This will be brewed at the first official Big Brew Day thrown by the Rock Hoppers on May 3, 2008.
The recipe is kind of all over the place, due to the brew store being out of Crystal 20. Substituted 1/2 lb of Crystal 10 and 1/2 lb of Crystal 40 in place of the original 1 lb of 20.
We’ll see how far the runnings go. Maybe I can get a "small" beer out of this one as well. I’ll have 3/4 oz of Magnums left over, so a 1/2 oz or so of those could be used for bittering and the other 1/4 used for flavor. Hmmm...
Brewed on a beautiful Colorado spring morning for the Big Brew event at the Rockyard. Six brewers participated in the event and a few others stopped by. Overall, 30 gallons were brewed with the help of the Rockyard’s two row and yeast. Thanks Jim and Jason.
I had some difficulty hitting the mash temperature I wanted, resuting in the addition of nearly 2 extra gallons of boiling water. This is probably what killed my efficiency. I guess I can chalk this one up to not making it in my own brewery. Anyway, efficency on the new higher capacity mash tun is yet to be determined. At least I didn’t pay for the two-row.
I was able to extract 4 more gallons of wort for a small beer as well (May 3, 2008).
Primary is bubbling away. Karuesen is builiding, so I’ll keep an eye on it in case I need to switch to a blowoff tube (May 4, 2008). Slowed down enough to transfer to secondary and took a gravity reading - real attenuation is at 70% (May 18, 2008).
Bottled July 22, 2008 with 3.8 oz of corn sugar and a package of rehydrated Munton’s ale yeast. Taste is mellowing, although you can still taste the alcohol, I can tell it will be a smooth one, albeit aggressive. Hoppy too. I’ll crack one open in October to see how it’s maturing.
|17.00 pounds||American Pale Malt (2-Row)||83.4%|
|1.00 pounds||Honey Malt||4.9%|
|0.50 pounds||Crystal Malt 10L||2.5%|
|1.00 pounds||Crystal Malt 60L||4.9%|
|0.25 pounds||Belgian Biscuit Malt||1.2%|
|0.13 pounds||British Chocolate Malt||0.6%|
|0.50 pounds||Crystal Malt 40L||2.5%|
|20.38 pounds||Total Grain Weight||100%|
|1.00 pounds||Corn Sugar (Dextrose)|
|1 tsp.||Gypsum||90 minutes|
|1/4 tsp.||Irish Moss||15 minutes|
|2.25 ounces||Magnum||60 min||13.2%|
|1.00 ounces||Centennial||20 min||9.0%|
|2.00 ounces||Centennial||0 min||9.0%|
|5.25 ounces||Total Hop Weight|
|Ringwood Ale||Wyeast||1187||1500 ml|
|Strike Water Amount:||6.8|
|Strike Water Temperature:|
|Sparge Water Amount:||3.3|
|Sparge Water Temperature:|
|OG:||1.098 / 23.3° P|
Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.