Mmmmmmm.... I'm sure I may have a recipe some where.....let me think.
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Here we go.
Hob Goblin II
Brew Type: All Grain Date: 20/12/2006
Style: English Old Ale Brewer: Orfy
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.29 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 %
Brewing Steps Check Time Step
20/12/2006 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 38.70 L water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
4.80 kg Marris Otter Pale (2 Row) UK (3.0 SRM) Grain
0.25 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain
0.15 kg Chocolate Malt (450.0 SRM) Grain
0 min Mash Ingredients
Mash In: Add 14.09 L of water at 78.2 C
90 min - Hold mash at 69.0 C for 90 min
-- Add first wort hops to boiler at start of sparge
Amount Item Type
15.00 gm Styrian Goldings [5.00%] (60 min) (First Wort Hop) Hops
15.00 gm Fuggles [4.50%] (60 min) (First Wort Hop) Hops
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 14.67 L of 78.0 C water.
-- Batch Sparge Round 2: Sparge with 9.93 L of 78.0 C water.
-- Add water to achieve boil volume of 30.29 L
-- Estimated Pre-boil Gravity is: 1.042 SG with all grains/extracts added
Boil for 60 min Start to Boil.
30 min into boil Add 15.00 gm Styrian Goldings [5.00%] (30 min)
30 min into boil Add 15.00 gm Fuggles [4.50%] (30 min)
50 min into boil Add 1.00 tsp Irish Moss (Boil 10.0 min)
Steep for 60 min Steep 15.00 gm Fuggles [4.50%] (60 min) (Aroma Hop-Steep)
Steep for 60 min Steep 15.00 gm Styrian Goldings [5.00%] (60 min) (Aroma Hop-Steep)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 23.00 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: 23.00 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 117.8 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
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. A full chocolate malt flavour beer by the addition of a small proportio
