Based on the Orfy recipe – not that I can find the original, which is why I’m not linking to it. If anyone can supply a link to the original then I’ll add it to this post, but there seems little point in linking to other random forum posts that mention it.
Brewday details:
- Length: 25 litres
- OG: 1.052
- FG: 1.015
- ABV: 4.9%
BeerXml File: Wychwood Hobgoblin
Hobgoblin (Orfy)
- Style: Extra Special/Strong Bitter (English Pale Ale)
- Length: 25 litres
- Yeast: Burton Ale (White Labs WLP023)
- OG: 1.054
- FG: 1.013
- ABV: 5.3 %
- Colour: 40.9 EBC
- Bitterness: 31.0 IBUs
| Name | Colour | Amount (kg) | % |
|---|---|---|---|
| Maris Otter (Crisp) | 8 | 4.699 | 82 |
| Carapils (Weyermann) | 4 | 0.271 | 5 |
| Crystal Malt - 60L (Thomas Fawcett) | 118 | 0.271 | 5 |
| Lager Malt | 4 | 0.199 | 4 |
| Chocolate (Crisp) | 1241 | 0.163 | 3 |
| Maris Otter Low Colour (Thomas Fawcett) | 6 | 0.099 | 2 |
| Total | 5.706 | ||
Hops:
| Name | Alpha | Form | Amount (g) | Time (mins) |
|---|---|---|---|---|
| Fuggles | 4.5 | Leaf | 16 | First Wort |
| Styrian Goldings | 5.4 | Leaf | 16 | First Wort |
| Fuggles | 4.5 | Leaf | 16 | 30 |
| Styrian Goldings | 5.4 | Leaf | 16 | 30 |
| Bobek | 3.9 | Leaf | 16 | Aroma |
| Fuggles | 4.5 | Leaf | 16 | Aroma |
Comments:
Slightly softer (but not much!) today, at 170 mg/L CaCO3. Water treated with 30.8ml CRS and 6g of gypsum in the mash. Mash pH measured at about 5.2, which is spot on.
Very late in making the starter – the same day, so it will only get about 5 hours rather than the 24 it really needs. Silly of me, but it will be better than just pitching the vial on its own.
As I didn’t have quite enough Maris Otter, I’ve substituted in 100g of low colour Maris Otter and 200g of lager malt. I’m sure that this won’t make a noticeable difference in the taste.
Ended up slightly light on gravity, but with a full 25 litres in the FV, so I’m happy with that. Less evaporation than usual today, only 7 litres over the hour and half rather than the normal 9 litres.
2012-11-30: Measured at 7.4Bx = 1.015, which is a smidge higher than I expected. A quick calculation shows that it’s 71% apparent attenuation, which is at the bottom end of the yeast’s range of 69%-75%, but it is still in range. If it’s the same tomorrow then I’ll call it done and get it bottled.
Apparent attenuation = [(OG-FG)/(OG-1)] x 100
2013-01-15: Tastes great – rather like Hobgoblin, if a little less crisp. The yeast just hasn’t cleared, which may go some way to explain this difference. Must remember if I use this yeast again (and it has made a great and very “English tasting” beer) that it needs fining. I’ve seen mentioned on Jim’s that some of the Malt Miller’s liquid isinglass (which doesn’t appear to be on the website today!) will drop it clear in a couple of days.
