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ringworm
Specialty Beer • Partial Mash • 5 gal
I am going to brew this soon tell me if it will be good
April 5, 2007 pm 02:41pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 2 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 3 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 3 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Pride of Ringwood - 8.5 AA% pellets; boiled 40 min
Pride of Ringwood
Moderate.
- 1 oz
Amarillo® - 8.5 AA% pellets; boiled 10 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 2 oz
Cascade - 5.5 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.103 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.020 | 0.995 - 1.035 | |
| Color: | 31.9 SRM | 1 - 50 | |
| Alcohol: | 11.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 30.2 IBU | 0 - 100 | |
Discussion
I am in the process of brewing this one
2007-04-09 6:29pm
In the first 20 mins of steeping my house is filled with an intoxicating aroma brought upon by the blending scentsof the grains grains. This smells like it will be a wonderful beer. Will post in 30 - 40 days.
it be brewed
2007-05-10 10:34pm
very smooth, hopped bite, and pleasant aftertaste... we couldn't have anticipated such a great brew...
must brew
2007-05-16 12:23am
This beer is amazing with a wonderful flavor and a nice crisp clean end. It finishes well you almost want another sip or two just to continue the plaesurable taste. It is a wonderful beer to drink on a hot or humid day or if you have just finished working in your lawn or in the office. It will be our first mass produced beer. - Justin of Two Bro's Brew
Edited
2016-06-07 9:45pm
Edited this beer for a new brew session soon.
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