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Old 10-18-2011, 07:31 PM   #1
Misplaced_Canuck
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Default All-Grain - Ruddles County Ale clone

Recipe Type: All Grain
Yeast: 1028
Yeast Starter: Yes
Batch Size (Gallons): 11
Original Gravity: 1.048
Final Gravity: 1.008
IBU: 37
Boiling Time (Minutes): 75
Color: 12
Primary Fermentation (# of Days & Temp): 14days @ 72F
Secondary Fermentation (# of Days & Temp): 14 days @68F
Tasting Notes: 72F Fermentation gave a really nice light fruity finish with #1028. Very pleased!

For 11-gallons @ 76% efficiency.

15.5 lbs Crisp Malt *
0.75 lbs Crystal 60L
0.50 lbs Wheat malt (for head retention)
0.25 lbs Black patent

* Could substitute 75% Marris Otter + 25% US 2-row, as Crisp is a bit lighter than Marris Otter.

1.50 lbs of Light brown sugar @ beginning of boil

1.5 oz Chinook 12.8% 60m
1.0 oz Styrian Goldings 5.5% 15m
1.0 oz Styrian Goldings 5.5% 0m

2tsp Irish Moss 15m

Mash 154F for 90 minutes

Don't be afraid of the 72F fermentation. It's really what makes this beer.

Next time I will reduce the black patent by 0.05 down to 0.20 lbs to lighten the color about 1 SRM.

M_C

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Old 04-04-2012, 01:12 PM   #2
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ruddles rules

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Old 04-04-2012, 09:15 PM   #3
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6 months later and it finally got some love! Woohoo!

MC

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Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.
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Old 04-05-2012, 07:15 AM   #4
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im also a misplaced canuck, and i used to buy ruddles county from the beerstore regularly. im planning on making some kind of bitter in the near future, this looks like a solid concept here

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Old 04-05-2012, 10:22 PM   #5
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Looks tasty. What yeast did you use? Have you tweaked the recipe any since?

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Old 04-06-2012, 01:51 PM   #6
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Looks tasty. What yeast did you use? Have you tweaked the recipe any since?
I haven't rebrewed this. I used Wyeast 1028, as per the first post...

MC
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Old 09-27-2013, 11:36 PM   #7
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<Necro>

How authentic does this taste? I swear I heard somewhere that Ruddles has loads of Bramling Cross in it. Think I also pick up an invert sugar taste off the "real deal."

</Necro>

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