Wychwood Brewing Company: Hobgoblin Dark Ale clone

Wychwood Brewing Company: Hobgoblin Dark Ale

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.012 IBU = 33 SRM = 20 ABV = 5.2%
This ruby-colored English ale delivers a delicious chocolate toffee malt flavor, balanced with rounded moderate bitterness and an overall fruity, mischievous character.

Ingredients

9 lbs. (4.1 kg) Maris Otter pale ale malt
1 lbs. (0.45 kg) English crystal malt (75 °L)
0.25 lb. (0.11 kg) English chocolate malt
5 AAU Fuggle hops (first wort hop) (1 oz./28 g at 5% alpha acids)
3.9 AAU Styrian Golding hops (30 min.) (0.75 oz./21 g at 5.25% alpha acids)
1.3 AAU Kent Golding hops (10 min.) (0.25 oz./7 g at 5.25% alpha acids)
Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mash the grains at 151 °F (66 °C) in 13 qts. (12 L) of brewing liquor for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect 6 gallons (23 L) wort. Add the first wort hops and bring to a boil for 60 minutes, adding the remaining hops as indicated. Cool, aerate, and pitch yeast. Ferment at 69 °F (21 °C). After fermentation is complete, bottle or keg as usual.

Extract with grains option: Substitute the pale ale malt in the all-grain recipe with 2.3 lbs. (1 kg) Muntons light dried malt extract and 3.3 lbs. (1.5 kg) Maris Otter liquid malt extract. Steep crushed grains at 151 °F (66 °C) in 5 gallons (19 L) of water. Rinse grains with 1.5 quarts (1.5 L) of water at 170 °F (77 °C). Add first wort hops and bring to a boil. Add liquid and dried malt extract and boil 60 minutes. Follow the remaining portion of the all-grain recipe.