Brewing a Hobgoblin Clone

This week, I decided to make a ruby ale, which should be ready to drink just in time for the chilly weather. Hobgoblin has always been my favorite British ruby ale – rich, warming, just a hint of spice. Perfect for curling up by the fire with a pint.

So, I decided to see if I could find a clone recipe online. I do love the homebrew community. It seems that no matter what I tap into the search engines, many results come back, with tales from fellow homebrewers who have asked the same questions previously. A wealth of information and suggestions were returned.

The recipe I picked called for Maris Otter as the main grain, with some dark crystal, carapils and chocolate malts, and some early and late additions of Fuggle and Styrian Golding hops.

I scaled down the recipe for my small 5L batch size for my small batch all-grain brew-in-bag method. I mashed at 153F for 45 minutes, and boiled for 50 minutes.

Now for the hard part – waiting to drink it when the first frost comes!

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