Hobgoblin v2 - Beer Recipe - Brewer's Friend

Hobgoblin v2

162 calories 15.3 g
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 9.5 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Graham
Calories: 162 calories (Per )
Carbs: 15.3 g (Per )
Created: Sunday March 3rd 2024
1.053
1.011
5.6%
61.6
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Thomas Fawcett - Maris Otter Pale Ale Malt1 kg Maris Otter Pale Ale Malt 38 2.65 83.1%
77 g Thomas Fawcett - Pale Crystal Malt77 g Pale Crystal Malt 34 23 6.4%
60 g Munich Malt60 g Munich Malt 36.8 7.87 5%
67 g Crisp Malting - Torrefied Wheat67 g Torrefied Wheat 36.8 3 5.6%
1,204 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.80 g Charles Faram - Summit3.8 g Summit Hops Pellet 14.5 Boil 70 min 35.25 16%
5.50 g Charles Faram - Citra5.5 g Citra Hops Pellet 12.5 Boil 5 min 8.49 23.1%
3.50 g Hopsteiner - NELSON SAUVIN3.5 g NELSON SAUVIN Hops Pellet 11 Boil 5 min 4.75 14.7%
6.50 g Charles Faram - Citra6.5 g Citra Hops Leaf/Whole 12.5 Hop Stand 20 min 8.13 27.3%
4.50 g Hopsteiner - NELSON SAUVIN4.5 g NELSON SAUVIN Hops Pellet 11 Hop Stand 20 min 4.95 18.9%
23.80 g / 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
4 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 23 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Hobgoblin v2" No Profile Selected beer recipe by Graham. BIAB, ABV 5.56%, IBU 61.56, SRM 6.48, Fermentables: (Maris Otter Pale Ale Malt, Pale Crystal Malt, Munich Malt, Torrefied Wheat) Hops: (Summit, Citra, NELSON SAUVIN)
View Count: 58
Brew Count: 0
Last Updated: 2024-03-03 18:04 UTC

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