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Brew Day - 22/01/07 - Hob Goblin

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Brew Day - 22/01/07 - Hob Goblin

Postby Orfy » Mon Jan 22, 2007 2:40 pm

It's mashing now.

I've altered my Goblin Clone. The Original was pretty spot on and a few people have copied it with success. Why change it?
I've done some reading and research and I want to get as close as the original as possible. If I find my new version is not as tastey then taste will win over authenticity.
Please let me have any comments that you think may improve it.

Hob Goblin

Brew Type: All Grain Brewer: Orfy
Batch Size:
23.00 L Boil Volume: 30.29 L
Boil Time:
60 min
Brewhouse Efficiency: 75.0 %

Ingredients for Mash
4.80 kg Marris Otter Pale (2 Row) UK (3.0 SRM)
0.25 kg Caramel/Crystal Malt - 60L (60.0 SRM)
0.20 kg Cara-Pils/Dextrine (2.0 SRM)
0.15 kg Chocolate Malt (450.0 SRM)
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
15.00 gm Styrian Goldings [5.00%] (60 min) (First Wort Hop)
15.00 gm Fuggles [4.50%] (60 min) (First Wort Hop)
--Boil for 60 min
15.00 gm Styrian Goldings [5.00%] (30 min)
15.00 gm Fuggles [4.50%] (30 min)
1.00 tsp Irish Moss (50 min)
15.00 gm Fuggles [4.50%] (60 min)
15.00 gm Styrian Goldings [4.50%] (60 min )

-- 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: 1.052 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)
Keg 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!
31/01/2007 Sample and enjoy!
Last edited by Orfy on Mon Jan 22, 2007 7:19 pm, edited 1 time in total.
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#21 Primary - AG Orfy Pale Ale #20 - 5l Shiraz (kit) #19 Primary - 23l White fruit wine (kit)
#18 Secondary - AG Hob Goblin Clone
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Postby PieOPah » Mon Jan 22, 2007 2:59 pm

Enjoy your day. Looks like a great tasting beer :D
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Postby Orfy » Mon Jan 22, 2007 5:38 pm

I've just added my Irish moss.

I was aiming for close to the Bottled Hobgoblin.
I think it may end up a little stronger though depending on how much I loose in the boil. My mas efficiency looks like it's nearer 85% than 75% I ended up 1046 preboil rather than the predicted 1040.

I've converted the recipe to extract and steep if anyone wants it.

All done. It's hitting near freezing out there. I think I boiled off more than normal so it looks like I ended up around 80% efficiency. with just under 22l in the carboy.
[URL=http://www.ushould.co.uk/brew/]My Brew Gear
live web cam when I'm brewing[/URL]
#21 Primary - AG Orfy Pale Ale #20 - 5l Shiraz (kit) #19 Primary - 23l White fruit wine (kit)
#18 Secondary - AG Hob Goblin Clone
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Postby Boo Boo » Fri Feb 09, 2007 3:26 am

OK Orfy, I brewed my latest using your new recipie. If it turns out better than my last Hobgoblin then I'll blame you, lol.
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Postby Frothy » Fri Feb 09, 2007 3:59 pm

Great Detail. I'm surprised that there are no later hop additions - the pint I had the other day on cask was pretty floral - do they dry hop at all?

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Hobgoblin extract recipe

Postby MacDuck » Sat Jan 26, 2008 12:17 pm

re Hobgoblin clone

Orfy wrote:I've converted the recipe to extract and steep if anyone wants it.


YES PLEASE Orfy
Drinking
#3 - Dave Line Fullers ESB clone - not (extract)
Conditioning/Drinking
#4 Clives IPA (extract)
Fermenting
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hobgoblin extract brew

Postby MacDuck » Sun Jan 27, 2008 6:53 pm

DaaB wrote:Just use 3.6kg of pale lme (i'd add a little extra to compensate for losses to the hops and trub), and steep the carapils, caramel and chocolate.

The rest is the same.


Hey Daab

So would you steep the special grains in the wort or just in plain liquor? I have some idea there needs to be some diastatic element for complete steeping? Also, should the steep temp be somewhere between 65 & 75 to prevent extracting to many tannins? or just toss in with the boil? - again unsure what I have read, but have read something!!! :roll:

Cheers
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Postby retourrbx » Sun Jan 27, 2008 7:03 pm

what will the Cara-pils add - can it be left out or substituted for caramalt?
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Postby AT » Sun Jan 27, 2008 7:17 pm

The last Hobgoblin clone was dam close Ofry, i'll be interested to hear how this turns out, i've been meaning to do Hobgoblin again soon
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Postby djavet » Thu Feb 07, 2008 11:47 am

Excellent recipe, I will try it. Can I substitute carapils with brew body (malto dextrine)? I dont have carapils under hand right now.

