Hi, can anyone recommend a malt extract recipe for the Hobgoblin? I am a beginner with malt extract so please give me plain English with no tech' jargon! à½Ã¸â And hopefully a recipe I can follow as a beginner. Thank you in advance.
Sorry, that video link I gave doesn't give a guide for extract brewing (they sometimes do ... when not belching down the microphone). The interview with the brewer is at 13 minutes to 45mins (start at 20 minute just to jump to the meat).
So, I've done a quick translation, for a 23 litre (5 gallon) brew:
3.3Kg Pale Liquid Extract
320g Crystal Malt (steep) 150EBC*
90g Chocolate Malt (steep)
Steep malts as per normal advise for extract brewers (don't ask me - I mash). * Crystal Malt at 150EBC (colour) is something I see a lot but haven't a clue where to get it. I think Crisp do a 150 EBC, I'd use Warminster which is 135 EBC. The Americans like using the "Lovibond" scale which is one of the kooky translation I warned about. About 75L corresponds to 150 EBC, but don't go looking for 75L (or any other "L") 'cos we don't do it like that in the UK. A medium, ordinary, crystal should be right.
Boil: The "other" recipe posted here is a typical "American" translation, where they translate the hop bill to be more in line with their "craft brewing" techniques and so go way over-board for a UK beer. So what I suggest is:
19g Goldings
19g Fuggles
For 1 hour boil. Don't worry about the "first wort" mention, just chuck the lot in. Although apparently Wychwood do throw the hops in before it gets to boil, at about 80C, which is what "first wort" is all about.
Wychwood also use an undisclosed but significant quantity of "whirlpool" hops. Just chuck the following hops in at the end of boil (even allowing it to cool to 80-85C before chucking them in) and leave them undisturbed for 20-25 minutes:
24g Styrian Goldings
6g Cascade (American hop)
Ferment with a decent British ale yeast like "Nottingham" or "S-04".