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)
Colour: 26 SRM
IBU'S : 29
Pale UK malt: 90%
Crystal 60L : 7%
Chocolate : 3%
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
149F for 60 mins - Batch sparge, 2 step infusion.
WY1335 British Ale II - with starter
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.