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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.


Stage Ingredient Duration Quantity
Mash Maris Otter Malt 2300g
Light Aromatic Malt 300g
CaraPils Malt 300g
Chocolate Malt 50g
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.


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