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Hob Goblin

152 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Friday May 8th 2015
1.050
1.009
5.4%
35.3
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg United Kingdom - Maris Otter Pale4.1 kg Maris Otter Pale 38 3.75 83.5%
0.45 kg United Kingdom - Crystal 30L0.45 kg Crystal 30L 34 30 9.2%
110 g American - Dark Chocolate110 g Dark Chocolate 29 420 2.2%
250 g German - Caramel Pils250 g Caramel Pils 35 2.4 5.1%
4.91 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 60 min 5.42 5%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 30 min 8.32 10%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5.5 Boil 20 min 12.02 15%
70 g Fuggles70 g Fuggles Hops Pellet 4.5 Boil 5 min 7.56 35%
70 g Styrian Goldings70 g Styrian Goldings Hops Pellet 5.5 Boil 1 min 2 35%
200 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Decoction -- 67 °C 60 min
8 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.9
Mash volume with grains 21.2
Grain absorption losses -4.9
Remaining sparge water volume 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 21.7 L) 23
Estimated amount in fermentor 23
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Added 1 TSP of 5.2 Ph stabiliser.
Boil 60min. Used US yeast, this will give a drier finish, didnt have Nottingham yeast which is what I would of preffered to use. Shouldnt make to much difference, less esters!

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  • Last Updated: 2015-12-15 00:13 UTC