All-Grain - McMenamin's Ruby - Page 6

scsi · 01-04-2011, 02:39 AM

So I'm giving this a shot tonight. I used daenja's extract recipe, sort of:

4 lbs Briess Pilsen Light DME
.75oz Chinook (60mins)
3# Oregon Raspberry Puree (Half added to boil for 5 mins, half added to primary)
White Labs California V Ale yeast

It had a very pink color, and an OG of 1.031 with all the berries. I'm optimistic...

daenja · 01-04-2011, 02:42 AM

Looks great! Let us know how it is after its bottled and carbed up!

JoshM86 · 01-04-2011, 04:45 AM

I moved mine to secondary this weekend. I had a quick taste, and it seems very good. It is definitely a little more tart than the Mcmenamins ruby. I have a few bottles of it I'll compare it to once its bottled and carbed.

BlackForestBrewery · 01-15-2011, 01:17 AM

I think I'm gonna brew this up this weekend. Thanks for sharing the recipe Evil.

Gonna go with the original recipe with the exception of using 2 lbs puree as opposed to the fresh berries. Ferment, rack to secondary, bottle, and enjoy.

Do you folks have any extra tips? I've been reading a bit on here about the tartness from using 3-3.3 lbs of puree, so I'm going to cut that down to 2 lbs.

Thanks all,
Pat

BlackForestBrewery · 01-18-2011, 08:16 PM

I ended up brewing this. Posted up the info for anyone curious. Ended up hitting 1.041-1.042 OG.

http://www.homebrewtalk.com/f85/brew-log-mcmenamins-ruby-ale-clone-218186/

BlackForestBrewery · 03-11-2011, 01:04 PM

Finished product. OG/FG was dead on perfect. Great beer. Light, refreshing, crisp, with a wonderful aroma of raspberry in the nose when you drink it. Color was a bit more golden than I expected but it still has a beautiful slightly pink hue to the haze.

spiffcow · 05-27-2011, 09:15 PM

So I'm going to be brewing this with raspberry puree over the weekend.. For those of you who have brewed this, how much puree should I use to accurately match the flavor to Ruby?

Phantastik · 09-01-2011, 10:25 PM

Went ahead and brewed this today, still chilling actually. Definitely has a pinkish hue to it.
I used...
8 lbs Marris Otter
3 lbs raspberries from our garden that I blended to oblivion. Boiled for last five minutes.
.75 oz Northern Brewer, for 23 ibu's.
Safale US-05
Was planning on pitching Pacman, because I use it for just about everything, but after returning home from a vacation to find that my beer fridge broke and my yeast sat at warm temps for a week, my starter didn't start.
Mashed at 150*F.
Update: 1.048 og ( with the berries. )

**khiddy** · 02-28-2012, 10:50 PM

Having brewed two batches of Ruby at one of the McMenamins breweries, I can say for certain that the beer is racked on top of the raspberry puree, the fruit does not get put in the boil. They use the aseptic Red Raspberry puree from Oregon Fruit (available to homebrewers here). The mash bill is 2-row, wheat, and a little bit of crystal - I don't remember the exact proportions. IIRC, there's only a bittering hop addition (the previously-mentioned Chinooks, which seems to be the universal bittering hop for most of the McMenamins beers). A single-infusion mash - 150F, recirculated for 40min before pumping over to the brew kettle for the 60-min boil.

Oh, and it's a lot of work! While the pump over to the kettle is happening, you're kegging another beer to make room in the fermenter for the new batch, and cleaning the fermenter, and getting ready to wash returned kegs... it makes me tired again just thinking about it!

archer75 · 03-09-2012, 09:11 PM

Where does one get the puree at? I followed the link above but they only sell to breweries. They link to brew craft USA for home brewers but they are a home brew store supply shop and not for the general public. So now not sure where to get the puree.

Also, according to their website as well as the paper on the taster tray, the only malt they use is 2-row. They make no mention of crystal and wheat.

Yeast recommendations?