Crisp Ruby

  • Dried vine fruits and deep malt
  • ABV 5%
  • IBU 23
  • OG 1047 SG

The deep red hue of this beer promises warmth and complexity. The malt bill is designed to bring dried vine fruits and all the hops are dark berry fruits. Expect malty depth with subtle hop aroma and bitterness.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1047 SG

FINAL GRAVITY:

1008 SG

IBUs:

23

COLOUR (EBC/SRM):

34 / 17

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

66°C / 151°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

23°C / 73°F

MASH LIQUOR VOL (LITRES):

815

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

BEST ALE

268

90

CRYSTAL 400

24

7

BROWN

7

2

ROAST BARLEY

3

1

YEAST

WINDSOR ALE

HOPS(g)Contribution%Alpha Acid%Addition

COLUMBUS

351

30

16

Start of boil

CLUSTER

500

20

7.5

Middle

ENDEAVOUR

1339

50

7

Flame out

HOPS

COLUMBUS

(kg)

351

Contribution%

30

Alpha Acid%

16

Addition

Start of boil

CLUSTER

(kg)

500

Contribution%

20

Alpha Acid%

7.5

Addition

Middle

ENDEAVOUR

(kg)

1339

Contribution%

50

Alpha Acid%

7

Addition

Flame out

CARL'S TOP TIP

Add the crushed Roasted Barley on top of the mash for this brew, then sparge through it to get the deep ruby colour.