OrfyÃ¢â‚¬â„¢s Hobgoblin Clone
Recipe Type: All Grain
Yeast: Danstar Nottingham
Yeast Starter: No
Additional Yeast or Yeast Starter: Mo
Batch Size (Gallons): 6.5
Original Gravity: 1056
Final Gravity: 1012
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Hob Goblin II
Brew Type: All Grain
Style: English Old Ale
Batch Size: 23.00 L Boil Volume: 30.29 L
Boil Time: 60 min
Brewhouse Efficiency: 80.0 %
4.80 kg Marris Otter Pale (2 Row) UK (3.0 SRM) Grain
0.25 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain
0.15 kg Chocolate Malt (450.0 SRM) Grain
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
Amount Item Type 15.00 gm Styrian Goldings [5.00%] (60 min) (First Wort Hop) Hops 15.00 gm Fuggles [4.50%] (60 min) (First Wort Hop) Hops
Drain Mash Tun
Batch Sparge Round 1: Sparge with 14.67 L of 78.0 C water.
Batch Sparge Round 2: Sparge with 9.93 L of 78.0 C water.
Add water to achieve boil volume of 30.29 L
Estimated Pre-boil Gravity is: 1.042 SG with all grains/extracts added
Boil for 60 min Start to Boil.
30 min into boil Add 15.00 gm Styrian Goldings [5.00%] (30 min)
30 min into boil Add 15.00 gm Fuggles [4.50%] (30 min)
50 min into boil Add 1.00 tsp Irish Moss (Boil 10.0 min)
Steep for 60 min Steep 15.00 gm Fuggles [4.50%] (60 min) (Aroma Hop-Steep)
Steep for 60 min Steep 15.00 gm Styrian Goldings [5.00%] (60 min) (Aroma Hop-Steep)
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: 1.056 SG).
The mash temperature is 69 C. What is the reason in having a high mash temperature and not the normal mash at around 66 C that I'm used too?Hold mash at 69.0 C for 90 min
Does this mean that before I collect the first batch sparge into my boiler that I add the hops to the boiler? Which means that the hops will be in the pre boiled wort before reaching the boil. I normally used to adding the first hops after the boilAdd first wort hops to boiler at start of sparge
Is it dangerous the have the wort sitting around for 60 minutes after the boil in case of infection. Thats the reason in cooling the wort as quickly as possible. It takes me 35 minutes to cool to pitching temperature so another 60 minutes means its now going to take 1.5 hours?Steep for 60 min Steep 15.00 gm Fuggles [4.50%] (60 min) (Aroma Hop-Steep)
Sorry for so many questions, I still new to all grain and still learning..