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Old 01-24-2013, 09:18 PM   #1
fishersfirst
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Sep 2012
Posts: 73
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Hi all,

I listened with keen interest a while ago to Jamil's podcast with the head brewer at Wychwood about the Hobgoblin recipe.

Having lived in England for many years and having enjoyed the beer many times over the years, I was very keen to attempt this one.

My first attempt was quite close to the mark, but a bit high on the Chocolate malt (hence too dark in colour) and not quite as bitter as I remember.

Here's my final recipe which delivered a cracking result, very similar indeed to one of my favourite brews:

All grain (6gal)
OG: 1.048
FG: 1.013
Abv: 4.6%
Colour: 26 SRM
IBU'S : 29

Grain bill:

Pale UK malt: 90%
Crystal 60L : 7%
Chocolate : 3%

Hops:

EKG (6.4%AA) : 0.7 oz @ FWH
Fuggles UK (5.1% AA): 0.7 oz @ FWH
Cascade (6.2% AA) : 0.5oz @ 5 mins
Styrian Golding (4.0% AA) : 1.4 oz @ 5 mins

Mash:

149F for 60 mins - Batch sparge, 2 step infusion.

Yeast:

WY1335 British Ale II - with starter

Ferment:
Primary for 14 days @ 64-68F, fermentation was complete after 4-5 days.

It pours a nice dark ruby colour, after 7 days in the keg the head retention was excellent.
Small bit of chocolate on the nose with a nice clean and crisp bitter finish.
Well balanced and super drinkable.


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Old 08-14-2013, 02:05 PM   #2
adam01
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Aug 2010
Lucas, Tx
Posts: 417
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We've been discussing this beer here. Yours does follow the CYBI recipe.
Have you done a side by side? How does it compare in your recollection for the hop levels ?

Can You Brew It recipe for Wychwood Hobgoblin

 
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Old 08-15-2013, 11:47 AM   #3
fishersfirst
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Sep 2012
Posts: 73
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I'd aim for around 28 IBU. Also, my advice would be to go for pale chocolate. Mine came out a touch dark.
FG: 1.014 by memory.

 
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Old 08-17-2013, 03:28 AM   #4
adam01
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Aug 2010
Lucas, Tx
Posts: 417
Liked 10 Times on 8 Posts


Pale chocolate would be good - 350L. I estimate the original color to be around 15-16SRM.

 
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