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Hobgoblin
Northern English Brown Ale • All Grain • 5.5 gal
Adapted to US units and lower efficiency.
December 24, 2008 pm 04:03pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .55 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .45 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .33 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .75 oz
Fuggle - 6.0 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .75 oz
Fuggle - 6.0 AA% whole; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Fuggle - 6.0 AA% whole; boiled 0 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Adapted Orfy's recipe from HomeBrewTalk.com 10 lb 2-row 1 lb Vienna 8.8 ounces Caramel 60 7.1 ounces cara-pils 5.3 ounces chocolate malt Mash In: Add 3.75 gal of water at 173 F Hold mash at 156 F for 90 min Add first wort hops to boiler at start of sparge .75 ounce Fuggles [6%] (60 min) (First Wort Hop) Hops Drain Mash Tun Batch Sparge Round 1: Sparge with 2.3 gal of 175 F water. Batch Sparge Round 2: Sparge with 2.3gal of 175 F water. Est. Pre-boil Gravity is: 1.042 SG Boil for 60 min Start to Boil. 30 min into boil Add .75 ounce Fuggles [6%] (Flavour Hop) 50 min into boil Add 1.00 tsp Irish Moss, yeast nutrient 60 min into boil Add 1 ounce Fuggles [6%] (Flavour Hop) Cool wort to fermentation temperature Transfer to fermenter and top up to 5.5 gallons if needed, take a gravity reading and oxygenate wort.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.013 | |
| Color: | 17.1 SRM | 12 - 22 | |
| Alcohol: | 5.6% ABV | 4.2% - 5.4% | |
| Bitterness: | 27.8 IBU | 20 - 30 | |
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