All Grain Yeast:
Wyeast 1187 Yeast Starter:
Yes Additional Yeast or Yeast Starter:
- Batch Size (Gallons):
5.5 Original Gravity:
1.080 Final Gravity:
~40 Boiling Time (Minutes):
Red Primary Fermentation (# of Days & Temp):
21 @68 Additional Fermentation:
- Secondary Fermentation (# of Days & Temp):
28 @70 Tasting Notes:
Strong, caramel, malty, red rye flavor, slight alcohol warmth, and oak.
12.5 lbs Pale Malt
1.5 lbs Rye Malt
1.5 lbs Melanoiden Malt
1 lbs Carafoam
0.5 oz Warrior @60
0.5 oz EKG @20
0.5 oz Willamette @20
0.5 oz EKG @5
0.5 oz Willamette @5
1 lb Honey @flameout
3 oz. Medium Toast French Oak Chips
4 oz. Mid Shelf Bourbon
Wyeast 1187 Ringwood Ale with 3L Starter
Mash at 152F for 75 min. 60 min boil following hop schedule listed above.
Primary fermentation at 68F for about 3 weeks. Secondary for another 4 weeks. When the beer is transferred to secondary, place the wood chips in the bourbon and allow to soak for 3 weeks. Add wood and bourbon to secondary and let sit for another week. The either prime and bottle, or keg to about 2.3 volumes. Allow the beer to condition for about another month if kegged or longer if bottled to allow some of the alcohol to mellow to your taste.
This is one of my most popular "specialty" recipes with the friends and family. This beer is great for warming you up in late fall/winter, but is still good for quenching your thirst in the spring/summer.