Hobgoblin 2 (Extra Special/Strong Bitter (English Pale Ale))
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.22 %
Colour (SRM): 15.5 (EBC): 30.6
Bitterness (IBU): 36.2 (Average)
21L
91.09% Pale Malt - 4.7kg
6.78% Crystal 150 - 0.35kg
1.55% Chocolate - 0.08kg
0.58% Table Sugar - 0.03kg
0.5 g/L East Kent Golding (7.5% Alpha) @ 60 Minutes (Boil) - 11g
0.7 g/L Fuggles (5.44% Alpha) @ 60 Minutes (Boil) - 14g
0.7 g/L Cascade (9.2% Alpha) @ 15 Minutes (Boil) - 15g
3.1 g/L Styrian Golding (3.98% Alpha) @ 15 Minutes (Boil) - 65g
0.5 g/L Irish Moss @ 10 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes. Boil for 90 Minutes
Fermented at 20°C with Fullers
This produced a really nice pint maybe should of had more chocolate to darken and give more toasty notes and maybe too much zesty hops and I used harvested Fullers yeast and should of gone for something with a less fruity finish.
Here's the thing though the Hobgoblin bottle (in date) which I bought from Tescos was very different from what I remember, no hint of citrus hops the only hops flavour I could taste was Fuggles. Has Hobgoblin changed to reduce the expense of late hopping with imported hops, or is it me ?(and a few other at our Brew club meeting)