Another question, is the orfy's recipe in hop pellets? I use pellets.

I think I will go with that in extract and steep the grains for 30 min at 68°:
Zoé Lou des forêts (hobgoblin clone)
19-A Old Ale

Image

Size: 19 L
Kettle Size: 21.7 L
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 182.76 per 12.0 fl oz

Original Gravity: 1.055 (1.060 - 1.090)
|=====#==========================|
Terminal Gravity: 1.014 (1.015 - 1.022)
|=====#==========================|
Color: 33.6 (10.0 - 22.0)
|=================#==============|
Alcohol: 5.4% (6.0% - 9.0%)
|====#===========================|
Bitterness: 27.48 (30.0 - 60.0)
|======#=========================|

Ingredients:
2.5 kg Dry Light Extract
210 g Cara-münchner (crystal)
125 g Chocolate Malt
165 g Malto Dextrin
12 g Fuggle (5.12%) - added during boil, boiled 60 min
12 g Styrian Goldings (5%) - added during boil, boiled 60 min
12 g Fuggle (5.12%) - added during boil, boiled 30 min
12 g Styrian Goldings (5%) - added during boil, boiled 30 min
1.5 tsp Irish Moss - added during boil, boiled 10 min
12 g Fuggle (5.12%) - added during boil, boiled 0.0 min
12 g Styrian Goldings (5%) - added during boil, boiled 0.0 min
1.0 ea WYeast 1187 Ringwood Ale



Regards, Dom
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Postby djavet » Sun Feb 24, 2008 9:44 pm

I just brew it and pitched the yeast. I use this recipe:
Zoé Lou des forêts (Orfy's Hobgoblin clone)
8-C Extra Special/Strong Bitter (English Pale Ale)

Image

Size: 19.0 L
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 182.36 per 12.0 fl oz

Original Gravity: 1.055 (1.048 - 1.060)
|=================#==============|
Terminal Gravity: 1.014 (1.010 - 1.016)
|=================#==============|
Color: 33.6 (6.0 - 18.0)
|======================#=========|
Alcohol: 5.39% (4.6% - 6.2%)
|===============#================|
Bitterness: 35.01 (30.0 - 50.0)
|============#===================|

Ingredients:
2.5 kg Dry Light Extract
235.0 g Caramunich® TYPE II
125.0 g Chocolate Malt
165.0 g Malto Dextrin
15.0 g Fuggle (5.4%) - added during boil, boiled 60 min
22.0 g Styrian Goldings (3.6%) - added during boil, boiled 60 min
15.0 g Fuggle (5.4%) - added during boil, boiled 30 min
22.0 g Styrian Goldings (3.6%) - added during boil, boiled 30 min
1.5 tsp Irish Moss - added during boil, boiled 10 min
15.0 g Fuggle (5.4%) - added during boil, boiled 0.0 min
22.0 g Styrian Goldings (3.6%) - added during boil, boiled 0.0 min
1.0 ea Fermentis S-04 Safale S-04

Thx for sahring this recipe. How long do you mature in bottle? 1 or 2 months?

Dom
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Postby djavet » Sun Feb 24, 2008 10:49 pm

thx for this rule. I've learn somthing new.
Excellent.

Dom
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Postby macleanb » Tue Feb 26, 2008 8:32 am

sounds slurperlicious Orfy, definately going on my list of todo's, I like a drop of that!

Many thanks for the recipe...
Ongoing at Goldings Brewery:

Drinking: Bens Golden Ale, Bens Oak Brown Ale
Conditioning:First AG Pilsner

Planning: "Beer collar" for ATC fridge (not a home bar!)
Ali stock pot boiler
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Postby macleanb » Tue Feb 26, 2008 8:34 am

sounds slurperlicious Orfy, definately going on my list of todo's, I like a drop of that!

Many thanks for the recipe...
Ongoing at Goldings Brewery:

Drinking: Bens Golden Ale, Bens Oak Brown Ale
Conditioning:First AG Pilsner

Planning: "Beer collar" for ATC fridge (not a home bar!)
Ali stock pot boiler
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Re: Brew Day - 22/01/07 - Hob Goblin

Postby Trough Lolly » Tue Dec 30, 2008 6:58 am

G'day Orfy,
I have a sachet of Notts Ale yeast in the fridge and I now know what I'm going to do with it tomorrow!
Regarding the hops, I have only a few grams of Styrian Goldings left, but I've got plenty of Fuggles, EK Goldings and Challenger (7.9% A/A) - will Challenger work in lieu of Styrians?

One last dumb question....you recommend FW hopping - are you doing that with the "60 min" additions or is there something I missed in your recipe?

Cheers,
TL
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