Coopers Bitter Hop Gobbler

[twentyfootwilf]

Just put this one in the FV the idea taken from Coopers web site How to Brew section Hop Gobbler recipe.
1x Coopers Bitter Kit
1x 1.5kg can Coopers light malt extract
500g light DME
300g chocolate malt, 300g crystal malt, 200g biscuit malt, steeped for 30 mins at 66c in 4l water
6g sonnet hops and 6g willamette hops boiled for 7 mins
dry hopping with 25g of mixed sonnet and willamette
Gervin Ale yeast
OG 1052
Brew length 23l

Anyone done anything similar ?

[Monkeybrew]

Looks like an interesting brew that you've got going there wilf

In answer to your question, I haven't with a kit, but did brew a Hobgoblin Extract clone last December that turned out quite nice for my first attempt.

I wasn't familiar with your hops, but after reading about them they seem similar to Fuggles & Styrians, so you should have yourself something like bottled Hobgoblin, especially with and OG of 1.052

I have used a can of English Bitter for a Porter recipe that turned out superb, much better than just English Bitter as it sucked for me

MB

[twentyfootwilf]

I wasn't overly impressed with the English Bitter by itself, thought it lacked any real character. I do think it makes a good base for playing about with though as I'm sure the quality of malt is good and although I'm not sure what bittering hops are used, I know that Coopers late hop it with styrian goldings.
The hops I used were some I had left over from a honey beer I made using Coopers original series draught as a base and I thought the descriptions of the Sonnet and willamette sounded okay for that style. I have read since that they are both pretty good substitutes for goldings and fuggles.
The hop gobbler needs another 4 or 5 days in the FV before bottling, I checked the SG this morning and it was 1014 and I'm not expecting it to get much below 1012. It's certainly got some flavour, but I'm wishing I added a few more hops. I'm still struggling to get the perfect balance, but I wont be putting this lot on my tomato plants

[Monkeybrew]

I would imagine that your 800g of speciality grains could be overpowering the hops a bit.

The perfect balance is really hard to find, unless you keep brewing and tweaking the same recipe.

At the end of the day, you should have a full bodied dark ale to keep you warm over the autumn/winter

[twentyfootwilf]

The Coopers Hop Gobbler uses just 300g of chocy malt. I went overboard by adding the crystal and biscuit. So I shall be sticking closer to a recipe next time I adapt a kit.

[DerStoff]

Hey guys, I'm looking to brew something as close to this recipe as possible. My biggest constraint right now (apart from SWMBO ) is a small boiling pot, so I was going to try this as a restricted extract/kit brew. I was wondering if you could take a look at the following procedure/extract to see if this might produce something at least drinkable?
Before I get into the recipe I just wanted to offer a general thanks to all on this (and other) forums who spend so much time giving free advice...the international homebrew culture seems incredibly generous and helpful, so thanks in advance!

My Plan:
Steep grains:
200g Crystal Malt (120 ebc) @ 65c (?) for approx. 1 hour, in grain bag
Remove grains, bring to boil.
Add 25g Cascade Hops, 15 min left; adding IrishMoss also 15min left.

Compose Wort:
1.7kg Coopers English Bitter
1kg Light DME
(300g demerrara sugar)*maybe
mix in malted/hopped wort
add water to 22L
pitch s-04 yeast

Fermentation plan:
1 Week primary (about 20c)
transfer to second FV for secondary (maybe add muslin bag of 25g Cascade hops for dry hopping)
1 Week secondary (about 20c)

Bottling:
Batch prime with (unsure of correct quantity!)* mixture of Light DME and Demerrara sugar

1 Week room temp (about 20c)
3 - 4 (I'm assuming it won't really last more than 4 weeks) Cold temperature.

So...
Right away I see a problem with this recipe, in that I purchased a darker crystal malt than I thought (120 ebc...so dark!), and I've got very floral hops with the cascade (aa 6.8%) and light DME.

I sense this beer would lack identity, trying to be too many things at once. On the other hand I would like a unique beer: I like the body and maltiness of british ales, but I love american hoppyness.... I'm also unsure if safale s-04 would be able to handle this (and whether to rehydrate: obviously better for the wee yeasties, but I've heard it's a bit hit/miss for beginners to rehydrate correctly).

The reason I went a bit overboard (extra grains, hops, DME) is that I really want as high quality as possible, instead of something mediocre. I'd rather make a brew that was good quality, but strange tasting, than one of poor quality but decent flavour.

Sorry for the wall of text. If you made it to the bottom let me know of any advice you might give to help me focus this beer. (any general advice would also be appreciated).

Thanks all!