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-   -   Hob Goblin - Extract and Steep. (http://www.homebrewtalk.com/f12/hob-goblin-extract-steep-20228/)

Orfy 01-22-2007 03:33 PM

Hob Goblin - Extract and Steep.
 
Ok I've converted my latest Hobgoblin Recipe to extract and steep.
I've downed the Volume to 5 gallon US
I've done it so you can use a 3 gallon pot (2.5 gallon boil)

If you want to go from a kit to the next step then I'd recommend this.

Hob Goblin

Brew Type: Extract
Style:
English Old Ale
Batch Size: 18.93 LBoil Volume: 9.19 L
Boil Time: 60 min
Brewing Steps Check Time Step
20/12/2006 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 20.55 L water for brewing
-- Steep Specialty Grains
0.17 kg Cara-Pils/Dextrine (2.0 SRM) Grain
0.15 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.09 kg Chocolate Malt (450.0 SRM) Grain
-- Add water to achieve boil volume of 9.19 L
-- Estimated Pre-boil Gravity is: 1.115 SG with all grains/extracts added
Boil for 60 min Start to Boil
3.48 kg Pale Liquid Extract (8.0 SRM) Extract
25 gm Styrian Goldings [5.00%] (60 min) (First Wort Hop) Hops
25 gm Fuggles [4.50%] (60 min) (First Wort Hop) Hops
30 min into boil Add 25 gm Styrian Goldings [5.00%] (30 min)
30 min into boil Add 25 gm Fuggles [4.50%] (30 min)
50 min into boil Add 1 tsp Irish Moss (Boil 10.0 min)
60 min into boil Add 12 gm Fuggles [4.50%] (60 min) (Aroma Hop-Steep)
60 min into boil Add 12 gm Styrian Goldings [4.50%] (60 min) (Aroma Hop-Steep)
-- Cool wort to fermentation temperature
-- Add 11.36 L water (as needed) to achieve volume of 18.93 L
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type 1 Pkgs Nottingham (Danstar #-) Yeast-Ale
20/12/2006 Measure Original Gravity: ________ (Estimate: 1.056 SG)
20/12/2006 Measure Batch Volume: ________ (Estimate: 18.93 L)
7 days Ferment in primary for 7 days at 20.0 C
27/12/2006 Transfer to Secondary Fermenter
14 days Ferment in secondary for 14 days at 20.0 C
10/01/2007 Measure Final Gravity: ________ (Estimate: 1.013 SG)
-- Bottle beer at 15.6 C with 97.0 gm of dried malt extract.
3.0 Weeks Age for 3.0 Weeks at 15.0 C
31/01/2007 Sample and enjoy!
Taste Rating (50 possible points): 50.0

MriswitH 01-22-2007 04:38 PM

Snap! Thanks, orfy. I seen your latest recipe but it was in AG so you saved me having to convert it. Now I have to change our bastardized American standards over so I know the equivalants are in your recipe. :cross:

Geordiepete 01-22-2007 05:01 PM

Nice one Orfy!

:)

LouT 02-18-2007 06:24 PM

If the American measurement conversion has been done by someone, would you please post?
Also, do you boil the grains, and leave them in the boil when you add the extract, or is there a steeping temp and rinsing, and removal of grains before extract addition? I'm not sure I'm correctly understanding Orfy's recipe above.

Orfy 02-18-2007 06:49 PM

Never boil grains.

Orfy 02-18-2007 06:58 PM

This is just a quick in my head conversion based on 5 gallon US.
Hope it helps.
Double check yourself.

0.375 lb Cara-Pils/Dextrine (2.0 SRM) Grain
0.33 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.02 lb Chocolate Malt (450.0 SRM) Grain

Follow steeping procedures. (I don't do this so you'll need to find it elsewhere) DO NOT BOIL Grains

Boil for 60 min Start to Boil

7.6 lbs Pale Liquid Extract (8.0 SRM) Extract
00 min into boil 1oz Styrian Goldings [5.00%] (60 min)
00 min into boil 1oz Fuggles [4.50%] (60 min)
30 min into boil add 1oz Styrian Goldings [5.00%] (30 min)
30 min into boil add 1oz Fuggles [4.50%] (30 min)
50 min into boil add 1 tsp Irish Moss (Boil 10.0 min)
60 min into boil add 0.5oz Fuggles [4.50%] (60 min) (Aroma Hop-Steep)
60 min into boil add 0.5oz Styrian Goldings [4.50%] (60 min) (Aroma Hop-Steep)

Cool, strain and add to fermenter.
Don't forget yeast. Danstar Nottingham goes well.

Kadmium 02-19-2007 01:01 AM

sounds fantastic! might have to give this one a shot!

:mug:

LouT 02-19-2007 06:29 PM

Is this nice and sweet and malty with just a touch of hoppiness/bitterness and nice floral hop aroma? I'm looking for something as just described for myself and especially for SWMBO. Thanks for the clarification/conversion, Orfy! Is the 0.02 lb (0.09kg) of chocolate malt enough to contribute flavor/color, seems like a very small amount...

Orfy 02-19-2007 06:58 PM

Yes and Yes.

It's a lovely dark ruby red (almost brown) the crystal helps.
It 17 SRM

http://ourworld.compuserve.com/homep...e/BruColor.jpg

Hobgoblin

"a deliciously dark, full-bodied and rich 'chocolate' malted brew "

The Legendary Hobgoblin Strong Dark Ale

It was in a shadowy corner of the old maltings in Witney that the first gurgle was heard: a delicious, dark, rich ale pouring from the cask.

5.2% ABV 500ml bottle, 5.0% ABV in cask

Hobgoblin is a powerful full-bodied copper red, well-balanced brew. Strong in roasted malt with a moderate hoppy bitterness and slight fruity character that lasts through to the end.

Is your mouth watering yet?

david_42 02-19-2007 09:17 PM

Goldings & Fuggles! I knew there was a reason I liked that bottle last week. I think I'm going to add this to an already too long list of future brews.

On the plus side, I finally floated the Mild and stuck the Black Ale on tap. So, the Brown Porter is up next.


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