Ruddles County Ale clone

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

ruddles rules

6 months later and it finally got some love! Woohoo!

MC

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

Looks tasty. What yeast did you use? Have you tweaked the recipe any since?

NCBluesman said:

Looks tasty. What yeast did you use? Have you tweaked the recipe any since?

Click to expand...

I haven't rebrewed this. I used Wyeast 1028, as per the first post...

MC

<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>