PopsGoblin (Hobgoblin Clone) - Beer Recipe - Brewer's Friend

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PopsGoblin (Hobgoblin Clone)

165 calories 20.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25.02 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73.3% (brew house)
Source: Papini
Calories: 165 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Monday November 2nd 2015
1.053
1.018
4.6%
37.1
13.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 77.7%
0.30 kg German - Caramel Pils0.3 kg Caramel Pils 35 2.4 5.8%
0.10 kg Belgian - Chocolate0.1 kg Chocolate 30 340 1.9%
0.75 kg German - CaraAmber0.75 kg CaraAmber 34 23 14.6%
5.15 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 60 min 6.3 5%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 30 min 7 10%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5.5 Boil 20 min 7.86 15%
70 g Fuggles70 g Fuggles Hops Pellet 4.5 Boil 5 min 7.16 35%
70 g Styrian Goldings70 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 8.75 35%
200 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Water Agt Boil 15 min.
4.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.25 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Enzima Ultraflo max Water Agt Mash 1 hr.
1 tsp Yeast Nutrient Other Boil 15 min.
2.23 ml Lactic acid Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
2.50 g Gypsum Water Agt Sparge 1 hr.
2.50 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.93 bar       Temp: 7 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 20 6.4 120 140 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 60 min
14 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.8 L) 36.1
Mash volume with grains (equipment estimates 38.1 L) 39.4
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 22 L) 25
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 25 L) 22
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 0,7

Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.

Perfil da água objetivo para o estilo Strong Bitter:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 100-380 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 117,7
Alcalinidade Residual - 0-60 ppm - Esperado 6,5
PH 5,40 - Esperado

Relação sulfato/cloreto - 1,2 - Balanceado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacotes do fermento Lallemand London.
Considerando Pitching Rate de 8 Bilhões de Celulas por grama.
Starter com 1,0L e 100g DME: 0.80M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

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  • Last Updated: 2020-11-06 11:55 UTC