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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Hob Goblin - Extract and Steep.
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Old 02-19-2007, 10:32 PM   #11
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Hobgoblin is my favorite!!! My next project is going to be a Hobgoblin clone. I have a different recipe. I haven't tried it yet but if anyone want's me to post it I will. I am sure this will be my first of many attempts at Hobgoblin. Good luck to all Hobgoblin cloners.

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Old 02-20-2007, 02:06 PM   #12
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Sounds so yummy I'll have to brew a batch soon! Nice color chart, too, thanks!

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Old 02-20-2007, 02:43 PM   #13
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Post it ryan, I posted a few I've brewed previously but I've modified this one to match the breweries own notes on production and taste.

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Old 02-20-2007, 08:36 PM   #14
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My last two brews were Hobgoblin clones. Love it. My first is just about gone and I have to save some for a brewing buddy visiting me in March. Hmmm, I'm gonna taste a recently bottled brew to try it out.
Did I mention that it was a great brew?

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Old 02-20-2007, 08:37 PM   #15
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I just kegged 5 gallon.

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Old 02-21-2007, 01:41 AM   #16
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I haven't tried this recipe yet but it is on deck. My Progress hops came today. There are 3 options to brew so read to the bottom. I think I will start with the partial mash option if I can get the Marris Otter two-row pale malt. Good luck. If anyone tries this let me know how it comes out. I will post when I get to the first, usually early, taste test phase.

Hobgoblin clone (courtsey of Tess and Mark Szamatulski):

OG=1.059 FG=1.016 SRM = 17.5 IBU=28

6oz. British crystal malt (55 deg L)
1 oz. British chocolate malt
0.5 oz. British black malt
6.5 lbs. Muntons extra light DME
4 oz. malto dextrin
7 AAUs Progress bittering hops (1 oz. of 7% alpha acid)
3.4 AAUs Styrian Goldings flavor hops(0.66 oz. of 5% alpha acid)
2.5 AAUs Styrian Goldings aroma hops(0.5 oz. of 5% alpha acid)
1 tsp. Irish moss
London ale yeast(Wyeast1028) or English ale yeast (White labs WLP002)
0.75 cups priming sugar

Heat 1 gal of water to 155 deg F. Add grain and steep for 30 min. at 150 deg F. Strain grain into brew pot. Sparge w/ 0.5 gal of 150deg F water. Add DME, malto , and bittering hops. Add water to 2.5 gal. Boil 45 min. Add flavor hops and I rish moss. Boil 13 min. Add aroma hops. Boil 2 min. Remove pot from stove and cool 15 min. Strain cooled wort into primary add water to achieve 5gal. when wort is below 80 deg F pitch yeast and aerate well. Ferment at 68-752 deg F for 5-7 days.

Rack to secondary. Ferment at 70 deg for 2.5-3 weeks of FG is reached. Bottle and prime at 70 -72 deg for 2 weeks.



Partial mash option:
Mash 2lbs. Marris Otter two-row pale malt with specialty grains at 150 deg F for 90 min. ommiting 1.5 lb DME. Then follow extract recipe.


All-Grain option:
Mash 2lbs. Marris Otter two-row pale malt with specialty grains at 150 deg F for 90 min. Add 5.3 AAUs Progress bittering hops for 90 min. Add the Irish moss and hops as in the extract recipe.


Hobgoblin = BEST BEER EVER (tasted by me)

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Old 02-25-2007, 05:20 AM   #17
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I made Orfy's partial boil extract recipie today, I ended up with an OG of 1.052, not quite the 1.056 in the recipie but close.
Can't wait to try it.
Thanks for sharing the recipie, and converting the formula.

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Old 02-26-2007, 01:39 AM   #18
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Nice, I had my first taste of actual Hobgoblin on draught this past Friday night at the British Beer Company (BBC!) in Walpole, MA -- it was nice! I also had a cask conditioned ale, made by Berkshire brewing, was low on the carbonation and hops, served around 50F, and I thought it was pretty yummy, too. The Hobgoblin got my interest, though -- I think a slightly sweeter version -for my taste -would be perfect, although I thoroughly enjoyed it as served.

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Old 02-26-2007, 07:14 AM   #19
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Lout, Bottled I think is better than cask (Although it is good)
Most cask stuff is low on carbing but the hop thing is down to the brew.

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Old 02-26-2007, 07:15 AM   #20
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Quote:
Originally Posted by bare19672
I made Orfy's partial boil extract recipie today, I ended up with an OG of 1.052, not quite the 1.056 in the recipie but close.
Can't wait to try it.
Thanks for sharing the recipie, and converting the formula.


Well done.
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