- 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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