Crisp Ruby

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

The deep red hue of this Ruby 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

(g)

351

Contribution%

30

Alpha Acid%

16

Addition

Start of boil

CLUSTER

(g)

500

Contribution%

20

Alpha Acid%

7.5

Addition

Middle

ENDEAVOUR

(g)

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.

Malts used in this Recipe

Best Ale Malt

Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.

During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.

Find out more here.

Dark Crystal

Dark Crystal Malt has the highest degree of caramelisation. The flavours are now transformed into sultanas, raisins, plums and dark, dried fruits. By now the sugars are actually being broken down by chemical processes and so the residual sweetness that the other Crystal Malts impart are being replaced by an increase in bitter flavours. 

Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that are preserved through to the final beer. 

Find out more here.

Roast Barley

Roast Barley is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.

Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately. 

Find out more here.

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