Specialty Beer – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
11.00 pounds British Maris Otter Pale Malt 85.1%
0.65 pounds British Amber Malt 5%
0.65 pounds Crystal Malt 60L 5%
0.50 pounds British Chocolate Malt 3.9%
0.12 pounds British Roasted Barley 0.9%
12.92 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.50 pounds Brown Sugar (Dark)

Hops

Amount Hop Time AA
1.00 ounces Warrior 60 min 15.0%
1.00 ounces Vanguard 0 min 5.0%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Ringwood Ale (1187) Wyeast Liquid 1000 ml starter

Procedure

Single infusion mash at 152° for 60 minutes.

Add hops according to schedule. Cool wort. Pitch yeast.

Ferment at 68° for 7 to 10 days.

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
21 days @ 68° F
Age:
14 days @ 55° F