TOPIC:

Hello All,
I know this site is dedicated to home brewing but I thought it would be worth telling you about the real ale selection in Sainsbury's. I was up in Newry today shopping with the wife.While she was looking through the shops I decided I would have a look in Sainsbury's off sales. What I found was an alladinds cave!!! A full shelf of real ales!! too many to mesion but I did take a selection home to try.. Old speckled hen, Tangle foot, Old preculiar and hob goblin, the latter I found was the best!! If anyone has a clone recipe for hob goblin I would really appreciate trying to replicate it myself (extract)

lovely beer! Orfy over on jimsbeerkit has a recipe he calls hopgoblin. might be worth a look.

Hi Ken,
Thanks for the info..unfortunately Orfy's recipie is an all grain one so I don't think I'll be doing that for quite a while. I've just bottled my 3rd kit (woodfords wherry)so all grain is quite away for me <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->


Cheers,

Mez.

I'll let ye know how that Hobgoblin recipe is, i've been threatning to do it for ages but i'm gonna do it before the weekend is over, it got great reviews <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Mezamo, if you post up the recipe here, I'm sure we'll be able to convert it to an extract recipe.

Noby,
After doing a bit of digging I managed to find the extract version of this recipe it's pasted below along with the all grain if anyone is intersted in it.


Ok I've converted my latest Hobgoblin Recipe to extract and steep.
I've downed the Volume to 5 gallon US
I've done it so you can use a 3 gallon pot (2.5 gallon boil)

If you want to go from a kit to the next step then I'd recommend this.

Hob Goblin

Brew Type: Extract
Style: English Old Ale
Batch Size: 18.93 LBoil Volume: 9.19 L
Boil Time: 60 min
Brewing Steps Check Time Step
20/12/2006 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 20.55 L water for brewing
-- Steep Specialty Grains
0.17 kg Cara-Pils/Dextrine (2.0 SRM) Grain
0.15 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.09 kg Chocolate Malt (450.0 SRM) Grain
-- Add water to achieve boil volume of 9.19 L
-- Estimated Pre-boil Gravity is: 1.115 SG with all grains/extracts added
Boil for 60 min Start to Boil
3.48 kg Pale Liquid Extract (8.0 SRM) Extract
25 gm Styrian Goldings [5.00%] (60 min) (First Wort Hop) Hops
25 gm Fuggles [4.50%] (60 min) (First Wort Hop) Hops
30 min into boil Add 25 gm Styrian Goldings [5.00%] (30 min)
30 min into boil Add 25 gm Fuggles [4.50%] (30 min)
50 min into boil Add 1 tsp Irish Moss (Boil 10.0 min)
Steep for 60 min Steep 12 gm Fuggles [4.50%] (60 min) (Aroma Hop-Steep)
Steep for 60 min Steep 12 gm Styrian Goldings [4.50%] (60 min) (Aroma Hop-Steep)
-- Cool wort to fermentation temperature
-- Add 11.36 L water (as needed) to achieve volume of 18.93 L
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type 1 Pkgs Nottingham (Danstar #-) Yeast-Ale
20/12/2006 Measure Original Gravity: ________ (Estimate: 1.056 SG)
20/12/2006 Measure Batch Volume: ________ (Estimate: 18.93 L)
7 days Ferment in primary for 7 days at 20.0 C
27/12/2006 Transfer to Secondary Fermenter
14 days Ferment in secondary for 14 days at 20.0 C
10/01/2007 Measure Final Gravity: ________ (Estimate: 1.013 SG)
-- Bottle beer at 15.6 C with 97.0 gm of dried malt extract.
3.0 Weeks Age for 3.0 Weeks at 15.0 C
31/01/2007 Sample and enjoy!
Taste Rating (50 possible points): 50.0


[size=150:3ab5raby]ALL GRAIN[/size:3ab5raby]


Recipe Type: All Grain
Yeast: Danstar Nottingham
Yeast Starter: No
Additional Yeast or Yeast Starter: Mo
Batch Size (Gallons): 6.5
Original Gravity: 1056
Final Gravity: 1012
IBU: 25
Boiling Time (Minutes): 60
Color: 17
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14


Hob Goblin II

Brew Type: All Grain
Style: English Old Ale
Brewer: Orfy
Batch Size: 23.00 L Boil Volume: 30.29 L
Boil Time: 60 min
Brewhouse Efficiency: 80.0 %
4.80 kg Marris Otter Pale (2 Row) UK (3.0 SRM) Grain
0.25 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain
0.15 kg Chocolate Malt (450.0 SRM) Grain
Mash Ingredients
Mash In: Add 14.09 L of water at 78.2 C
90 min - Hold mash at 69.0 C for 90 min
Add first wort hops to boiler at start of sparge
Amount Item Type 15.00 gm Styrian Goldings [5.00%] (60 min) (First Wort Hop) Hops 15.00 gm Fuggles [4.50%] (60 min) (First Wort Hop) Hops
Drain Mash Tun
Batch Sparge Round 1: Sparge with 14.67 L of 78.0 C water.
Batch Sparge Round 2: Sparge with 9.93 L of 78.0 C water.
Add water to achieve boil volume of 30.29 L
Estimated Pre-boil Gravity is: 1.042 SG with all grains/extracts added
Boil for 60 min Start to Boil.
30 min into boil Add 15.00 gm Styrian Goldings [5.00%] (30 min)
30 min into boil Add 15.00 gm Fuggles [4.50%] (30 min)
50 min into boil Add 1.00 tsp Irish Moss (Boil 10.0 min)
Steep for 60 min Steep 15.00 gm Fuggles [4.50%] (60 min) (Aroma Hop-Steep)
Steep for 60 min Steep 15.00 gm Styrian Goldings [5.00%] (60 min) (Aroma Hop-Steep)
Cool wort to fermentation temperature
Add water (as needed) to achieve volume of 23.00 L
Siphon wort to primary fermenter and aerate wort.
Add Ingredients to Fermenter
Amount Item Type 1 Pkgs Nottingham (Danstar #-) Yeast-Ale
20/12/2006 Measure Original Gravity: ________ (Estimate: 1.056 SG)


Taste Rating (50 possible points): 50.0
Hobgoblin is a powerful full-bodied copper red, well-balanced brew. Strong in roasted malt with a moderate hoppy bitterness and slight fruity character that lasts through to the end. A full chocolate malt flavour beer by the addition of a small proportion.


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