Hobgoblin Ruby 40L

Started 11/03/22

Hobgoblin Ruby recipe as per Malt Miller.

Recipe

Ingredients:

Recipe	Measure
Brew Length	40L
Pale Malt (EBC 4 or less)	7852g
Crystal Malt	655g
Chocolate Malt	181
EKG (Start of Boil)	25g
Fuggles (Start of Boil)	25g
Cascade (Last 15 Min)	29g
Styrian Goldings (Last 15 Min)	116g
Yeast	WLP023
Mash Liquor	22 Litres
Strike Heat	72C
Mash Temperature	67C
Mash Time	1 Hour 30 Minutes
Sparge Temperature	77C
Mash Efficiency (estimated)	75%
Boil Time	1 Hour 30 Minutes
Fermentation Temperature	18C
IBU	37
Expected OG	1048
Actual OG	1045
Expected FG	1012
Actual FG

Water Treatment:

Recipe	Measure
CaCo3 Adjustments
Calcium Carbonate (CAC03) Anglian	154 ppm
Calcium Carbonate Required	50 ppm
Adjustment Necessary	104 ppm
CRS per Litre Required	0.55 ml/L
Total CRS to add to Mash (22L)	12.1 ml
Total CRS to add to Sparge- Can Only got 28L in HLT	18.6 ml
*Chlorine Treatment*
Campden Tablets (half in mash, half in sparge)	1 tablet
Calcium Adjustment (using brupaks calculation)
Calcium in Water	110 ppm
Calcium Required	165 ppm
Adjustment	55 ppm
Gypsum	1tsp

Water Schedule:

This brew will be batch sparged, so the water will be scheduled as follows:

Mash = 22L using 12.1 ml of CRS +1/2 Campden Tab
Top Up = 10.6L using 5.8 ml of CRS
Final Batch Sparge = 23.3L using 12.8 ml of CRS and 1/2 campden tab

HLT will be filled to 25l for sparge, so 13.75ml of CLS will be added and after top up of 10.6 is drawn off i wil only need to add 8.9l back to HLT so a further 4.9l CLS will be added here.

Mashing

22L of water ,half a crushed campden tablet and 12 ml CRS added to mash tun.
HLT to heat Mash water (liquor) to 78C.
Filled Mash tun with warm water to heat it ready for Mash Liquor.
Weighed out grain in a separate bucket.
Transferred water into the Mash Tun and closed lid for 10 minutes for temperature to stabalise.
After 10 minutes the temperature was 71.5C which is a bit low but doughed in. Grain was given a good stir and then the lid shut with thermometer in place.
Temperature settled at 64.5C. This is lower than intended but not low enough to start corrective measures.
Refilled the HLT with 25L sparge water and switched on to ensure sparge water was ready. Temperature was set to 87C, which allows for some cooling.
Sparge water was also treated with half a campden tablet and 13.7 ml of CRS.
The Sparge water was up to temperature with about 10 minutes to spare before the end of the mash.
Final Mash Temperature was exactly 64C so OK.

Sparging

10.6L of top up added at 87C and left for 15 minutes.
Recirculated for 5 minutes then transferred to boiler.
HLT topped up to 23.3L and 4.9Ml of CRS added and temperature set for 85C.
Final batch sparge with 23.3L for 20 minutes then pumped to boiler.

Boiling

Timer set for 1 hour 30 minutes.
Bittereing Hops added
Nearing the last 15 minutes, so I have put the Wort chiller into the boiling wort. This ensures that it is fully sterlilised.
The second batch of hops was added for last 10 minutes together with the protofloc tablet.
Flame out recirculation to sterilise pump and hoses.
25C after about 30 min
Whirlpooled and left to stanf for 20 min before pumping to Fermenter.
OG is 1045, which is a bit short. Not sure why but we can live with this.

Fermentation

11/03/22 - 15:45 - Yeast starter decanted off yeast. Som ewort was taken from the fermenter and added to the starter prior to pitching the contents.
12/03/22 - A thick krausen has formed so fermentation is going strong.
14/03/22 - Fermentation seems to have gone beserk and yeast has climed out of the fermenter. Some clean-up is now required.
15/03/22 - What a mess, there is think yeast everywhere. I cannot beleive that given the headspace in the fermenter I have yeast still escaping. It has been cleaned up as best as possible but the cooling coils on the outside are thick with yeast. The lid is pretty much welded in place by yeast so it should in theory be safe but i will not want to leave this one any longer than necessary in the fermenter. SG is currently around 1012, so only 3 points to go.
Kegged and al cleaned up.

Tasting Notes

The colour was spot on for Hobgoblin but the hop taste was a bit stronger. I am not sure anyone would have known this was supposed to be Hobgoblin but it was an Ok beer anyway. Initially I was not so keen on the hop character but this condistioned well and became a very drinkable brew. Not sure that this is one to do again though.