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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Ringwood Yeast Cake for Old Ale?
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Old 06-22-2008, 11:55 PM   #1
leghorn
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Default Ringwood Yeast Cake for Old Ale?

Brewed a DFH India Brown Clone a couple days ago with Wyeast 1187 (Ringwood). I would like to pitch a Christmas spiced Old Ale right on top of the remaining Ringwood Yeast cake in a couple weeks. I can't find any reference to Ringwood being used as an old ale yeast, but the profile seems similar to what onewould want for old ale. And I think the beer styles won't be too contradictory.

Anybody think of reasons I should not use this yeast cake?


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Old 06-23-2008, 03:34 PM   #2
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I would wash the yeast to be sure that you get the flavors and esters of the yeast. You want to yeast a little stressed. There is another thread on here discussing now.

Can you post your old ale recipe. I am working on one. You can see it if you search for my threads.


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Old 06-23-2008, 04:00 PM   #3
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I think they use that strain for MH Jinx
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Old 06-23-2008, 05:24 PM   #4
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There are plenty of breweries using Ringwood for everything from Bitter to Brown Ale to Stout to IPA to Scotch Ale. Blame Alan Pugsley for that.

Yes, you can use Ringwood for Old Ale. Certainly isn't going to hurt anything!

Cheers,

Bob
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Old 06-24-2008, 01:43 AM   #5
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Thanks for the replies - I'm glad I can reuse that yeast cake.

Here's the Old Ale recipe. It's a slightly modified version of Beerthoven's I found elsewhere on this site. Hoosierbrewer, I'm going to find yours to compare and maybe build from:

Type: Extract
Date: 7/1/2008
Batch Size: 5.00 gal
Brewer: Leghorn
Boil Size: 2.50 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
9.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 86.86 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.86 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.57 %
0.19 lb Black (Patent) Malt (500.0 SRM) Grain 1.71 %
1.50 oz Warrior [15.00 %] (60 min) Hops 26.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 4.5 IBU
0.50 tsp Cinnamon, Ground, Dry (Boil 1.0 min) Misc
0.50 oz Orange Peel, Sweet (Boil 15.0 min) Misc
1.00 items Cinnamon Stick (Secondary 7.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 items Cloves, Whole (crushed) (Boil 1.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale



Beer Profile

Est Original Gravity: 1.084 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 7.93 %
Bitterness: 31.2 IBU
Est Color: 20.5 SRM Color:


Steep grains as desired (30-60 minutes)

Carbonation and Storage

Carbonation Type: Corn Sugar (3/4 cup)

Notes:
Soak cinnamon stick in vodka, and add both to secondary.
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Old 06-24-2008, 01:52 PM   #6
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12 pounds maris otter pale malt
2 pounds Munich malt (bring out malt flavor)
1 pound Crystal 80 l (add some complexity and color; raisin and plum notes)
1/4 pound chocolate (color)
Mash @154 for 90 minutes
2 oz 5% Fuggles (60 min)
1 oz sweet orange peel (15 minutes)
1 lb Dark Sugar (15 minute for a rum flavor) or Brown sugar (not sure)
2 whole cloves cracked (5 minutes)
1 cinamon stick (5 minutes)

Nottingham Yeast

Mash at 154 for 60-90 minutes.
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Old 06-25-2008, 01:52 AM   #7
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OK, now you got me thinking....

Add Munich Malt for a heavier malt presence.
Up the Crystal quantities for more complexity.
Move the EKG to 10 mins in order to amplify the taste (this is still an old ale).
Move the orange to 1oz.
Reduce Xlight DME to maintain the OG and SRM I want.

And we have...

Amount Item Type % or IBU
9.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 69.23 %
2.00 lb Munich Malt (9.0 SRM) Grain 15.38 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.69 %
1.50 oz Warrior [15.00 %] (60 min) Hops 27.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.2 IBU
0.50 tsp Cinnamon, Ground, Dry (Boil 1.0 min) Misc
1.00 items Cinnamon Stick (Secondary 7.0 days) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 oz Orange Peel, Sweet (Boil 15.0 min) Misc
2.00 items Cloves, Whole (crushed) (Boil 1.0 min) Misc
Ringwood yeast cake (Wyaest 1187)

I am not ready for PM, so extract is the best I can do. However, this will be my first full boil (turkey fryer for father day!) Thanks, Hoosierbrewer, for helping me build on an already good recipe.
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Old 06-25-2008, 02:08 AM   #8
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I think the munich can act as a base malt for a PM. You could easily use a grain bag and hold it at 154 or so for 60 minutes in a cooler. Then you could rinse with about 1/2 gallon for every pound of grains you mashed. I would use 170 degree water. It is really easy and will add more flavor from the munich.


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