Hobgoblin Recipe

[eskimobob]

I had a lovely pint of this at our local last night - presumably on tap because it's almost Halloween.

IMHO, it is really full bodied malty but has a very nice hop aftertaste. I think it is kind of fruity hop aftertaste but I'm not that good yet at identifying hops.

Does anyone have a recipe for this?
Is it in the Almanack perhaps norman?

[bitter_dave]

If I remember correctly the hops are listed on the bottled version; I seem to remember that styrian goldings were in there somewhere, although I could be wrong.

Hopefully Norman will be able to come up with something

[bitter_dave]

Seems I was right about the styrian goldings (plus fuggles)

http://www.wychwood.co.uk/wychwood_hobgoblin.htm

It says on the description that they use a small amount of crystal, although I would guess that they use a fair bit.. although I'm no expert so I'll leave that to others [/url]

[deadlydes]

a quick google give this
http://www.beertools.com/html/recipe.ph ... 4319&num=6

[deadlydes]

and this
http://byo.com/feature/643.html

[eskimobob]

Interesting. I don't think I've ever used Chocolate malt myself and I have been meaning to so this is another good reason for me to brew it.

Thanks for the recipes Des, they don't seem to include the Fuggles but otherwise look reasonable. What is MaltoDextrin?

I guess the Styrian give it the fruitiness.

[deadlydes]

found this also
170g Crystal
28g Chocolate
14g Black
4.87 kg Maris

20g Progress 90mins
18.7g Styrian Goldings 15 mins
14g Styrian Goldings 1 min (dry hopping subst)

I'll be watering down to 1.059 after the boil.

[TheBigEasy]

What is MaltoDextrin?

Adds body and mouthfeel. For all extract beers. Does not ferment.

[norman]

According to Real Ale Almanac

25 litre batch OG 1053 ABV 5.5% 41 units of colour 28 EBU

MARIS OTTER PALE MALT 5550 gms
BLACK MALT 116 gms

HOPS boil time 90 minutes

PROGRESS 53 gms

Add 10gms Styrian Goldings last 15 minutes

Try using White Labs WLP023 or Wyeast 1275 Thames valley.

[mysterio]

Eskimobob, you can use carapils malt instead of maltodextin if you're doing an all-grain, or alternatively just mash at a higher temp.

The fruitiness in Hobgoblin comes from the yeast, IMO. You could easily recreate that with some Safale S-04 at room temp (19-20C).

[eskimobob]

Thanks for the recipe norman. Based on my drink the other night, it looks a bit light on body material to me I can see the black malt giving it colour but where does the mouthfeel come from.

Eskimobob, you can use carapils malt instead of maltodextin if you're doing an all-grain, or alternatively just mash at a higher temp.

Thanks mysterio, Carapils sounds like a reasonable idea.

The fruitiness in Hobgoblin comes from the yeast, IMO. You could easily recreate that with some Safale S-04 at room temp (19-20C).

I see. Never used Styrian but it seems that it is a Fuggles derivative so you are probably right about the yeast giving it the fruitiness.

[norman]

The mouthfeel could come from mashing at a higher temperature,which produces more unfermentable dextrines.

[eskimobob]

Thanks for everyone's comments. Based on these, I have converted to grams and celsius and the details are below for your comments:

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)
23 gm Chocolate Malt (450.0 SRM)
12 gm Black (Patent) Malt (500.0 SRM)
23 gm Progress [7.00%] (90 min) Hops 21.1 IBU
20 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

Wanted: OG =1.059 FG =1.016 SRM = 17.5 IBU = 28
Actual: OG =1.059 FG =1.015 SRM = 10.5 IBU = 28

Notice that the colour is a lot lighter than the colour that is wanted. If I increase the amount of Black malt up to 100gm then I get the right colour but that is a big increase (although that is the kind of quantity that norman's Almanack specifies) - do you think that will be ok?

What would be the affect of sharing the increase between the Black malt and the Chocolate malt? - Too much body perhaps??

Also, I am thinking of using Halcyon malt instead of the Marris Otter - any comments on that?

[monkey_doctor]

was just thinking about making a post to get a recipe for this myself. great minds eh eskimo!

I hadnt had a pint of this in about 2/3 years as the last one i had was shocking - it was over carbonated, nasty fizzy sulphury mouthfeel and the aromas were all of off flavours.

I was in a local offy the other day and they had a limited selection of ales - i bought a couple of bottles of badger First Gold and then decided to buy another bottle of hobgoblin. I cracked open the hobgoblin that night and i was more than pleasently surprised. It was truely excellent - nice malty body, great toffee and caramel flavours and a great hope profile and hop bite at the finish.

Now i am going to give one of these recipes a go within the next few weeks.

[deadlydes]

up the amount of black/choc to get the colour you want BUT dont put it in at the start of the mash or you will get astringency.
stir the dark malts into the mash for the last 30 mins this way you will extract colour, flavor, almost all of the sugars but not the astringency