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Beer Recipe of the Week: Ruabeoir

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.

 

Statistics

Original Specific Gravity: 1.054
Final Specific Gravity: 1.014
IBU: 25
Color: 17 SRM
ABV: 5.2%
Boil Time: 60 minutes

 

Extract Recipe 5 Gallons (19 L)

Ingredients

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.

Directions

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.

All-Grain Option

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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Christopher Owen 04.12.12

Again, I have said this before: everyone has this book. Why keep posting their recipes? Are you trying to sell books for them? Are you really providing new and interesting recipes for your members this way?

AHA Intern 04.18.12

I'm sorry you feel that way! We usually like to feature recipes from the National Homebrew Competition, as well as other smaller competitions around the country, and feedback is absolutely important to us. I understand that many of our members already have books published by the BA, but I can assure you we are not just trying to sell these books. Copyright makes it tricky to publish recipes that the BA doesn't own. I occasionally use them (brewing classic styles is a good example) when I want to post a simple classic recipe for all the beginners out there. No beginner wants to brew an oaked chocolate cherry stout for their first batch, right? Stay tuned for upcoming recipes, as there are recipes for everyone! Cheers