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
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