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Old 09-19-2013, 02:56 AM   #1
Aug 2013
Derry, New Hampshire
Posts: 5
Liked 2 Times on 1 Posts

Recipe Type: Extract   
Yeast: wyeast 1187 Ringwood ale yeast   
Yeast Starter: n/a   
Batch Size (Gallons): 2.5   
Original Gravity: 1.052   
Final Gravity: 1.015   
IBU: 25   
Boiling Time (Minutes): 60   
Color: 23.9   
Primary Fermentation (# of Days & Temp): 7 days 68F   
Secondary Fermentation (# of Days & Temp): 14 days 68F   
Tasting Notes: very close tasting   

Really enjoy this brown ale from Woodstock inn, here in NH so I decided to clone it and it came out great. Been using this recipe for around 2 years now so figured id share it. I Use Ringwood yeast because I was told they use in it.

This is a 2.5 Gallon recipe so you can just double up everything for a 5 gal brew

3.3lbs Briess Munich LME
8oz Crisp Crystal 80 Malt[75-85L]
8oz Briess Victory Malt[25-30L]
4oz Crisp Brown Malt[60-70L]
4oz Muntons Cara-Pils(Dextrin) Malt[10-15L]
2oz Muntons Chocolate Malt[328-432L]
.5tsp Irish moss 15min

Hops Willamette[4.8% AA] (60min)bittering 0.70oz

(5min)aroma 0.25oz

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Old 01-07-2014, 05:18 PM   #2
Dec 2012
Posts: 1

Thanks for posting Bravo!! I've been hoping someone would post a clone recipe for this for a while. I'll be brewing this in the next couple weeks.

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Old 12-29-2014, 04:26 PM   #3
Apr 2014
Posts: 11
Liked 1 Times on 1 Posts

Just wondering if you ever brewed this, NHBrewmeister? If so, how did it turn out? I don't suppose that anyone has converted this to All Grain?

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Old 03-18-2016, 04:23 PM   #4
Mar 2016
Posts: 1

I'm new at brewing so this may sound dumb, but do you steep the grains and add LME at begin of boil? Also you have aroma hops at 5 min what kind are you using?
Thanks for sharing I have been looking for this recipe.

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