darker than the original. Also, not sure if I'm experiencing chill haze, or it just needs to settle more. I kegged last Thursday and have pulled about 5 pints. First pint was yeast sediment. Now it pours dark amber, but hazy. It's not clear at all. Next time I brew this I will add gelatin to the primary, after fermentation is complete. I'll post a picture in a few days, if the haze clears.

 

[wepeeler]

Update of the update: I've since tweaked the recipe to lighten it up. Beersmith says 16.2 SRM. It's a beautiful amber, but hasn't dropped clear in keg. I fined with gelatin 2 weeks ago, and it's still hazy. Probably a byproduct of the wheat. Tastes fantastic. I might add in a bit more roasted barley next batch. Probably my favorite beer I've made so far. Balanced nicely.

8.00 g Calcium Chloride (Mash) Water Agent 1
3.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2
2.25 g Epsom Salt (MgSO4) (Mash) Water Agent 3
1.00 g Salt (Mash) Water Agent 4
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5 42.4 %
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 42.4 %
2 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7 8.5 %
1 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 8 4.2 %
8.0 oz Chocolate Malt - Pale (250.0 SRM) Grain 9 2.1 %
1.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 10 0.3 %
22.68 g Nugget [14.60 %] - Boil 60.0 min Hop 11 19.3 IBUs
14.17 g Mt. Hood [5.50 %] - Boil 60.0 min Hop 12 4.5 IBUs
21.26 g Mt. Hood [5.50 %] - Boil 30.0 min Hop 13 5.2 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 14
21.26 g Mt. Hood [5.50 %] - Boil 5.0 min Hop 15 1.4 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] 3L Starter

Original Gravity: 1.064 SG
Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 30.4 IBUs
Est Color: 16.2 SRM

Mashed @ 152

 

[eastbaybrewer]

Ok I'm brewing your 2nd version this weekend. Any advice?

 

[wepeeler]

I've gone to 5 gallon batches (6 into the fermenter). Skip the roasted barley and lower the chocolate malt.

The last version I made in August was:
75% Golden Promise 9lbs
8.3% Red Wheat 1lb
8.3% Pale Chocolate 1lb
8.3% Caramel/Crystal 80 1lb

0.5oz Magnum @60
0.5oz Mt Hood @30
0.5oz Mt Hood @5

OG 1.061
FG 1.016
Mash 152

Personally, it was still too dark and still too roasty, FOR ME. My brew buddy loved it. Personally, I would dial back the chocolate malt. Maybe go 0.5 lb or even 0.25 lb.

On a side note, I've since revamped this recipe into an Altbier, which I really love. I'm not a huge fan of the Scottish yeast, but I do want to try it again, now that I have better temp control. I use Imperial Dieter (German Ale) in my Kolsch, and it translates really well to this recipe. Magnum for bittering and any noble hops for later additions. I've used Hallertau Mittelfrüh and Tettnang. Haven't tried Saaz.