Hobgoblin Recipe

iowalad · Post by **iowalad** » Fri Nov 16, 2007 3:40 am

Curious how this one came out.

iowalad · Post by **iowalad** » Sat Nov 24, 2007 12:01 am

Just glancing at the Wychwood website and it looks like the ABV of cask HG has dropped to 4.5% from 5.0% earlier in the fall.

retourrbx · Post by **retourrbx** » Sat Nov 24, 2007 12:04 am

i think due to the bad summer... grain is less 'alcoholic'

erebus · Post by **erebus** » Fri Dec 07, 2007 12:54 am

O.k. I tried eskimobob recipe as my very first all grain brew, and unfortunately did it while I was very drunk. Now I've primed and kegs the brew, I took a quick taste and have got to say WOW! It taste like flat hobgoblin! I can't wait for this stuff to mature, I think I'll knock off another load while sober and see if I can improve on this.

Cheers eskimobob!

mashweasel · Post by **mashweasel** » Fri Dec 07, 2007 1:05 am

retourrbx - yep, thats the recipe.

Just made it for the 3rd time. Damn near spot on. Next batch Im going to try getting closer to their water from what I have. That should make quite a big difference.

flytact · Post by **flytact** » Fri Dec 07, 2007 2:46 pm

Curious to know how many times you "trial" a recipe before publishing the recipe?

mashweasel · Post by **mashweasel** » Fri Dec 07, 2007 4:04 pm

It really depends on the beer. It can be once to 10+ times. If a commercial brewer gives me a recipe, Ill brew it to make sure the conversion from large batches to small batches is representative of the beer. If they are my own recipes, I've gotten them 'right' on the first time and it has taken me to get them the way I want them after quite a few times brewing. For clone recipes, it takes anywhere between 1 and 3 times brewing to get the recipes right as long as you have most of the data on the beer. I'll never publish anything I haven't brewed.

iowalad · Post by **iowalad** » Fri Dec 07, 2007 6:17 pm

Have you made any tweeks to the recipe?

djavet · Post by **djavet** » Tue Jan 15, 2008 6:15 pm

eskimobob wrote:Right final recipe (stuff ordered from H&G and will pick some up from Stockport shop too):

Brew length 19 litre based on 85% efficiency
3900 gm Pale Malt, Maris Otter (3.0 SRM)
136 gm Caramel/Crystal Malt - 80L (80.0 SRM)
91 gm Cara-Pils/Dextrine (2.0 SRM)
65 gm Black (Patent) Malt (500.0 SRM)
60 gm Chocolate Malt (450.0 SRM)
23 gm Progress [7.00%] (90 min) Hops 21.1 IBU
21 gm Styrian Goldings [5.00%] (15 min) Hops 6.1 IBU
15 gm Styrian Goldings [5.00%] (2 min) Hops 0.8 IBU
5 gm Irish Moss (Boil 15.0 min) Misc
SafAle English Ale (DCL Yeast #S-04)

Mash 90 mins in 10.5 litres at 66C
Boil 90 mins

Expected: OG =1.059 FG =1.015 SRM = 17.5 IBU = 28.1

In this recipe, it's require Progress, I dont have any, it is ok if I replace it with an East Kent Goldings or it's better with a Fuggles?

It is correct that this recipe its a ggod one? I try the one from Clone brews or Beer Captured and I was not happy with.

A lot of thx for your feedback.

Regards,
Dom

djavet · Post by **djavet** » Wed Jan 16, 2008 6:24 am

Thx for the feedback and advise.

I'm always brewing with Wyeast liquid yeast usually. I never made a batch with a dry yeast. Will not the S-04 add a little metallic touch? I ear something about that. Just to be sure.

Dom

djavet · Post by **djavet** » Wed Jan 16, 2008 10:35 am

Thx. I wish only te best yeast for this hobgoblin recipe. So if s-04 make the job, I will choose it. But if another will be better...

Dom

oblivious · Post by **oblivious** » Wed Jan 16, 2008 10:40 am

djavet wrote:Thx. I wish only te best yeast for this hobgoblin recipe. So if s-04 make the job, I will choose it. But if another will be better...

Dom

What about investing in some Ringwood (WLP005) yeast, you can save it after the primary for other brews.

djavet · Post by **djavet** » Wed Jan 16, 2008 12:11 pm

I cant... White Labs are not sell in Switzerland.
Only the Wyeast or Fermentis ranges.

Dom

oblivious · Post by **oblivious** » Wed Jan 16, 2008 12:24 pm

djavet wrote:I cant... White Labs are not sell in Switzerland.
Only the Wyeast or Fermentis ranges.

Dom

Wyeast 1187 is also the Ringwood yeast .

oblivious · Post by **oblivious** » Wed Jan 16, 2008 12:36 pm

Well they never said when it was taken; I would not be surprised if there has been some changes between the two in the time that has lapsed

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Hobgoblin Recipe