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PopsGoblin (Hobgoblin Clone)

Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25.02 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73.3% (brew house)
Source: Papini
Calories: 165 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)

Created: Monday November 2nd 2015

Original Gravity:

1.053

Final Gravity:

1.018

ABV (standard):

4.6%

IBU (rager):

37.1

SRM (morey):

13.7

Mash pH

5.4

Cost R$

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	United Kingdom - Maris Otter Pale4 kg Maris Otter Pale	38	3.75	77.7%
0.30 kg	German - Caramel Pils0.3 kg Caramel Pils	35	2.4	5.8%
0.10 kg	Belgian - Chocolate0.1 kg Chocolate	30	340	1.9%
0.75 kg	German - CaraAmber0.75 kg CaraAmber	34	23	14.6%
5.15 kg / R$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Fuggles10 g Fuggles Hops	Pellet	4.5	Boil	60 min	6.3	5%
20 g	Fuggles20 g Fuggles Hops	Pellet	4.5	Boil	30 min	7	10%
30 g	Styrian Goldings30 g Styrian Goldings Hops	Pellet	5.5	Boil	20 min	7.86	15%
70 g	Fuggles70 g Fuggles Hops	Pellet	4.5	Boil	5 min	7.16	35%
70 g	Styrian Goldings70 g Styrian Goldings Hops	Pellet	5.5	Boil	5 min	8.75	35%
200 g / R$ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Fuggles (Pellet) 100 g Fuggles (Pellet) Hops	20.46	50%
100 g	Styrian Goldings (Pellet) 100 g Styrian Goldings (Pellet) Hops	16.61	50%
200 g / R$ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	--	67 °C	60 min
14 L		Sparge	--	76 °C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Whirlfloc	Water Agt	Boil	15 min.
4.75 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.25 g	Epsom Salt	Water Agt	Mash	1 hr.
4.50 g	Gypsum	Water Agt	Mash	1 hr.
1.50 g	Enzima Ultraflo max	Water Agt	Mash	1 hr.
1 tsp	Yeast Nutrient	Other	Boil	15 min.
2.23 ml	Lactic acid	Water Agt	Mash	1 hr.
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
1 g	Epsom Salt	Water Agt	Sparge	1 hr.
2.50 g	Gypsum	Water Agt	Sparge	1 hr.
2.50 g	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	65%	Flocculation:	Low
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 216 B cells required

R$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.93 bar Temp: 7 °C CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
140	20	6.4	120	140	100
Mash Chemistry and Brewing Water Calculator

Notes

Relação BU/GU - 0,7

Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.

Perfil da água objetivo para o estilo Strong Bitter:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 100-380 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 117,7
Alcalinidade Residual - 0-60 ppm - Esperado 6,5
PH 5,40 - Esperado

Relação sulfato/cloreto - 1,2 - Balanceado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacotes do fermento Lallemand London.
Considerando Pitching Rate de 8 Bilhões de Celulas por grama.
Starter com 1,0L e 100g DME: 0.80M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

Recipe Photos

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Brews

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Last Updated: 2020-11-06 11:55 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost R$	Cost %
Fermentables	R$
Steeping Grains (Extract Only)	R$
Hops	R$
Yeast	R$
Other	R$
Cost Per Barrel	R$ 0.00
Cost Per Pint	R$ 0.00
Total Cost	R$ 0.00

Discussion about this recipe:

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RedDogBrewer • 11/08/2017 at 05:45pm
Liking the sounds of this pal. My favourite ale also. Cloned many of times
Never used CaraAmber Iâ€™m in tho.

Brewing it up tomorrow.. will use your method ðŸ‘ðŸ¼

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