Beer Recipe of the Week: Ruabeoir
Recipe courtesy of Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John Palmer. (Pages 129-130)
"A malt-focused beer with an initial sweetness and a roasted dryness in the finish. This is a beginner style that can be brewed by extract-with-grain or all-grain methods. Ferments at 66F.
Original Specific Gravity: 1.054
Final Specific Gravity: 1.014
Color: 17 SRM
Boil Time: 60 minutes
Extract Recipe 5 Gallons (19 L)
8.1 lbs (3.67 kg) - English Pale Ale LME
6.0 oz (170 g) - Crystal (40L)
6.0 oz (170 g) - Crystal (120L)
6.0 oz (170 g) - Roasted Barley (300L)
1.25 oz (35 g) - Kent Goldings 5% AA (60 min)
* 2 yeast packets or appropriate starter White Labs WLP004 Irish Ale, Wyeast 1084 Irish Ale, or Fermentis Safale US-05
* Or visit the Homebrewopedia to learn how to make your own yeast starter.
Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160°F (71.1°C) for 30 minutes. Take out the grains and hold them over the kettle allowing the remaining water to drip back into the kettle. Do not squeeze the grains. Squeezing the grains could result in bitter tannin extraction. Top up your brew kettle to 3 gallons and bring to a rolling boil (If possible, top up to 6 gallons and conduct a full boil). Stir in the malt extracts and bring kettle to a rolling boil. Add 1.25 oz of EKG hops and start the 60 min timer. Be careful when adding hops as you may encounter a boil over during the first hop addition. Allow the wort to cool and then pitch the yeast at a temp close to but under 66°F (19°C). Ferment at 66°F (19°C). When fermentation is finished, carbonate the beer from approximately 2 to 2.5 volumes of CO2.
Replace the English pale ale extract with 11.25 lbs. (5.1 kg) British pale ale malt. Mash at 153F (67C).
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