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| Method: | All Grain |
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.
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| Enter desired final yield (volume): |
| 17.00 pounds | 83.4% of grist | |
| 1.00 pounds | 4.9% of grist | |
| 0.50 pounds | 2.5% of grist | |
| 1.00 pounds | 4.9% of grist | |
| 0.25 pounds | 1.2% of grist | |
| 0.13 pounds | 0.6% of grist | |
| 0.50 pounds | 2.5% of grist | |
| 20.38 pounds | 100% of grist |
| 1.00 pounds | Corn Sugar (Dextrose) |
| 1 tsp. | Gypsum @ 90 minutes | |
| 1/4 tsp. | Irish Moss @ 15 minutes |
| 2.25 ounces |
13.2% Pellets @ 60 minutes Type: Bittering Use: Boil |
29.7 AAUs |
| 1.00 ounces |
9.0% Pellets @ 20 minutes Type: Bittering and Aroma Use: Boil |
9 AAUs |
| 2.00 ounces |
9.0% Pellets @ 0 minutes Type: Aroma Use: Boil |
18 AAUs |
| 5.25 ounces | Total Hop Weight | 56.7 AAUs |
| Name: | Ringwood Ale |
| Manufacturer: | Wyeast |
| Product ID: | 1187 |
| Type: | Ale |
| Flocculation: | High |
| Attenuation: | 70% |
| Temperature Range: | 64–74°F |
| Amount: | 1500 ml |
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| Primary: | 14 days @ 68° F |
| Secondary: | 14 days @ 68° F |
| Age: | 180 days @ 55° F |
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4 Reviews | 
| Submit a Review |  |
Refresh Page |
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45-50 = Outstanding |  |
30-37 = Very Good |  |
14-20 = Fair |
 |
38-44 = Excellent |  |
21-29 = Good |  |
00-13 = Problematic |
Review by Geoff Humphrey (The Brewer)| Aroma: | 8 / 12 | Complex malt aroma with slight nuttiness. Sweet malt mixing in with hop-derived aromas. Dark fruit and some alcohol coming through. |
| Appearance: | 3 / 3 | Clear amber with tight, off-white head. Legs and lacing. |
| Flavor: | 13 / 20 | Bitterness overrides the malt somewhat. Lingers. Alcohol warmth dissipates into malt-oriented flavor mixed in with late-kettle hops. Balance is toward the hop bitterness -- even now, after two years in the bottle. Still has the characteristics of a Imperial IPA without the aroma hop punch. No diacetyl. No astringency. Hop bitterness is at the forefront, but the malt is right behind. |
| Mouthfeel: | 3 / 5 | Carbonation is appropriate and well suited to style. Effervescent and slightly astringent. |
| Overall Impression: | 6 / 10 | Nice beer but a more malt-oriented backbone should be present. Hop bitterness overrides the malt complexity. Finish is a bit more dry than is enjoyable. Astringency may be from over-sparging or may too low of a mash temp. |
| Cumulative Score: | 33 / 50 |
Very Good |
Review by Jeffrey C. Niggemeyer (BJCP Certified Judge)| Aroma: | 6 / 12 | Malt aroma present, fruitiness present, some oxidation. Very low hop aroma - should be moderate to assertive. |
| Appearance: | 2 / 3 | Nice copper color. Good head retention. Clarity is hazy. |
| Flavor: | 12 / 20 | Hop bitterness high, some hop flavor, malt complexity low. Finishes dry with a hop harshness. Could benefit from more malt complexity and hop flavor. Try using lower alpha hops in flavor and aroma. |
| Mouthfeel: | 3 / 5 | Body medium-full. Carbonation high. Slight astringency due to hops. |
| Overall Impression: | 5 / 10 | The hops are very high in the bitterness without maltiness to counter it. It is too bitter. Should have intense malt flavor with noticeable bitterness. Try less bittering hops and more late kettle, lower alpha flavor and aroma hops. |
| Cumulative Score: | 28 / 50 |
Good |
Review by Brian Mertz (BJCP Certified Judge)| Aroma: | 6 / 12 | Fruity, Americanesque esters overpower expected complex malt aromas. |
| Appearance: | 3 / 3 | Medium golden. 5/8" creamy tasting head. |
| Flavor: | 14 / 20 | Lots of clean, crisp, non-harsh hop flavors. Low, rich malt complexity. Good hop/malt complexity for an IPA or Imperial IPA. |
| Mouthfeel: | 4 / 5 | Medium body. Medium carbonation. |
| Overall Impression: | 5 / 10 | A great IPA or Imperial IPA. Needs more malt complexity for an American IPA. |
| Cumulative Score: | 32 / 50 |
Very Good |
Review by Richar Krahl (BJCP Apprentice Judge)| Aroma: | 9 / 12 | Rich, sweet malt aroma. Expected oxidation. Notes of fruity esters - dried fruit, no hop aroma, no diacetyl. |
| Appearance: | 2 / 3 | Amber color. Cloudy. Thick, small bubbles. Off-white head. Legs. |
| Flavor: | 13 / 20 | Earthy-malt flavor. American hop flavor. Not strongly pronounced ester quality. Finished semi-dry. |
| Mouthfeel: | 4 / 5 | Medium-full body. Carbonation acceptable. Smooth alcohol presence. |
| Overall Impression: | 7 / 10 | Well-hopped barleywine. Would look for more malt complexity. |
| Cumulative Score: | 35 / 50 |
Very Good |
