HOBGOBLIN

[the complete angler]

I found this recipe on here and fancy making it, has anyone tried it

Mike


Orfy’s Hobgoblin
Specifics
Style: Old Ale
Yield: 6 gallons US
Color (SRM/EBC): 17.6/34.7
Bitterness: 29.7 IBU (Rager)
ABV: 6.1%
ABW: 4.8%
OG: 1.060
FG: 1.014
App. Atten.: 75.8%
Real Atten.: 62.1%
General Information
Method: All Grain

Grains
11.50 pounds British Maris Otter Pale Malt 88.9% of grist
0.60 pounds Crystal Malt 60L 4.6% of grist
0.50 pounds American Dextrin (Cara-Pils) Malt 3.9% of grist
0.33 pounds British Chocolate Malt 2.6% of grist
12.93 pounds Total Grain Weight (Water Amounts) 100% of grist
Miscellaneous Ingredients (Non-Fermentable)
0.01 Irish Moss @ 15 minutes

Hops
0.50 ounces Kent Golding 5.00% Leaf @ 60 minutes Type: Aroma Use: First Wort 2.5 AAUs
0.50 ounces Fuggle 4.50% Leaf @ 60 minutes Type: Aroma Use: First Wort 2.3 AAUs
0.75 ounces Fuggle 4.50% Leaf @ 30 minutes Type: Aroma Use: Boil 3.4 AAUs
0.75 ounces Kent Golding 5.00% Leaf @ 30 minutes Type: Aroma Use: Boil 3.8 AAUs
0.75 ounces Fuggle 4.50% Leaf @ 0 minutes Type: Aroma Use: Boil 3.4 AAUs
0.75 ounces Kent Golding 5.00% Leaf @ 0 minutes Type: Aroma Use: Boil 3.4 AAUs

Yeast
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F
Amount: 12 gr
Procedure
Single infusion mash at 156F for 90 minutes.

Fermentation
Primary: 21 days @ 65° F
Age: 28 days @ 72° F

 

[PD]

yes nice brew