I really enjoy Deschute's River Ale, couldn't believe that a session ale had so much going on flavor-wise when I tried it. I took a hack at a clone recipe and would love some feedback!
Recipe Type: All Grain
Yeast: Wyeast 1187 (Ringwood Ale), 1.5L starter
Batch Size (Gallons): 5.5
Est. Original Gravity: 1.041
Est. Final Gravity: 1.011
Est. ABV: 4%
IBU: 28.4
Boiling Time (Minutes): 60
Color: 34.1
Grain:
7 lb American 2 Row
12 oz Carapils
8 oz Caramel malt
8 oz Munich malt
Mash @ 150 for 60 minutes.
Hops:
60 min.: .3 oz Nugget
40 min: .5 oz Crystal
20 min: .5 oz Crystal
10 min: .5 oz Cascade
Dryhop: .5 oz Cascade
Fermentation:
- oxygenate (O2 wand @ 1LMP for 2 mins)
- 64 degrees for seven days
- ramp up to 70 degrees for diactyl rest
- cold crash at 18 days
Recipe Type: All Grain
Yeast: Wyeast 1187 (Ringwood Ale), 1.5L starter
Batch Size (Gallons): 5.5
Est. Original Gravity: 1.041
Est. Final Gravity: 1.011
Est. ABV: 4%
IBU: 28.4
Boiling Time (Minutes): 60
Color: 34.1
Grain:
7 lb American 2 Row
12 oz Carapils
8 oz Caramel malt
8 oz Munich malt
Mash @ 150 for 60 minutes.
Hops:
60 min.: .3 oz Nugget
40 min: .5 oz Crystal
20 min: .5 oz Crystal
10 min: .5 oz Cascade
Dryhop: .5 oz Cascade
Fermentation:
- oxygenate (O2 wand @ 1LMP for 2 mins)
- 64 degrees for seven days
- ramp up to 70 degrees for diactyl rest
- cold crash at 18 days