Grain Reaper's HopGoblin ESB

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.19
Anticipated OG: 1.062 Plato: 15.31
Anticipated SRM: 18.3
Anticipated IBU: 70.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes






Grain/Extract/Sugar

% Amount Name
-----------------------------------------------------------------------------
90.3 11.00 lbs. Pale Malt(2-row)
4.1 0.50 lbs. Crystal 60L
3.1 0.38 lbs. Cara-Pils Dextrine Malt
2.6 0.31 lbs. Chocolate Malt




Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Fuggle Whole 5.00 8.6 First WH
1.00 oz. Magnum Whole 15.10 52.1 First WH
0.50 oz. Styrian Goldings Whole 5.25 5.1 30 min.
0.50 oz. Fuggle Whole 5.00 4.9 30 min.
0.50 oz. Styrian Goldings Whole 5.25 0.0 0 min.
0.50 oz. Fuggle Whole 5.00 0.0 0 min.


Yeast
-----

Danstar Nottingham for dry yeast, for liquid use white labs WLP002, or Wyeast 1968



Mash Schedule
-------------

Mash Type: Single Step.

Qts Water Per Lbs Grain: 1.15

Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 212 Time: 10
Sparge Temp : 170 Time: 10




Notes
-----

key ingredient for this beer is 8 oz of fresh toasted pumpkin seeds milled with
grain and mashed with other ingredients.

Toast raw unsalted and hulled pumpkin seeds in a skillet until they puff up and begin to toast, DO NOT BURN!
Cool a bit and add to grain bill prior to milling.






I recommend this beer be aged in 20L oak whiskey barrel for 2-4 weeks depending on desired flavor addition from barrel,
alternately medium toast oak spirals or chips may be added post fermentation, or no oaking at all, as it is a fine beer as brewed.




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