OVERVIEW
Style: Extra Special/Strong Bitter (English Pale Ale)
Name: Green Goblin
Yeast: Danstar Nottingham Ale Yeast
Fermentation Temperature: 18°C
Original Gravity: 1.050
Total IBU's: 36.1
Colour (EBC): 30.39
Efficiency at End of Boil: 81%
Mash Length (mins): 90
Boil Length (mins): 90
Your Vessel Type (Pot/Keggle/Urn): Keggle
Source/Credits:
Notes/Instructions/Comments: My version of a Wychwood Hobgoblin.
Volumes etc.
Your Vessel Volume (L or gal): 50 L
Your Vessel Diameter (cm or in): 36 cm
Water Required (L or gal): 37 L
Mash Temperature (C or F): 64°C
Volume at End of Boil (L or gal): 27.0 L
Volume into Fermenter (L or gal): 25.75 L
Brew Length (L or gal): 23L
Total Grain Bill (g or oz): 5400 g
Grains - Colours - Percentages and/or Weight (g or oz)
Grain 1: Maris Otter - 5.9 EBC - 92.6% or 5000 g
Grain 2: Dark Crystal - 236.4 EBC - 4.6% or 250 g
Grain 3: Chocolate Malt - 886.5 EBC - 2.8% or 150g
Hops - AA% - IBUs - Weight (g or oz) at Minutes
Hop 1: Perle - 8.0AA% - 24.7 IBUs - 30g at 60 min
Hop 2: Perle - 8.0AA% - 10 IBUs - 20 g at 20 min
Hop 3: Perle - 8.0AA% - 1.4 IBUs - 20 g at 2 min
Adjuncts/Minerals/Finings etc
Salt - 1 teaspoon
Post #2 made 13 years ago
what is "Salt - 1 teaspoon" for?
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #3 made 13 years ago
Good Day Shibolet, From what I read, Cloride ions make the malt more pronounced, Sulfate ions makes the Hops more pronounced, Thus some add Sodium Cloride(salt) others add Sodium Sulfate(sodium sulfate)
Honest Officer, I swear to Drunk, I am Not God.
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #4 made 13 years ago
yeah, I've been looking into water treatment lately. the basic thing is that you need to know what you water has in it to begin with. i have no clue and no way to find out.joshua wrote:Good Day Shibolet, From what I read, Cloride ions make the malt more pronounced, Sulfate ions makes the Hops more pronounced, Thus some add Sodium Cloride(salt) others add Sodium Sulfate(sodium sulfate)
I posted a survey on our local HB forum, 75% of us don't treat our water at all. just plain tap water.
Last edited by shibolet on 19 Jan 2012, 21:20, edited 3 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #5 made 13 years ago
Hi Shib, as Josh said it gives the malt more maltiness.
I have no idea on my water profile, but figure 1 teaspoon of salt is not going to make a huge difference either way. Yet I end up with beer I enjoy
I have no idea on my water profile, but figure 1 teaspoon of salt is not going to make a huge difference either way. Yet I end up with beer I enjoy
Last edited by hashie on 20 Jan 2012, 07:03, edited 3 times in total.
"It's beer Jim, but not as we know it."
Post #6 made 13 years ago
I'm going to the wytchwood brewery in March, hopefully I'll get an idea of the full scale recipe. I'll share yours ans see what they say.
Post #7 made 13 years ago
Hey hashie, your recipe looks good. So when do you add the salt? And does 1 teaspoon really make any diffrence to the flavour?
Post #8 made 13 years ago
Hi bruit, I add the salt to the strike water as it's heating. Yes it makes the beer maltier.
rich, I think they'd laugh at my recipe, the hops are the wrong type. But from what I've read, it should be close.
rich, I think they'd laugh at my recipe, the hops are the wrong type. But from what I've read, it should be close.
"It's beer Jim, but not as we know it."
Post #9 made 13 years ago
Cheers hashie, sorry to go on about the salt but Im a noob to BIAB and AG. Does the salt enhance the malt flavour like in cooking or is it the PH that changes things. I read a post you did about steeping your speciality grains at mash out because of changes to the PH levels during mashing and wondered if this was a similar effect in reverse. By the way do you still add your grains at mash out?
Post #10 made 13 years ago
Sorry mate, just re-read the post and joshua has already answered my question 
Thats what happens when you stray off post and come back again 
Still like to know if you still add your speciality grains at mash out?
Thats what happens when you stray off post and come back again Still like to know if you still add your speciality grains at mash out?
Post #11 made 13 years ago
No worries bruit
Yes I still, every batch, add my spec malts at mash out.
Cheers
Yes I still, every batch, add my spec malts at mash out.
Cheers
"It's beer Jim, but not as we know it."
Post #12 made 13 years ago
OK Hashie you'll laugh at THEIR recipe. Tour guide claimed the grain ratio is 80% crystal 20% chocolate and a nibble of pale. I was flabbergasted so I checked and he repeated it, so I double checked and he was adamant. The hops are apparently a trade secret. Incidentally green goblin is their cider (actually brewed by thatchers) they gave us some king goblin which was very nice and ginger beard which was awesome. We also tasted a beer with apple pulp added which I hated. I wasn't their biggest fan before the visit but realising that Brakspear (much nicer beer,) is brewed there too is a saving grace.
Post #13 made 13 years ago
Still convinced that grain bill is wrong so I watched the wychwood craft brewing video, which says predominantly pale, some crystal and a little bit of chocolate! I now suspect 'trade secrets' were things he doesn't know!
Post #14 made 13 years ago
Ha, ha, good on you rich and thanks for the report back.
My guess is the tour operators don't have a clue about the brewing and couldn't care less either way. They're doing a job and saying what they need to, to keep the average punter happy.
My guess is the tour operators don't have a clue about the brewing and couldn't care less either way. They're doing a job and saying what they need to, to keep the average punter happy.
"It's beer Jim, but not as we know it."
Post #15 made 13 years ago
Hashie I tried your recipe and after a couple of weeks conditioning it has a pronounced 'smoky' aftertaste, not unpleasant but also not something I'd associate with hobgoblin. I know a good 8 weeks in the bottle and this may be gone but I wondered if you'd experienced the same.
Post #16 made 13 years ago
Hi Rich, I did not get a smoky after taste in mine. Not sure where that would come from. I did age mine in the keg for 3 months prior to drinking (I did have some bottles at 6 weeks), so time may be your friend.
"It's beer Jim, but not as we know it."
Post #17 made 13 years ago
Ok cheers Hashie, I always have an early sample just to see how things are going
