2015-06-05 · Nutgoblin
- Beer Style:
- English Brown Ale
- Batch Size:
- Brew Type:
- All Grain
- Boil Duration:
- Mash Type:
- Single Infusion, 60mins, 68°C
- Mash Method:
- Chill Method:
- No-Chill Cube
- Original Gravity:
- Final Gravity:
- Started yeast
- Pitched yeast
- Dry hopped
This is an attempt to make a Wychwood Hobgoblin inspired beer with a nutty twist. I based my recipe on a Hobgoblin Clone recipe from Home Brew Talk. To give the beer some almond and chocolate flavors, a combination of Amaretto and Chocolate liquors would be used when conditioning the beer.
The original recipe called for a 60 minute mash at 67.2°C. When I started the mash on June 5th, right before wrapping the pot with a sleeping bag for insulation, I measured 67.3°C; but after 60 minutes I measured 67.7°C. Seems I was too hasty when measuring the mash temperature and did not allow it enough time to stabilize. So I'm guessing my mash temperature was somewhere around 68.5°C.
My LHBS finally made another order of liquid yeast from overseas, so this beer will be fermented with White Labs' WLP041. I brewed around 11L of this beer, transferred 10L to the no-chill cube, and saved the remaining 1L in two HDPE Nalgene bottles, stored in the freezer, to make a yeast starter with.
I created the starter on June 7. I took the pre-saved wort out of the freezer, and warmed it to room temperature by dipping it in hot water for a few hours. I then transferred the wort to an Erlenmeyer flask, and diluted it a little bit with water to get the OG below 1.040. I then started heating the flask on the stove top until reaching a boil. I added about 1/8 tsp of yeast nutrient, maintained a boil for a few minutes, then took the flask off the stove top and started cooling it in an ice bath. Once the wort reached ~22°C, I pitched the yeast vial (which was at room temperature as well).
The yeast starter showed absolutely no signs of activity during the first 24 hours. To make sure I hadn't missed it, I took a gravity reading and confirmed that indeed no fermentation has happened. The next morning when leaving for work the starter showed krausen, so I pitched the entire starter later that evening to start primary fermentation. I immediately left the country on a work trip after pitching the yeast. I set the fermentation fridge to maintain 19°C. When I returned home on June 14th, I dry hopped the beer with the remaining hops from the recipe.
On June 27, I pigged the beer with 85 grams of Amaretto liquor (providing 0.8oz sugar) and 28 grams of chocolate liqour (providing 0.27oz sugar). Both liquors contained 15% alcohol. I did not add any corn sugar. I tasted some of the beer from the bottom of the fermenter (right above the yeast cake); it tasted good, rather hoppy, but that is probably due to the sample containing a lot of hop material that dropped to the bottom.
While the beer turned out great, I could not detect the Amaretto liquor, nor the chocolate liquor. The beer had a creamy, long lasting head. Tasted more like a stout than an English Pale Ale.
|Mash||Maris Otter Malt||2300g|
|Light Aromatic Malt||300g|
|Boil||Fuggle (6%)||60mins (40mins)*||8g|
|Styrian Goldings (2.3%)||60mins (40mins)*||8g|
|Fuggle (6%)||20mins (0mins)*||10g|
|Styrian Goldings (2.3%)||20mins (0mins)*||10g|
|Fuggle (6%)||5mins (dry hop)*||10g|
|Styrian Goldings (2.3%)||5mins (dry hop)*||10g|
|Fermentation||White Labs WLP041 Pacific Ale||1ea|
* Bittering hop additions adjusted 20 minutes down to account for greater hop utilization due to the no-chill method. Note that the 5 minute addition was changed into a dry hop.
** Mashed in ~11L Aqua Nova water, treated with 4g gypsum.