Recipe Type: All Grain
Yeast: WLP007 Dry English
Yeast Starter: 3000mL
Batch Size (Gallons): 5
Original Gravity: 1.067
Final Gravity: 1.013
IBU: 58.3
Boiling Time (Minutes): 60
Color: 39 SRM
Primary Fermentation (# of Days & Temp): 9 days @ 68F
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): 7 days @68F
Tasting Notes: Tropical fruit bomb! Nice toast character without the roast.

Ring Wraith Black IPA - 5 gallons

9# Crisp Maris Otter
1# Weyermann Type I Munich
8oz Briess Midnight Wheat
8oz Crystal 10L
8oz Flaked Barley
6oz Debittered Black Malt (500L)
6oz Honey Malt
4oz Pale Chocolate

1/4oz Warrior (17.2%) Mash Hopped for 20 mins
1/4oz Summit (17.6) - 60 mins
1/2oz Amarillo (9.3%) - 15 mins
1/2oz Cascade (5.9%) - 15 mins
1/2oz Horizon (9.1%) - 15 mins
1/2oz Cascade (5.9%) - 10 mins
1/2oz Horizon (9.1%) - 10 mins
1oz Cascade (5.9%) - 5 mins
1/2oz Galaxy (13.0%) - 5 mins
1/2oz Amarillo (9.3%) - 1 min
1oz Cascade (5.9%) - 1 min
1oz Citra (11.4%) - 1 min
1oz Motueka - Dry Hop 7 days
1oz Cascade - Dry Hop 7 days
1oz Galaxy - Dry Hop 7 days
1oz Citra - Dry Hop 7 days

WLP007 Dry English Ale yeast


This is my best beer to date. I brewed it back in May and now in December it still is brimming with tropical fruit hop character. The attached photos show the billowing head which just won't quit. A half hour into the pint and there is still a half inch of head on the beer, with superb lacing to match. I blame the flaked barley for this. The malt bill may be a bit complex, but it really, really works with this beer. Not too muddled a malt character, nor too overly sweet. The 007 yeast brought this down further than I expected, and the beer really benefited from it. Dry and crisp, this will be in heavy rotation.

Pardon the lackluster pictures. Taken with my crappy phone.