#ruby ale

[ladythomasina]

when I was little I wanted to be her

[herebebeer]

Red Fox ale from Fullers, dark, tawny colours and caramel flavour.

[somebooze-blog]

Very full-bodied and tasty.

[lexdarex]

I miss getting super drunk after debut practice with Sep, Tina, and Jessie. Fuuuuck

[lexdarex]

I just wanna chug some beers with Sep and Jessie cuz they down as fuck. Drunk debut practices 2k14

[themudsweatandbeers]

AG#15 - Ruby ale competition entry

As this is a competition entry for a local CAMRA competition I won't put the specifics of the recipe. The only stipulation is that it needs to be ruby in colour, and approximately 4% ABV. Being CAMRA of course it needs to be suited to being served on cask. The winning entry will be put into production by Tiny Rebel and sold as Gwent CAMRA's 40th anniversary beer.

Recipe: AG#15 GC40 Brewer: Andi Morris Asst Brewer: Style: Special/Best/Premium Bitter TYPE: All Grain

Recipe Specifications -------------------------- Boil Size: 24.76 l Post Boil Volume: 22.71 l Batch Size (fermenter): 19.00 l Bottling Volume: 17.49 l Estimated OG: 1.045 SG Estimated Color: 31.4 EBC Estimated IBU: 41.9 IBUs Brewhouse Efficiency: 67.50 % Est Mash Efficiency: 77.6 % Boil Time: 60 Minutes

Ingredients: ------------ Grist: Maris Otter Carafa Special III Carared Crystal Malt

Hops: Bramling Cross Citra

Mash Schedule: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 3.99 kg ---------------------------- Name Description Step Temperature Step Time Mash In Add 12.27 l of water at 73.5 C 66.7 C 60 min

Sparge: Batch sparge with 2 steps (5.04l, 13.30l) of 75.6 C water

Notes: ------ Tried underletting for the first time - seemed successful Mash in 66C Mash out 65C Trying upping the flow rate on the due to anecdotal evidence on the internet that you can "let it rip" after "vorlauf". 12l collected after first batch sparge 11.5l collected after second batch sparge (lost 1 litre here, need to perhaps up the deadspace by 1 litre) Hit 1.045 OG Collected 18l wort (1 litre short)

Very pleased with the brew day in all. Turned the HLT on at 5:30am and was all pitched and cleaned up by midday, leaving the rest of the bank holiday for me and mine. Sparging that little bit faster didn't seem to affect my efficiency. Again I lost 1 litre after the mash, so I think I'll up my deadspace amount in Beersmith, and this will hopefully bring my brewhouse efficiency up a little, approaching 70%. I'd like this to be higher, but that's something to work on over time. Very happy with hitting the OG dead on, despite losing some volume, and the colour looks great. Fingers crossed for this one :) ------------------------------------------------------------------------------------- The grist:

My first go at underletting. Seemed successful enough:

First runnings, nice colour:

Water treatments ready to go in the boil:

The obligatory hop shot:

Bittering hops in:

15 minute additions:

My first time using WLP yeast:

Chilling, and slowly stirring to keep the wort flowing over the chiller. Plenty of cold break:

Wort looks nice and aerated after dropping from a couple of feet. Pitching yeast straight in:

Hit 1.045 for the OG:

18l collected, 1 litre short:

[beeronthebrain-blog]

Pike Kilt Lifter, Pike Brewery

Sorry for the recent lack of reviews. Work has been busy and upon finishing the day, I would rather chug a beer than rate the mouthfeel. Regardless, here is the latest! Being from Seattle, I have a love for anything from Pike's but this beer is a surprisingly delicious ruby ale. Drink up!

Aroma: 4  The aroma is rather fruity which hints pretty well at the flavor. I would probably use body wash of the same scent.

Mouthfeel: 4  Surprisingly creamy and not very hoppy at all. It doesn't invade your taste buds.

Flavor: 3  Fruity and light. Very little hop flavor and somewhat watery.

Finish: 4  I'm a fan of beers that don't leave your mouth feeling like a wet dog and this one certainly doesn't. Leaves little flavor behind and the flavor it does is once again, fruity.

Rated: 3.75/5