Hobgoblin 23L batch - Beer Recipe - Brewer's Friend

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Hobgoblin 23L batch

257 calories 27.9 g 500 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 25.54 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Ivan Malley
Calories: 257 calories (Per 500ml)
Carbs: 27.9 g (Per 500ml)
Created: Thursday November 3rd 2022
1.055
1.015
5.3%
51.0
33.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,290 g Simpsons - Pale 2-Row4290 g Pale 2-Row 38 3.31 89.9%
360 g American - Caramel / Crystal 75L360 g Caramel / Crystal 75L 33 198.64 7.5%
100 g Simpsons - Chocolate Malt100 g Chocolate Malt 31.7 1183.34 2.1%
20 g Cane Sugar20 g Cane Sugar 46 0.4%
4,770 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 60 min 10.13 13%
14 g Fuggles14 g Fuggles Hops Pellet 5 Boil 60 min 10.13 13%
16 g Cascade16 g Cascade Hops Pellet 5.75 Aroma 15 min 6.61 14.8%
64 g Styrian Goldings64 g Styrian Goldings Hops Pellet 5.25 Aroma 15 min 24.14 59.3%
108 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Fining Mash 50 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 35.7 g       Temp: 20 °C       CO2 Level: 1.25 Volumes
 
Target Water Profile
northumbrian water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Batch Sparge -- 67 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 31.2
Mash volume with grains 34.3
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 25.2 L) 25.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 19.3 L) 19
Estimated amount in fermentor 19
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 67 deg C for higher body. No mash out.
Ferment at 16 deg C rising to 20 deg C over 3 days

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  • Last Updated: 2022-11-03 16:00 UTC