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Union Jack
Special/Best/Premium Bitter • All Grain • 5.5 gal
Alc. content calculates higher than recommended but allows for a lower eff. rate .
December 14, 2006 pm 04:29pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5.6 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.3 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .75 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1 lbs
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- .35 oz
Phoenix - 10.0 AA% pellets; boiled 70 min
Phoenix
Attractive English aroma with high alpha-acid. excellent.
- .6 oz
East Kent Goldings - 5.4 AA% pellets; boiled 50 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1187 Ringwood Ale™
Wyeast 1187 Ringwood Ale™
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 11.8 SRM | 5 - 16 | |
| Alcohol: | 4.8% ABV | 3.8% - 4.6% | |
| Bitterness: | 31.2 IBU | 25 - 40 | |
Discussion
experimental yeast
2007-01-13 11:58am
yeast was a blend of: dregs from a bottle of Luciernaga; Jolly Pumkin Ales and Wyeast Ringwood Ale and 1 teaspoon of a dry european brewers yeast (the type used for health food). The beer has been in bottles for a week. When I tasted the beer today it has taken on the caracteristics of the Belgian origan yeast: smells fruity with a slight sourness that is not objectionable but has the sour taste of the Belgian style Luciernaga beer. The malt flavour is light and the beer is light on the palat as the combo yeast really attenuated this beer much quicker than I anticipated, my final gravity was 1.005, my O.G. was 1.048. I think if someone was to just use the Ringwood Ale or maybe WLP041 Pacific Ale Yeast you will have a more true to style beer with a medium maltier body. But I do like to experiment.
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