HBW – How to brew a Ruby Red Ale

Here’s the recipe.
3Kg Maris Otter
800g Vienna
200g CaraPils
100g CaraRuby
70g Black malt
70g Chocolate malt

Mash schedule:
18 litres of water
50ºC for 15 min
66ºC for 60 min
77ºC for 15 min

Sparge with 10 litres of water

60 min boil

Hop additions:
30g EKG at 60 min
10g Bravo at 5 min

Yeast: slurry of my vanilla espresso stout (which originally was an M36 Liberty Bell by Mangrove Jacks).

Cheers n’ beers!


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