I brewed this recipe recently, but used 12 lbs of Pilsen LME. It came out really great. I liked it so much, that I brewed another batch a week and a half ago. I just dryhopped it yesterday and am looking forward to bottling it in another week and a half. I thought I'd bump the dryhop time to 10 days instead of 7, as I love the Centennial aroma. I heartily recommend this recipe to anyone.
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Primary 1: 4 Hop IPA
Primary 2: Apfelwein
Primary 3: Air
Bottled: Hammered Squirrel Nut Brown Ale (btl. 5/9/10), Jamil's Evil Twin (btl. 3/29/10), Crazy Ivan RIS (btl. 2/14/10), English Pale Ale (btl. 12/29/09), Apfelwein
What do you think about subbing warrior for the magnum? I've got a few ounces i need to use up, and i'd like to brew this.
I think Magnum has a much more forgiving bitterness. If you have had Pliny, it is primarily bittered with warrior although you can't tell too much with all the late additions but that should give you an idea.
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Fermenting: #54 Flanders Red 1.059 16 IBUS 12/22/11
#53 First sour 1.054 ~8 IBUs 12/15/11
I think Magnum has a much more forgiving bitterness. If you have had Pliny, it is primarily bittered with warrior although you can't tell too much with all the late additions but that should give you an idea.
Yeah i love pliny. I was thinking about increasing the late editions anyways since i've got a bunch of centennial (and cascade).
Maybe this won't turn out to be a ruination clone per se, but i'm sure it will be good nonetheless.
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On tap- Black rye barleywine, Amber ale, Citra RyePA, Belgian wild aged on sour cherries
Fermenting/secondary- Bourbon/oaked RIS, Flanders red, Rye lambic, All brett brown ale, Westy 12 clone, Rye saison, Abbey ale, Wild red ale, Kiwi lambic-ish
Brewed a modified version of this about 1.5 weeks ago..sampled it today after taking a hydrometer reading and it's delicious. My version had a slightly different hop schedule that included a FWH with 1oz of cascade, Warrior for bittering, increased late additions, and increase dryhopping. I'm anxious to see how it tastes in a few weeks after dryhopping and some time in the keg.
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On tap- Black rye barleywine, Amber ale, Citra RyePA, Belgian wild aged on sour cherries
Fermenting/secondary- Bourbon/oaked RIS, Flanders red, Rye lambic, All brett brown ale, Westy 12 clone, Rye saison, Abbey ale, Wild red ale, Kiwi lambic-ish
I'm brewing this recipe up (substituting w/extract) tomorrow night. I'm going to get as close as I can in color...but I'm completely stoked to brew this. Ruination has quickly become on of my favorite beers. I'm making a starter tonight so hopefully 24 hrs is a good enough lead-time for my yeast-starter.
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GrassLands finally has a new website! All kinds of Awesome!
I'm brewing it tomorrow. I subbed great western "Pale Ale Malt" for most of the two row, and am using US-05 for yeast, because of what I have on hand. Any speculation on how this will change the flavor?
Also, has anyone done a tasting of this recipe against the real thing?
After 3 long weeks, I'm finally ready to bottle mine tonight. Took an SG and didn't get quite the attenuation I was looking for, but the sample tasted like flat Ruination! We'll see I suppose.
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GrassLands finally has a new website! All kinds of Awesome!
After 3 long weeks, I'm finally ready to bottle mine tonight. Took an SG and didn't get quite the attenuation I was looking for, but the sample tasted like flat Ruination! We'll see I suppose.
If yours is not well enough attenuated, mine will probably be just the opposite! Just got it into the carboy. I had tried using beersmith's calcs for water into grain vs. my usual grain into pre-heated tun and water, and, to make a long story short, it mashed mostly a few degrees less than I had planned. I usually hit it right on!
OK, it won't be even slightly malty. Then there is that US-05 yeast attenuation, where I'm always over 80%, even with higher mash temps. It could be I'm drinking hop extract! Alcohol and hops. Good thing I like hops! We'll see.....
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