| Amount | Fermentable | % |
|---|---|---|
| 32.00 pounds | British Maris Otter Pale Malt | 68.8% |
| 5.00 pounds | American Munich Malt | 10.8% |
| 5.00 pounds | American Vienna Malt | 10.8% |
| 3.00 pounds | Crystal Malt 40L | 6.5% |
| 1.00 pounds | British Dark Crystal Malt | 2.2% |
| 0.50 pounds | Crystal Malt 120L | 1.1% |
| 46.50 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.70 ounces | Magnum | 90 minutes | Boil | Pellets | 12.1% | |
| 2.50 ounces | Golding | 40 minutes | Boil | Pellets | 5.0% | |
| 2.50 ounces | Golding | 20 minutes | Boil | Pellets | 5.0% | |
| 7.70 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Ringwood Ale | Wyeast | 1187 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
| 2 | Mash Out | Infusion | 10 minutes | 168° F |
Brewing a total of 20 gallons with Jason Kruegel.