Hop Gobbler Recipe
Hop Gobbler (25 Litres)
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.
- 1.7kg English Bitter
- 1.5kg Liquid Amber Malt
- 1lb Light Dry Malt
- 100g Chocolate Malt
- 100g Crystal Dark Malt
- 25g Fuggles Hop Pellets
- 25g East Kent Golding Hops Pellets
- Coopers commercial ale yeast , English Ale yeast or yeast with the kit
- Dextrose Corn Sugar
- Colour: Brown
- Body: Medium
- Bitterness: Medium/High
- Approx. Alcohol Level: 5.2% ABV
- Naturally Carbonated: Natural
STEP 1: Mix
Crack the grain and stir into 2 litres of hot water on the boil. Remove from the heat, let steep for about 30mins then sit in cold water to cool. In a fermenting vessel dissolve the Light Dry Malt with 2 litres of water. Add the strained, cooled Chocolate Malt liquid, the English Bitter beer kit and Amber Malt and mix thoroughly. Top up to 25 litres with cool water, stir, add the yeast and fit the lid.
STEP 2: Brew
Try to ferment at 18C - 21C. After a few days or fermentation, add the Fuggles and EKG hop pellets (we recommend wrapping the hops in a mesh cleaning cloth, pulled straight from the wrapper). 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.