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##Royal Goblin  
Recipe by: homebrewdad  
Batch Size (gallons): 5.5  
Efficiency: 74%  
Recipe type: All Grain  
Original Gravity: 1.060  
Final Gravity: 1.020  
ABV: 5.26%  
IBU: 25.3  
Color: 16.2 SRM  
Boil Time: 60 min  

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**Yeast**  

* White Labs WLP037 (Yorkshire Square Ale Yeast)  

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**Fermentables**  

* 10 lbs 8 oz Pale Malt, Maris Otter (87.5%)  
* 8 oz Caramel/Crystal Malt - 60L (4.2%)  
* 7 oz Cara-Pils/Dextrine (3.6%)  
* 5 oz Chocolate Malt (2.6%)  
* 4 oz Barley, Flaked (2.1%)  

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**Hops**  

* .57 oz Fuggles, 7 IBU @ 60 min (First Wort) - 4.5% AA  
* .65 oz Styrian Goldings, 7.8 IBU @ 60 min (First Wort) - 5.4% AA  
* .65 oz Styrian Goldings, 5.6 IBU @ 30 min (Boil) - 5.4% AA  
* .57 oz Fuggles, 4.9 IBU @ 30 min (Boil) - 4.5% AA  
* .65 oz Styrian Goldings, 0 IBU @ 0 min (Steep/whirlpool) - 5.4% AA  
* .57 oz Fuggles, 0 IBU @ 0 min (Steep/whirlpool) - 4.5% AA  

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**Directions:** Mash @ 156 degrees F for 60 minutes.

Note the hop schedule - both hops are used at first wort, in the boil, and at flameout.


 

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**Fermentation Notes:** Ferment @ 65 degrees F.  Leave in primary until time to bottle.  I personally do 3-4 week primaries on normal gravity beers like this.

 

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**Tasting Notes:** When I brewed this beer, I ended up tossing in my leftover hops at flameout. At the very least, this was a contributing factor to ending up with a beer with much more hop flavor than I had expected.

Taste follows the commercial version pretty closely overall; a toasty maltiness drives the show. The WLP037 yields some interesting depth via esters that I really find enjoyable - some fruity notes that I can't quite nail down, but that give it character I really enjoy.

However, it's surprising just how much hop flavor this beer has. The balance may actually tip slightly to the bitter side, but it's all about flavor.

I cannot recommend this beer enough if you are a fan of English browns.  

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**Credits:** This is a rendition of Orfy's well respected Hobgoblin clone.  The only changes I have done are to use WLP037 as my yeast, and to add a little flaked barley for head retention, which I do for most beers these days. 

The name "Royal Goblin" is meant as a homage to the original commercial beer.  The "Royal" portion comes from the fact that the yeast is from Yorkshire, which is a seat of the nobility.
 

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