devlzluv
Active Member
I found this and wanted to try it since alot of people love hob goblin. Im going to do the PM recipe and wanted to see what you guys thought of this recipe that I found.
Hobgoblin Ale Clone
Ingredients
(5 gallons)
OG =1.059 FG =1.016 SRM = 17.5 IBU = 28
6 oz. British crystal malt (55° Lovibond)
1 oz. British chocolate malt
0.5 oz. British black malt
6.5 lbs. Munton's extra light dry malt extract (DME)
4 oz. malto dextrin
7 AAUs Progress bittering hops (1 oz. of 7% alpha acid)
3.4 AAUs Styrian Goldings flavour 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 (Wyeast 1028) or English Ale yeast (White Labs WLP002)
0.75 cup corn sugar for priming
Method
Heat 1 gallon of water to 155° F. Add grain and steep at 150° F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 0.5 gallons of 150° F water. Add the malt extracts, malto dextrin and bittering hops. Add water until the total volume is 2.5 gallons. Boil for 45 minutes then add 0.66 oz. of Styrian Goldings flavour hops and Irish moss. Boil for 13 minutes and add 0.5 oz. of Styrian Goldings hops. Boil for 2 minutes. Remove the pot from the stove and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons. When the wort is below 80° F, pitch the yeast and aerate well. Ferment in the primary at 68° to 72° F for 5 to 7 days.
Rack to the secondary and let ferment at 70° F for 2.5 to 3 weeks until target gravity is reached. Bottle and let prime at 70° to 72° F for 2 weeks. Store at cellar temperature. Serve in a pint glass at 50° F.
Partial-Mash Option
Mash 2 lbs. Maris Otter two-row pale malt with specialty grains at 150° F for 90 minutes. Then follow the extract recipe, omitting 1.5 lb. Munton's extra light dry malt extract at the beginning of the boil.
Hobgoblin Ale Clone
Ingredients
(5 gallons)
OG =1.059 FG =1.016 SRM = 17.5 IBU = 28
6 oz. British crystal malt (55° Lovibond)
1 oz. British chocolate malt
0.5 oz. British black malt
6.5 lbs. Munton's extra light dry malt extract (DME)
4 oz. malto dextrin
7 AAUs Progress bittering hops (1 oz. of 7% alpha acid)
3.4 AAUs Styrian Goldings flavour 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 (Wyeast 1028) or English Ale yeast (White Labs WLP002)
0.75 cup corn sugar for priming
Method
Heat 1 gallon of water to 155° F. Add grain and steep at 150° F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 0.5 gallons of 150° F water. Add the malt extracts, malto dextrin and bittering hops. Add water until the total volume is 2.5 gallons. Boil for 45 minutes then add 0.66 oz. of Styrian Goldings flavour hops and Irish moss. Boil for 13 minutes and add 0.5 oz. of Styrian Goldings hops. Boil for 2 minutes. Remove the pot from the stove and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons. When the wort is below 80° F, pitch the yeast and aerate well. Ferment in the primary at 68° to 72° F for 5 to 7 days.
Rack to the secondary and let ferment at 70° F for 2.5 to 3 weeks until target gravity is reached. Bottle and let prime at 70° to 72° F for 2 weeks. Store at cellar temperature. Serve in a pint glass at 50° F.
Partial-Mash Option
Mash 2 lbs. Maris Otter two-row pale malt with specialty grains at 150° F for 90 minutes. Then follow the extract recipe, omitting 1.5 lb. Munton's extra light dry malt extract at the beginning of the boil.
