Ruby Red Ale
This easy-drinking brown beer bring many toffee and caramel flavours with the medium-toasted malts. Finish with 30g of local or English hops for that old-school pub pint experience. Brew to 23L 4.3% ABV; Colour, ruby-red, 33 EBC; Bitterness, low-medium 20 IBU.
Cost: 35
Equipment
- 1 30 litre fermenter
- 1 Large mixing spoon
- 1 5 litre jug
- 1 Cup
Materials
- 1.8 kg Brick Road Craft Imperial Porter kit
- 1.5 kg Brick Road Dark Malt
- 1 kg Brick Road Dark DME
- 30 g East Kent Holdings or local hops Optional
Instructions
- Clean and sanitise fermenter, spoon, cup and jug.
- Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
- Soften the malt cans in hot water for about 5 minutes.
- Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
- Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 23L for approx. 4.3% ABV. Stir in the DME. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 16-25 degrees Celcius. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
- Seal the fermenter lid and insert airlock. Ideally ferment at 18-24 degrees Celcius for 10 - 14 days.
- Dry hop at 5 days. Ideally use a hop bag, immerse in the wort and remove after 48 hours.
- After 10-14 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
- NOTE: For WilliamsWarn and pressure brewing systems, follow the fermenting instructions for an Ale yeast recipe.
