Attenuation
89% apparent
73% real
Fermentables
American Pale Malt (2-Row)
17.00 lbs|79.5%
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Info
Malt sweetness and honey like flavor and aroma.
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Info
Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.
Info
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Corn Sugar (Dextrose)
1.00 lbs|4.7%
Hops
2.25 oz
Magnum 13.2%
60 min Boil
1.00 oz
Centennial 9.0%
20 min Boil
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil90 min
1/4 tsp.
Irish Moss Spice
Boil15 min
Yeasts
1 pkg
Ringwood Ale1187
Wyeast
Fermentation and Aging
General Info
This will be brewed at the first official Big Brew Day thrown by the Rock Hoppers on May 3, 2008.
The recipe is kind of all over the place, due to the brew store being out of Crystal 20. Substituted 1/2 lb of Crystal 10 and 1/2 lb of Crystal 40 in place of the original 1 lb of 20.
We’ll see how far the runnings go. Maybe I can get a "small" beer out of this one as well. I’ll have 3/4 oz of Magnums left over, so a 1/2 oz or so of those could be used for bittering and the other 1/4 used for flavor. Hmmm...
Procedure
- Single infusion mash with 6.5 gallons of gypsum-treated water for 60 minutes at 149°.
- Sparge with 4.0 gallons of 168° water.
- 90 minute boil.
- Add hops according to schedule.
- Cool wort to 75°, aerate very well and pitch yeast.
