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Beer name

Hop Gobbler

Beer type

ale

Beer type

Beer description 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. Flavour profile
Colour:
Brown
Bitterness:
Medium/High
Body:
Medium
Approx. Alcohol Level:
5.2% ABV
Naturally Carbonated:
Natural

Ingredients

  • 1.7kg English Bitter
  • 1.5kg Thomas Coopers Amber Malt Extract
  • 500g Coopers Light Dry Malt
  • 100g Chocolate Malt grain
  • 100g Crystal 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
  • Coopers Carbonation Drops 

 

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.

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!

Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place.

This brew will benefit from bottle age.

Expect the alcohol content to be around 5.2% ABV.