Wedding - Ruby Pale Ale Beer Recipe | All Grain Fruit Beer | Brewer's Friend
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Wedding - Ruby Pale Ale

177 calories 11.4 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 18.25 gallons
Post Boil Size: 16.8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Sunday June 7th 2020
1.055
1.004
6.7%
11.6
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb US - Pale 2-Row25 lb Pale 2-Row 37 1.8 78.7%
3.75 lb American - White Wheat3.75 lb White Wheat 40 2.8 11.8%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose 42 0.5 9.4%
31.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 14 Boil 60 min 11.62 100%
0.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3.09 lb Vitner's Harvest Raspberry Puree Flavor Secondary 0 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
3.09 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 655 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.24 psi       Temp: 36 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Balanced

Chalk CaCO3 11.5 grams add 3.03 tsp
Gypsum CaSO4 7.5 grams add 1.88 tsp
Calcium Chloride CaCl2 6 grams add 1.76 tsp
Epsom Salt MgSO4 4 grams add 0.89 tsp
Canning Salt NaCl 4.5 grams add 0.75 tsp
Mash Chemistry and Brewing Water Calculator
 
Notes

Tastes is there, its difficult to get the yeast/chill haze that McMenamins has to stay even not using Whirlfloc/etc. May be easier in bottle, but with Keg everything settles out eventually. I can only assume they go through kegs so quickly they never have time to settle out.

DO NOT ACTUALLY ADD DEXTROSE, the line is only to represent sugar content from the puree so the ABV is accurate.




https://www.reddit.com/r/Homebrewing/comments/4nhuht/my_take_on_mcmenamins_ruby/

___
Oh. I can help! Mcmenamins brewer here! (Anderson school).

Rubys recipe isnt really a secret and it is also very simple. It is essentially a base of two row and raspberry puree (we use oregon fruit products).

Typically make a base beer of 2 row to get you a SG of 1.040-1.045. We add the raspberries about 10-15 points from TG. Typically you want your TG around 1.005-1.007. The great thing about oregon fruit products is its asceptic (flash boiled), so you can add it during primary (carefully).

Grab enough hops to get the ibus to under 5. (Neutral bittering hops at 60 minutes and thats about it.)

Recently weve been adding maltodextrine for body during boil but not necessary.

But thats about it. We do have a proprietary yeast strain that does provide a unique pub style haze anf flavor, but US-05 or an english house strain will do just fine.

Good luck, thanks for drinking our beer.


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  • Public: Yup, Shared
  • Last Updated: 2020-12-10 20:30 UTC
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