Ram Rod is very similar to Special Bitter, being just a few degrees stronger and with exactly the same recipe. When they increased of Special Bitter later in 1975, the two beers became identical. Only to diverge again later at some point.
It’s a pretty simple grist of just pale malt, flaked maize and malt extract. Though in that pale malt I’ve included the small amount of enzymic malt that the original contained.
No. 3 is a bit of an odd one in a pale ale. Which is a change from the No. 1 sugar used in the Pale Ales in 1970. Not sure why they would make the swap. Because, as they were often parti-gyled together, the same recipe change applies for all the other Pale Ales. Though this particular brew was single-gyle.
Two types of English hops, no further particulars given. So, I’ve guessed Fuggles and Goldings. Again. Sorry for being so boring.
| 1975 Youngs Ram Rod | ||
| pale malt | 8.75 lb | 82.63% |
| flaked maize | 1.00 lb | 9.44% |
| malt extract | 0.33 lb | 3.12% |
| No. 3 invert sugar | 0.50 lb | 4.72% |
| caramel 1000 SRM | 0.01 lb | 0.09% |
| Fuggles 120 min | 1.50 oz | |
| Goldings 15 min | 1.00 oz | |
| OG | 1048 | |
| FG | 1007 | |
| ABV | 5.42 | |
| Apparent attenuation | 85.42% | |
| IBU | 24 | |
| SRM | 7 | |
| Mash at | 148º F | |
| Sparge at | 180º F | |
| Boil time | 105 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP002 English Ale | |
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4 comments:
Two things stand out to me, first, 85% apparent attenuation seems really high compared to older recipes you’ve written up. Did attenuation increase with modern malting or something else? I know things are different in the US, but the idea of a 1048 strong ale is kind of funny.
Fuggles and goldings are two of the best hop varieties in the world. O’ Hara’s single stout uses a fair amount of fuggles even possibly dry hopping it with them, you can taste that fuggles character when drink it.
Oscar
I am getting ready to brew a batch of 1975 Youngs Old Nick. This beer looks almost like a session strength version of it. I'm surprised they weren't parti-gyled together.
A relatively low mash temp will break down the starch into more fermentable sugars.
You can go a bit lower 62c, but 64.5C compared to an often used 68c In my experience will make
a difference.
I can’t do Freedom Units so I had to convert into Science Units 🤓
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