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I was recently given a smack pack of Ringwood ale yeast......and being a fan of Yippee IPA, I wouldn't mind trying to brew up a clone of it. IIRC from something that I read awhile ago, their grain bill is Marris Otter, Amber malt, and toasted wheat. I also seem to recall that the hops are Tettnang, Cascade, Williamette, and something else which my memory escapes me. Does anyone happen to have any more details on their recipe? TIA

here is the lates entry in the log book for the yippee. Whatever you brew let me know how it turns out.

Batch Number: 1300

Beer Style: Yippee IPA

Brew Date: Dec. 9/10

Brewer: Andrew Powers

Recipe: Grain: (Muntons) Maris Otter pale Malt, Canadian Prairie 2 row, Crystal 110, Crystal 150, Crystal 240

Hops in boil: Cascade (pellets, A.A. 5.4%), Amarillo (pellets, A.A. 8.0%). Sorachi Ace(pellets, A.A. 10.7%)
Hops in hop perc: Cascade (leaf, A.A. 5.7%), Willamette (leaf, A.A. 5.6%)

Other: Irish moss, Yeast nutrient, gypsum, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.79.

Mash in @ 8:20, strike temp @ 69 degrees. Mash temp @ 30 min was 64 degrees.

Begin sparge 30 minutes later at a temp of 78.5 degrees.

Copper up at 11:20 and boil at 11:25. Cascade in at start of boil, then Cascade and Amarillo additions every 5 minutes until the end of the boil, where we add a Sorachi Ace right before we turn off the burners. Irish moss added at 50 minutes. The wort is re-circulated constantly from the first setting of taps until 20 minutes after the burners are shut off.

Cascade/Willamette leaf-hop juice added to the hop perc before sparging.

Fridge started at 1:30. Finished at 3:25 Clean up begins.

This batch finished fermenting Dec. 12th, was racked on Dec 14th and filtered Dec. 15th. It was carbonated, Dec. 17, kegged between Dec. 17th and Dec. 21st, and bottled on Dec. 21st.

Delicious.
CHEEERS!

From the brewers blog:

Batch 1300
Batch Number: 1300

Beer Style: Yippee IPA

Brew Date: Dec. 9/10

Brewer: Andrew Powers

Recipe: Grain: (Muntons) Maris Otter pale Malt, Canadian Prairie 2 row, Crystal 110, Crystal 150, Crystal 240

Hops in boil: Cascade (pellets, A.A. 5.4%), Amarillo (pellets, A.A. 8.0%). Sorachi Ace(pellets, A.A. 10.7%)
Hops in hop perc: Cascade (leaf, A.A. 5.7%), Willamette (leaf, A.A. 5.6%)

Other: Irish moss, Yeast nutrient, gypsum, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.79.

Mash in @ 8:20, strike temp @ 69 degrees. Mash temp @ 30 min was 64 degrees.

Begin sparge 30 minutes later at a temp of 78.5 degrees.

Copper up at 11:20 and boil at 11:25. Cascade in at start of boil, then Cascade and Amarillo additions every 5 minutes until the end of the boil, where we add a Sorachi Ace right before we turn off the burners. Irish moss added at 50 minutes. The wort is re-circulated constantly from the first setting of taps until 20 minutes after the burners are shut off.

Cascade/Willamette leaf-hop juice added to the hop perc before sparging.

Fridge started at 1:30. Finished at 3:25 Clean up begins.

This batch finished fermenting Dec. 12th, was racked on Dec 14th and filtered Dec. 15th. It was carbonated, Dec. 17, kegged between Dec. 17th and Dec. 21st, and bottled on Dec. 21st.

Delicious.
CHEEERS!

http://www.picaroons.ca/journal/journal ... Position=2" onclick="window.open(this.href);return false;

you beat me to it.

Thanks gents, much appreciated! Looks like I either didn't correctly remember what I read, what I read was incorrect, or they've changed their recipe.