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Styrian Goldings

Wychwood Hobgoblin (AG#38)

Nov 25th, 2012
by bryan.
1 comment

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
Fermentables:
NameColourAmount (kg)%
Maris Otter (Crisp)84.69982
Carapils (Weyermann)40.2715
Crystal Malt - 60L (Thomas Fawcett)1180.2715
Lager Malt40.1994
Chocolate (Crisp)12410.1633
Maris Otter Low Colour (Thomas Fawcett)60.0992
Total5.706

Hops:
NameAlphaFormAmount (g)Time (mins)
Fuggles4.5Leaf16First Wort
Styrian Goldings5.4Leaf16First Wort
Fuggles4.5Leaf1630
Styrian Goldings5.4Leaf1630
Bobek3.9Leaf16Aroma
Fuggles4.5Leaf16Aroma

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.

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Cocker Hoop (AG#33)

Aug 12th, 2012
by bryan.
No comments yet

Another recipe plucked from GW’s marvelous book, then messed around with as I didn’t have the same ingredients in stock…

Brewday details:

  • Length: 25 litres
  • OG: 1.044
  • FG: 1.010
  • ABV: 4.4%

BeerXml File: Cocker Hoop

Jennings Cocker Hoop

  • Style: Special/Best/Premium Bitter
  • Length: 25 litres
  • Yeast:
  • OG: 1.046
  • FG: 1.011
  • ABV: 4.6 %
  • Colour: 15.3 EBC
  • Bitterness: 34.9 IBUs
Fermentables:
NameColourAmount (kg)%
Pale Malt (2 Row) UK54.89995
Wheat Malt, Bel40.1092
Wheat, Torrified40.1092
Black (Patent) Malt13000.0311
Total5.150

Hops:
NameAlphaFormAmount (g)Time (mins)
Challenger7.5Leaf2090
Northdown8.5Leaf1590
Styrian Goldings5.4Leaf1510
Styrian Goldings5.4Leaf9Aroma

Comments:

First brew with water treatment. After measuring an even more alkaline than last time 4.68 meq/L = 234mg/L CaCO3, I’ve used the suggested amount of CRS (around 45ml) and added about 1g of gypsum to the mash.  Forgot about the copper addition, but never mind…

2012-08-16: Very lively fermentation – I’ll have some cleaning to do in the fermentation chamber!  4 days in to the ferment and it’s down to 1.014.  The taster from the trial jar is very interesting and encouraging.  I always seem to say “tastes good” at this stage, but I don’t think I’ve had anything quite like this before.  There’s a good backbone from the malt balancing the bitterness – I wouldn’t be taking it back had I been handed a pint tasting like this in the pub, and it’s not even finished its fermentation yet.  Still very cloudy, of course, but give it another couple of days and I’ll crash cool it to clear.  Maybe bottle the beginning of next week?

2012-08-22: Bottled the lot.

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Golden Delicious (AG#28)

Apr 14th, 2012
by bryan.
No comments yet

Since we enjoyed this one last summer, this is another batch.  Slightly different, in the the base malt this time is Warminster Maris Otter (since I bought a 25kg bag from BrewUk) rather than Golden Promise, and the yeast will be Nottingham rather than US-05, as I used my last US-05 on the South Pacific Pale Ale last week.

Brewday details:

  • Length: 28 litres
  • OG: 1.047
  • FG: 1.009
  • ABV: 4.8%

BeerXml File: Golden Delicious

Golden Delicious

  • Style: English IPA
  • Length: 28 litres
  • Yeast: Safale US-05 ( )
  • OG:
  • FG:
  • ABV:
Fermentables:
NameColourAmount (kg)%
Pale Ale Malt34.11096
Cane Sugar00.1804
Total4.29

Hops:
NameAlphaFormAmount (g)Time (mins)
Challenger6.1Leaf3090
Styrian Golding4.4Leaf1510

Comments:

32 litres out of the boiler at 10Bx = 1.038.  According to BeerEngine this is 91.5% mash efficiency, which ain’t bad.

25 litres post-boil, which is a little lower than I was aiming, at 12.2Bx = 1.047 (1.046 by hydrometer).  This gives an overall efficiency of 82%, which is also very good.  I forgot a couple of litres in the second sparge, which explains why I’m a bit low in volume and high in gravity.

2012-04-20: Down to 5.4Bx = 1.009, so it’s ready to crash cool (if I can get the South Pacific bottled and out of the way!)

2012-04-29: Bottled 18 (including one 750ml), rest into barrel with 80g sugar.

2012-06-30: Like the South Pacific, it’s not great in the barrel – on the turn, off flavours…  Drinkable, but not my favourite.  Need to move to bottling (except maybe the stouts and porters, which seem to cope a lot better in the pressure barrel).  Time to move to corneys?

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