Hobgoblin Ale clone
5 gallons; OG =1.059 FG =1.016 SRM = 17.5 IBU = 28
- 6 oz. British crystal malt
- (55° Lovibond)
- 1 oz. British chocolate malt
- 0.5 oz. British black malt
- 6.5 lbs. Muntons extra light dry malt extract (DME)
- 4 oz. malto dextrin
- 7 AAUs Progress bittering hops (1 oz. of 7% alpha acid)
- 3.4 AAUs Styrian Goldings flavor hops (0.66 oz. of 5% alpha acid)
- 2.5 AAUs Styrian Goldings aroma hops (0.5 oz. of 5% alpha acid)
- 1 tsp. Irish moss
- London Ale yeast (Wyeast 1028) or English Ale yeast (White Labs WLP002)
- 0.75 cup corn sugar for priming
Step by Step:
Heat 1 gallon of water to 155° F. Add grain and steep at 150° F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 0.5 gallons of 150° F water. Add the malt extracts, malto dextrin and bittering hops. Add water until the total volume is 2.5 gallons. Boil for 45 minutes then add 0.66 oz. of Styrian Goldings flavor hops and Irish moss. Boil for 13 minutes and add 0.5 oz. of Styrian Goldings hops. Boil for 2 minutes. Remove the pot from the stove and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons. When the wort is below 80° F, pitch the yeast and aerate well. Ferment in the primary at 68° to 72° F for 5 to 7 days.
Rack to the secondary and let ferment at 70° F for 2.5 to 3 weeks until target gravity is reached. Bottle and let prime at 70° to 72° F for 2 weeks. Store at cellar temperature. Serve in a pint glass at 50° F.
Mash 2 lbs. Maris Otter two-row pale malt with specialty grains at 150° F for 90 minutes. Then follow the extract recipe, omitting 1.5 lb. Muntons extra light dry malt extract at the beginning of the boil.
Mash 10.75 lbs. Maris Otter two-row pale malt with the specialty grains at 150° F for 90 minutes. Add 5.3 AAU Progress bittering hop (24% less than the extract recipe) for 90 minutes. Add the Irish moss, flavor and aroma hops as indicated in the extract recipe.
Here are some tips to ensure a speedy fermentation, so your Hobgoblin is ready for the holiday. Oxygenate-aerate your wort very well. This will ensure that your yeast will get off to a quick start. Use one of Wyeast’s ready to pitch XL packs. If you keg this beer it will be ready to drink in 24 hours. If you are priming, make sure the beer is kept at 72° F for 2 weeks so that it will carbonate.