Entries from March 2009 ↓

Ale.rb - The Ruby Red Ale!

More about beer than ruby, nurse but I would like to share a recipe I made for a Ruby Red American IPA. What’s more rubyish than writing ruby while drinking Ale.rb? And at 6.8% alcohol, global burden of disease Ale.rb can also help you meet your Balmer Peak target.

One of these days I’ll have to bring a cask of it to one of our local Ruby Project Nights.

The beer is based off of the “West Coast Blaster” recipe in Brewing Classic Styles, but with chocolate and (added) caramel malt to skew the colour to the target redness as shown in Beer Tools Pro below. 

 

Ale.Rb - The Ruby Red Ale


400 g Crystal 60 
0.4 lb Cara-amber® 
85 g Chocolate Malt (Organic) 
0.4 lb Munich TYPE I 
12 lb American 2-row 
0.5 oz Nugget (12.3%) - added during boil, boiled 60 min 
0.5 oz Centennial (8.0%) - added during boil, boiled 30 min 
1 oz Cascade (6%) - added during boil, boiled 10 min 
1 oz Centennial (8.0%) - added during boil, boiled 10 min 
1 tsp Wyeast Nutrient - added during boil, boiled 10 min 
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min 
1 oz Cascade (6%) - added during boil, boiled 0.0 min 
1 oz Centennial (8.0%) - added during boil, boiled 0.0 min 
1 ea Fermentis US-05 Safale US-05