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Old 12-26-2009, 07:19 PM   #1
Sol
Recipes 
 
Nov 2009
San Diego, CA, USA
Posts: 79


Hey guys. This is my first shot at piecing together a recipe rather than buying a kit. I'm calling this a knock off as opposed to a clone because I took several Ruination clone recipes out there and, with my extremely limited knowledge, tried to combine them in Beersmith to come up with something I thought I'd like. I'm not necessarily looking to match Ruination, but I'd like to wind up with something along those lines.

Here's what I've come up with:

1lb 20L Crystal
1lb 2 Row
(steep for 40 mins at 150)

6.6lb Briess Gold LME
2lb Briess Golden light DME

1oz Irish Moss @ 15

2.5oz Magnum @ 60
1oz Centennial @ 5
1oz Centennial @ flameout
2oz Centennial dry hop for 7 days

Wyeast 1056

According to Beersmith:
OG: 1.067
FG: 1.016
IBU: 114 too much?
ABV: 6.71

Any thoughts? Thanks!
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On tap (finally!): Stone Ruination knockoff
Bottled: Irish Red Ale
Keg priming: Raspberry Hefeweizen
Keg priming: Modified Ed Wort's apfelwein (half apple cider)
Primary: Modified Ed Wort's apfelwein (1/3 pomegranate)
On deck: Pliny the Elder clone
On deck: Bad Monkey Super Charged IPA

My keezer


 
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Old 12-27-2009, 05:10 PM   #2
Sol
Recipes 
 
Nov 2009
San Diego, CA, USA
Posts: 79

35 views and no comments. Sounds like it's time for some reckless experimentation!
__________________
On tap (finally!): Stone Ruination knockoff
Bottled: Irish Red Ale
Keg priming: Raspberry Hefeweizen
Keg priming: Modified Ed Wort's apfelwein (half apple cider)
Primary: Modified Ed Wort's apfelwein (1/3 pomegranate)
On deck: Pliny the Elder clone
On deck: Bad Monkey Super Charged IPA

My keezer

 
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Old 12-27-2009, 07:05 PM   #3
r2eng
Recipes 
 
Mar 2008
Eagle, Idaho, Idaho
Posts: 1,479
Liked 33 Times on 28 Posts


BYO had a Ruination recipe... can't find it now.

Sorry, can't help. I don't use extracts. Someone else needs to jump in.
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Old 12-27-2009, 07:37 PM   #4
Sol
Recipes 
 
Nov 2009
San Diego, CA, USA
Posts: 79

Thanks r2. This is largely based off of the BYO recipe.
__________________
On tap (finally!): Stone Ruination knockoff
Bottled: Irish Red Ale
Keg priming: Raspberry Hefeweizen
Keg priming: Modified Ed Wort's apfelwein (half apple cider)
Primary: Modified Ed Wort's apfelwein (1/3 pomegranate)
On deck: Pliny the Elder clone
On deck: Bad Monkey Super Charged IPA

My keezer

 
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Old 12-27-2009, 07:48 PM   #5
dontman
Recipes 
 
Oct 2008
Philly, PA
Posts: 2,402
Liked 27 Times on 22 Posts


That is waaay too much Irish Moss. A teaspoon or two should do which is about 1/20th of an oz. (Unless you meant tsp then nevermind.)
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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.


 
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Old 12-27-2009, 07:55 PM   #6
northernlad
Recipes 
 
Aug 2009
NW
Posts: 1,628
Liked 28 Times on 22 Posts


I spoke to a small local commercial brewer and according to him 114 IBU is about the highest level you could even get.
For me, I think 114 IBU with your gravity would be a facemelter. Unless you like that sort of thing...

 
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Old 12-29-2009, 09:53 PM   #7
Sol
Recipes 
 
Nov 2009
San Diego, CA, USA
Posts: 79

Ok, so if I drop the Magnums from 2.5 oz down to 2.25 and skip the 1oz Centennial at 5mins and add it at flameout instead, that should get me more inline with the BYO recipe (and closer to 105 or 106 IBU IIRC - Beersmith is on my computer at home). Does that sound more reasonable?
__________________
On tap (finally!): Stone Ruination knockoff
Bottled: Irish Red Ale
Keg priming: Raspberry Hefeweizen
Keg priming: Modified Ed Wort's apfelwein (half apple cider)
Primary: Modified Ed Wort's apfelwein (1/3 pomegranate)
On deck: Pliny the Elder clone
On deck: Bad Monkey Super Charged IPA

My keezer

 
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Old 12-29-2009, 10:05 PM   #8
r2eng
Recipes 
 
Mar 2008
Eagle, Idaho, Idaho
Posts: 1,479
Liked 33 Times on 28 Posts


Sounds good.

And, for what it's worth, I have made a recipe of mine 4 times now: "official" IBU's were 175... my face, and all the others around here who routinely drink it, are just fine.

The bittering hops is the heavy on the bitter taste side. Flavor and aroma (added <20 or so) add the flavor. Yes, they still contribute to the overall bitterness, but add the flavor/aroma.

As I remember, the BYO recipe had some heavy dry hopping. DO NOT forget that!
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Old 12-30-2009, 05:39 AM   #9
Yankeehillbrewer
Recipes 
 
Dec 2008
Yankee Hill, CA
Posts: 1,541
Liked 28 Times on 28 Posts


I'd personally cut the bittering down to about 1.5 oz. But I'm more into lots of late additions. I think if you shoot for 75-80 IBU's you will still have the Hops in your face without the crazy bitterness. Or just get your OG up a little higher.
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Kegged: NADA
Bottled: Blackberry Mead
Primary #1:IPA
Primary #2:
Secondary:
On Deck: Pilsener, Brown, Barleywine, Coffee Porter

 
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Old 12-30-2009, 07:02 PM   #10
Sol
Recipes 
 
Nov 2009
San Diego, CA, USA
Posts: 79

Thanks for the reply, Yankee.

The recipe I was basing this off of is:

6.6 lbs Northwestern gold (light) malt extract syrup
2 lbs Northwestern gold (light) dry malt extract
1 lb 2-row Pale
1 lb Crystal Malt 15L
Steep grains for 45 min @ 149
36 AAU Magnum 60 min
15.7 AAU Centennial 0 min
21 AAU Centennial dry hop

By my calculations that comes out to:

2.66 oz Magnum (13.5% AA%)
~1.75 oz Centennial (9.1% AA%) at flameout
~2.3 oz Centennial dry hop

Are my calculations way off to wind up at the 115.6 IBUs Beer Smith is telling me this will be?
__________________
On tap (finally!): Stone Ruination knockoff
Bottled: Irish Red Ale
Keg priming: Raspberry Hefeweizen
Keg priming: Modified Ed Wort's apfelwein (half apple cider)
Primary: Modified Ed Wort's apfelwein (1/3 pomegranate)
On deck: Pliny the Elder clone
On deck: Bad Monkey Super Charged IPA

My keezer

 
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