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Old 11-12-2007, 06:03 AM   #1
brett
 
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Aug 2007
Omaha, Nebraska
Posts: 290
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Recipe Type: All Grain   
Yeast: WYeast 1056   
Yeast Starter: 1 Quart   
Batch Size (Gallons): 3.5   
Original Gravity: 1.041   
Final Gravity: 1.010   
IBU: 24   
Boiling Time (Minutes): 80   
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 153F for 80 minutes. Use an initial quarts water to lbs grain ratio of 1.10. Mashout to 165F for 10 minutes. Triple batch sparge at 170F 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 60-65F. 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:



Reason: Update

 
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Old 11-12-2007, 06:04 AM   #2
brett
 
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Aug 2007
Omaha, Nebraska
Posts: 290
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Boiling Down:


Chiller in action:


Saving wort for gyle:


__________________

Primary 1: House Ale (yay!)
Primary 2: empty
Primary 3: empty
Primary 4: empty
Bottle Conditioning: Apfelwein
Bottle Conditioning: Apfelwein + Blueberry
Kegged/Drinking: Partigyle Brown Ale
Conditioning: New House Barley Wine
Conditioning: Ghetto canned kit bitter (Surprisingly getting better w/ age)
Just Finished: Edwort's Apfelwein
Up next: More House Ale ?!?


 
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Old 12-20-2007, 07:16 PM   #3
tuckferrorists
 
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Jul 2006
Baton Rouge
Posts: 428
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Quote:
Originally Posted by brett
Primary 1: Garbage Pail Ale
Primary 2: Empty
Primary 3: Empty
Primary 4: Empty
Bottle Conditioning 1: Ringneck Session Ale
Bottle Conditioning 2: Ringneck Session Ale
Drinking 1: EdWort's Apfelwein
Drinking 2: Ringneck Special Ale
Drinking 3: Ringneck Session Ale
Drinking 4: Ringneck Session Ale

I'm guessing it's good......................

 
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Old 12-21-2007, 02:11 AM   #4
brett
 
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Aug 2007
Omaha, Nebraska
Posts: 290
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You betcha! Also, it's just so easy and cost effective to make too, so that's a huge part of it. I guess I can get a little carried away sometimes... :-)

Next recipe to perfect is my house ale and then my special ale.
__________________

Primary 1: House Ale (yay!)
Primary 2: empty
Primary 3: empty
Primary 4: empty
Bottle Conditioning: Apfelwein
Bottle Conditioning: Apfelwein + Blueberry
Kegged/Drinking: Partigyle Brown Ale
Conditioning: New House Barley Wine
Conditioning: Ghetto canned kit bitter (Surprisingly getting better w/ age)
Just Finished: Edwort's Apfelwein
Up next: More House Ale ?!?

 
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