brett
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WYeast 1056
- Yeast Starter
- 1 Quart
- Batch Size (Gallons)
- 3.5
- Original Gravity
- 1.041
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 80
- IBU
- 24
- Color
- 5 SRM
- Primary Fermentation (# of Days & Temp)
- 21
- Additional Fermentation
- 21
Ringneck Session Ale
Easy drinking with great flavor. Drink this with some friends during a football game, over poker, or whenever.
This brew was designed to diplomatic; convert your friends and family over to homebrew with this one! Simple, cost effective, classic. I try to have this stuff available at all times.
Quick Note:
If you wish to make a standard 5.5 gal batch, simply double-up this recipe and save excess wort as gyle or for starters, etc.
Brewer: Ringneck Brewery
Beer: Ringneck Session Ale
Style: American Pale Ale
Type: All grain
Size: 3.5 gallons
Color: 5 HCU (~5 SRM)
Bitterness: 24 IBU
OG: 1.041 FG: 1.010
Alcohol: 4.0% v/v (3.2% w/w)
Water: Omaha MUD + 5g gypsum. Make sure to use boiled and cooled water if you have to top-off.
Grain:
4.5 lb. American 2-row
8 oz. American crystal 10L
8 oz. Dextrine malt (Cara-Pils)
Mash:
72% efficiency
Single step at 153°F for 80 minutes. Use an initial quarts water to lbs grain ratio of 1.10. Mashout to 165°F for 10 minutes. Triple batch sparge at 170°F with 3 gallons total water (1gal x3). You should end up with 4.4-4.5 gallons to brew kettle.
Boil:
80 minutes SG 1.033 4.4 gallons
I boil a little longer than the standard 60 minutes as to introduce a slightly more caramel taste to the beer. Use 1/2 teaspoon of Irish Moss at 10 minutes. Cool and rack clear wort into fermenter. You can save what's left by filtering the trub through paper towels into mason jars. Be sure to reboil then can and refrigerate.
Hops:
0.25 oz. Columbus (13.5% AA, 60 min.)
0.15 oz. Cascade (6.9% AA, 10 min.)
0.1 oz. Cascade (6.9% AA, 5 min.)
Yeast:
WYeast 1056. I use a starter or rack onto an existing yeast cake. Make sure to aerate properly. Safale US-05 or Nottingham is an acceptable substitute if you prefer dry yeast.
Log:
Ferment very cool for 3 weeks at 60-65°F. Secondary is not required.
Bottle condition for 2-3 weeks.
Carbonation:
I prime using 1.5 quarts of canned gyle saved from the boil. It's also great using corn sugar. You want 2.8 to 3.0 volumes of CO2.
Tasting:
Malty, yet well-balanced. It finishes crisp. Feel free to increase the hops slightly if you like it more bitter.
The Finished Product:
Quaffed!
Mashing:
Easy drinking with great flavor. Drink this with some friends during a football game, over poker, or whenever.
This brew was designed to diplomatic; convert your friends and family over to homebrew with this one! Simple, cost effective, classic. I try to have this stuff available at all times.
Quick Note:
If you wish to make a standard 5.5 gal batch, simply double-up this recipe and save excess wort as gyle or for starters, etc.
Brewer: Ringneck Brewery
Beer: Ringneck Session Ale
Style: American Pale Ale
Type: All grain
Size: 3.5 gallons
Color: 5 HCU (~5 SRM)
Bitterness: 24 IBU
OG: 1.041 FG: 1.010
Alcohol: 4.0% v/v (3.2% w/w)
Water: Omaha MUD + 5g gypsum. Make sure to use boiled and cooled water if you have to top-off.
Grain:
4.5 lb. American 2-row
8 oz. American crystal 10L
8 oz. Dextrine malt (Cara-Pils)
Mash:
72% efficiency
Single step at 153°F for 80 minutes. Use an initial quarts water to lbs grain ratio of 1.10. Mashout to 165°F for 10 minutes. Triple batch sparge at 170°F with 3 gallons total water (1gal x3). You should end up with 4.4-4.5 gallons to brew kettle.
Boil:
80 minutes SG 1.033 4.4 gallons
I boil a little longer than the standard 60 minutes as to introduce a slightly more caramel taste to the beer. Use 1/2 teaspoon of Irish Moss at 10 minutes. Cool and rack clear wort into fermenter. You can save what's left by filtering the trub through paper towels into mason jars. Be sure to reboil then can and refrigerate.
Hops:
0.25 oz. Columbus (13.5% AA, 60 min.)
0.15 oz. Cascade (6.9% AA, 10 min.)
0.1 oz. Cascade (6.9% AA, 5 min.)
Yeast:
WYeast 1056. I use a starter or rack onto an existing yeast cake. Make sure to aerate properly. Safale US-05 or Nottingham is an acceptable substitute if you prefer dry yeast.
Log:
Ferment very cool for 3 weeks at 60-65°F. Secondary is not required.
Bottle condition for 2-3 weeks.
Carbonation:
I prime using 1.5 quarts of canned gyle saved from the boil. It's also great using corn sugar. You want 2.8 to 3.0 volumes of CO2.
Tasting:
Malty, yet well-balanced. It finishes crisp. Feel free to increase the hops slightly if you like it more bitter.
The Finished Product:
Quaffed!
Mashing:
