Hi all
I'm looking to start up brewing again after a few years back, I'm looking to to use just malt exstact not pert or full, but I'm hoping that some of you might be able to help me out with the flavours I'm looking to try and get, the two ales I'm drinking now are Black sheep ( golden sheep ) and hobgoblin and would like to try and get as close to the flavour as I can with you help,
Thanks all Richard
Starting up again
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daddies-beer-factory
Re: Starting up again
Hi there,
I like a hobgoblin , but not liking the black sheepy stuff.
to recreate a hobgoblin, I think its a case of mainly pale malt 80%, with a bit of chocolate malt (5%), a bit of crystal 5%, and maybe a bit of caramalt 5%
edit - add 5% torrified wheat as well !
the hops are definately styrian goldings , and maybe fuggles - just get ebu to about 35/40
use a notty yeast - ferment for 2 weeks
this is just off the top of my head
I like a hobgoblin , but not liking the black sheepy stuff.
to recreate a hobgoblin, I think its a case of mainly pale malt 80%, with a bit of chocolate malt (5%), a bit of crystal 5%, and maybe a bit of caramalt 5%
edit - add 5% torrified wheat as well !
the hops are definately styrian goldings , and maybe fuggles - just get ebu to about 35/40
use a notty yeast - ferment for 2 weeks
this is just off the top of my head