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Old 01-26-2012, 04:53 PM   #11
mjhszig
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Quote:
Originally Posted by hotammo View Post
Try making a 4 gallon batch then adding the grapefuit juice when done fermenting

7 LBS - 2 ROW
2 LBS - RICE EXTRACT SYRUP
1/2 LBS -CARAPILS
3 OZ. - FRESH GROUND GINGER ROOT (BOIL FOR 10 MIN.)
.38OZ - MAGNUM HOPS AT 60 OR WHAT EVER YOU HAVE TO GET AROUND 20 IBU'S
1 GAL GRAPEFUIT JUICE ADDED TO KEG WHEN BEER IS DONE.
is this your original recipe or did you find it somewhere? have you brewed it yet? what were the results????
sounds delicious
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Old 01-30-2012, 06:54 PM   #12
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I think all of these ideas are great and would probably result in some great tasting beer....But what kind of yeast are we talking about here?

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Old 01-31-2012, 12:58 AM   #13
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I am thinking of making a 5 gallon batch of golden ale in the next few days. i am planning on using 1 gallon after primary is complete and adding in fresh ginger and grapefruit & lemon zest. once i see where this gets me i will modify. since no one has a starting point for this i figure its as good as anywhere.

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Old 02-09-2012, 12:59 AM   #14
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Sorry to start a thread and disapear, but glad to see there is other brewers interested in this topic! I just got through moving and have graduated from apartment brewing to garage brewing (how many more steps until I run a brewery ).

I didn't think about the acid problem with adding grapefruit juice to the secondary, but that does make sense. In my mind it would be just as easy as the apricot brew. Unfortunately my upgrade in brewery has not yet been blessed with kegging equipment, but soon, very soon. SWMBO appreciates the Ruby Redbird so this will be a good arguement for the expense.

hotammo, I like the grain bill, looks like something that would definately get the light, easy to drink quality that makes me love the brew. I'll have to give it a try as soon as I get new equipment.

doctorjupiter, I was thinking american ale would do the trick.

kickrjason, let us know how it turns out!

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Old 04-10-2012, 01:54 AM   #15
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Default Success!!



My Ruby clone, which I'm going to call Spicy Rio is complete!
The best part? 3 out of 6 tasters couldn't tell the difference between mine, and Shiner's! The other 3 could definitely tell but said it was very, very close!
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Old 04-10-2012, 05:13 AM   #16
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Spicy Rio
(The idea is a Texas Blonde Ale brewed with ginger, and bottled with grapefruit juice.... of course)

1 3/4 lb 2 Row Malt
1 lb Vienna Malt

3 lb Extra Pale Extract
1 lb Brewers Corn Syrup

1 oz Brewers Gold
1 Whirlock tablet
1/2 tsp yeast fuel/yeast cake

11g Nottingham Ale yeast (wort starter)
1 oz dried ginger root
32 oz Grapefruit Juice -100% pure organic, no preservative, additive free - from a health food store

-45 min Boil @ 155 degrees, sparge @170 degrees
-add sugars, 60 mins boil
@60mins- hops
@45mins- yeast cake
@30mins-ginger *
@10mins- whirlock
Final vol 5.25 gals
OG 1.034 PA 4.5

3 days, racked, 1.014
3 days, bottled, 1.008, ~3.5%
4.5 oz corn sugar, and grapefruit juice to prime
aged 4 weeks, then 1 in the fridge

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Old 04-10-2012, 01:30 PM   #17
trmarkel
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Quote:
Originally Posted by mjhszig View Post
Spicy Rio
(The idea is a Texas Blonde Ale brewed with ginger, and bottled with grapefruit juice.... of course)

1 3/4 lb 2 Row Malt
1 lb Vienna Malt

3 lb Extra Pale Extract
1 lb Brewers Corn Syrup

1 oz Brewers Gold
1 Whirlock tablet
1/2 tsp yeast fuel/yeast cake

11g Nottingham Ale yeast (wort starter)
1 oz dried ginger root
32 oz Grapefruit Juice -100% pure organic, no preservative, additive free - from a health food store

-45 min Boil @ 155 degrees, sparge @170 degrees
-add sugars, 60 mins boil
@60mins- hops
@45mins- ginger, yeast cake
@10mins- whirlock
Final vol 5.25 gals
OG 1.034 PA 4.5

3 days, racked, 1.014
3 days, bottled, 1.008, ~3.5%
4.5 oz corn sugar, and grapefruit juice to prime
aged 4 weeks, then 1 in the fridge
This actually looks pretty good! Someone stole my brew pot... broke into my car, left my car stereo, left my $600 dollar golf clubs in my $150 bag and took my brew pot So I could rock out a partial mash and have this ready in time for a side by side tasting! I'm assuming you just accounted for the sugar in grapefruit juice in your priming calculations? Or was it negligible? Also can we get some pictures of the final product?
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Old 04-11-2012, 02:34 AM   #18
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I'm assuming the juice will keep this thing from being able to sit around for a while? Or can you use something to pasteurize the juice so no bugs are in it? Just don't want it turning into a lambic 2 months down the road

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Old 04-11-2012, 02:49 AM   #19
mjhszig
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lol, i'm sorry but thats just too funny not to laugh! it must have been a dis-loyal home brewer! :shame: You should sell your golf bag, and use the money to buy a nice brew pot with a false bottom :thumbup:

-with the sugar, no. it was already pretty dead at 1.008, i wasnt really worried about the sugar, esp bc the stronger ginger was going to need a little extra to take the edge off. ive yet to ever have a single bottle bomb (knock on a wooden paddle), so i just used the standard 4.5 corn sugar in additional to however much sugar was in the juice (prob not too much anyway, its pretty tart)

The only 3 differences that are noticeable:

1. Color- ehh, not that important (to me at least)

2. Body- The Shiner has a slightly heavier body (Im thinking maltodextrin, cutting into the corn syrup, but not too much)

3. Ginger- Mine is slightly more ginger-y, if you really like ginger, I would leave it alone, if not some much, maybe cut back to .75 oz, or less time in the boil)


Ruby Redbird on the left, mine on the right
-it hard to tell bc of the color, but mine is just as fizzy as the shiner, poured at the same time, and slightly more head on mine, virtually none on the Shiner

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Old 04-11-2012, 02:56 AM   #20
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Quote:
Originally Posted by kickrjason View Post
I'm assuming the juice will keep this thing from being able to sit around for a while? Or can you use something to pasteurize the juice so no bugs are in it? Just don't want it turning into a lambic 2 months down the road
umm, i didnt really think about that (?)
the juice is pasteurized when its bottled, i assume something could have got in the mix while pouring, but i doubt it, im pretty sterile, but anything can happen...
i do intend to drink then all with in 3 months, so i guess its not too much of a concern for me personally, but i honestly dont know.
also, my beer fridge is big enough for several brews, so they are all kept at temp, so there shouldnt be any fermentation going on
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