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American Amber Ale Fast Amber, Ragin' Red

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rhys333

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Location
Edmonton
Recipe Type
All Grain
Yeast
1187 Ringwood
Yeast Starter
Nope
Batch Size (Gallons)
5.5
Original Gravity
1.047
Final Gravity
1.009
Boiling Time (Minutes)
60
IBU
30
Color
Amber, red.
Primary Fermentation (# of Days & Temp)
14 days at 68F
Tasting Notes
Clean, malt-forward with light roast finish


FAST AMBER, RAGIN' RED

76.75% 2 Row - 7.5 lbs
9% Victory - 14 oz
9% C60 (or C40) - 14 oz
4% Flaked barley - 6 oz
1.25% 550L UK Roasted barley - 1.9 oz
0.5 oz Centennial (7.5 aa) @ 60. Adjust to suit your alpha acids!
1 oz Centennial @ 15 & 0
WY 1187 Ringwood

The name pretty much describes what you get: a full flavored amber ale you can crank out in two weeks or less. Thanks to the Ringwood yeast, it's damn near crystal clear and ready to go as soon as it's carbed and chilled. If you drink it fresh before the roasted barley calms down, you get a nice iced coffee finish. If you let it age, it's smooth and toasty. Really good either way!

Ringwood behaves for me, but if you prefer another strain use your favorite English yeast or even US05. A note on attenuation: I mash at 150-152F and get 80% attenuation (higher than Wyeast predicts). The below photo was taken at three days in the keg. You can't really tell, but it's already clear.
 
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rhys333

rhys333

Supporting Member
HBT Supporter
Joined
May 27, 2013
Messages
2,953
Reaction score
962
Location
Edmonton
20180525_171418.jpg


I'll get another photo with better lighting another time. SRM is lighter than it appears too.
 
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