That’s not the case here, as this version of Ram Rod has an OG 4º higher than Special. And quite a high degree of attenuation that leaves it pushing 5.5% ABV.
There’s not a great deal to the recipe. Just pale, crystal and enzymic malt, and some sugar. There were four types of pale malt, as was usual at Youngs. The sugar was something called FS5. Not sure what that is. But, as earlier No. 3 invert was used in the same way, I’ve substituted that.
Three types of hops were used. All English. Sadly, with no indication of variety or vintage. I’ve had to almost double the quantities to hit the bitterness level recorded in the brewing record.
| 1995 Youngs Ram Rod | ||
| pale malt | 10.75 lb | 92.83% |
| crystal malt 150 L | 0.50 lb | 4.32% |
| No. 3 invert sugar | 0.33 lb | 2.85% |
| Fuggles 70 min | 1.25 oz | |
| Goldings 10 min | 0.50 oz | |
| OG | 1051 | |
| FG | 1010.5 | |
| ABV | 5.36 | |
| Apparent attenuation | 79.41% | |
| IBU | 31 | |
| SRM | 12.5 | |
| Mash at | 150º F | |
| Sparge at | 165º F | |
| Boil time | 70 minutes | |
| pitching temp | 62º F | |
| Yeast | WLP002 English Ale | |
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