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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Shiner Ruby Redbird Clone Recipe
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Old 04-11-2012, 03:05 AM   #21
Zuljin
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Oh sweet! Ruby is a great beer! I texted a buddy just tonight about Shiner's Spring Ale and he brought up Ruby.

Will def try these recipes. I see ginger though. Kinda leery about that. I made a ginger beer that came out so ginger hot it's nearly undrinkable to most people. Give me heartburn. That recipe called for pounds of ginger though, not the small amount here.


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Old 04-11-2012, 04:26 AM   #22
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Quote:
Originally Posted by Zuljin
it's nearly undrinkable to most people. Give me heartburn. That recipe called for pounds of ginger though, not the small amount here.
POUNDS?!?! Good lord that gives me heartburn just thinking about that.


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Old 04-11-2012, 10:30 AM   #23
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Pounds would be if you were seeping fresh ginger for a short period and then pulling the ginger out before fermentation....
an 1 oz or so of dried is adequate for leaving in the carboy during primary fermentation.

i think dried is much easier and gives more of a ginger bite, instead of a heartburning tea, lol
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Old 04-11-2012, 02:04 PM   #24
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Quote:
Originally Posted by mjhszig View Post
lol, i'm sorry but thats just too funny not to laugh! it must have been a dis-loyal home brewer! :shame: You should sell your golf bag, and use the money to buy a nice brew pot with a false bottom :thumbup:

-with the sugar, no. it was already pretty dead at 1.008, i wasnt really worried about the sugar, esp bc the stronger ginger was going to need a little extra to take the edge off. ive yet to ever have a single bottle bomb (knock on a wooden paddle), so i just used the standard 4.5 corn sugar in additional to however much sugar was in the juice (prob not too much anyway, its pretty tart)

The only 3 differences that are noticeable:

1. Color- ehh, not that important (to me at least)

2. Body- The Shiner has a slightly heavier body (Im thinking maltodextrin, cutting into the corn syrup, but not too much)

3. Ginger- Mine is slightly more ginger-y, if you really like ginger, I would leave it alone, if not some much, maybe cut back to .75 oz, or less time in the boil)


Ruby Redbird on the left, mine on the right
-it hard to tell bc of the color, but mine is just as fizzy as the shiner, poured at the same time, and slightly more head on mine, virtually none on the Shiner
Thanks for the pics, and yes it's a very shameful thing to steal someones brew pot.

I have had one bottle bomb (my first experiment with a very heavy beer, not sure exactly what happened, my guess winter and a downstairs neighbor with a very hot thermostat and my beer on the ground) so I'm pretty careful with sugar nowadays, but it does seem that there would be very little assuming no sugar was added. Who can resist a nice bubbly beer after mowing the yard though?

On the color/ginger: perhaps a bit of some crystal(maybe 8 oz 40L?) would both give it that caramel color and help with the bite of the ginger. Though I was recently in Jamaica and had the pleasure of trying a ginger beer(think extra strong ginger ale, the only available beer in jamaica was Red Stripe) and I love the taste of ginger.

I am envious now though, I shouldn't have been so lazy and I too would have a refreshing beer to drink while I wait for ruby redbird. BTW where did you get the Ruby Redbird for the comparison photos? Is it available in your area?

Zuljin:+1 to the pounds of ginger. I made a dish that involved fresh ginger. It was enough for 6 people and I used 2 oz, and that was plenty. I can only imagine the brew!
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Old 04-11-2012, 04:55 PM   #25
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Quote:
Originally Posted by trmarkel View Post

BTW where did you get the Ruby Redbird for the comparison photos? Is it available in your area?

I was recently in Jamaica and had the pleasure of trying a ginger beer
yeah, its been out for a few weeks now here in san marcos
if you dont have it yet you need to complain to your distributor!

-REED's is a Jamaican ginger beer thats available in the states, i just saw some at Home Goods a few days ago,
pretty good stuff!

have you though about making your own?
ive made some really good brews, some pretty strong at 9%, my last brew i turned into a ginger/pineapple liqueur, pretty tasty!
your close enough that I could ship you some true Ginger Beer Plant if you wanted to try it out
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Old 04-12-2012, 03:12 AM   #26
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Completely unfair, I guess because San Marcos is closer you get it first. If I knew who the local distributor was, I would definitely complain(for some reason I can't figure out who is the distributor on Dallas.
Also I will definitely have to try reeds, if it's as good as the stuff i got in Jamaica I will definitely have to track it down
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Old 04-20-2012, 12:15 AM   #27
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DrinkIng one now. I swear it tastes more gingery than last time. It does it well though.
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Old 04-20-2012, 12:51 AM   #28
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I also love this beer!Would definitely like to try my hand at brewing this sometime, especially with the hot TX summer coming quick =/
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Old 04-28-2012, 08:06 PM   #29
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The label says: "It's deep gold color and full body come from pure Munich malt and Mt. Hood, Citra and Cascade hops balance the flavor well".
Any thoughts as to the quantities and hop schedule?
I found another description which states it's a lager so it's some sort of light bock, perhaps a Maibock.
The shiner site states: 4.2% ABV and 13 IBU's.
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Old 05-22-2012, 02:10 AM   #30
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Default My take on this

I'm only about 12 batches in and haven't really designed a recipe from scratch yet, but I'm thinking about brewing this in about 2 weeks when my primary is available. I'm going to use all munich malt as it is what the bottle says. I also do biab, if that matters regarding recipe formulation. My calculations are at 70% efficiency using beersmith. Any comments or suggestions are welcome and appreciated!

5.25 gallon batch size
8.5# munich (mash 60 mins @ 152)
90 minute boil
.5 oz Northern Brewer for 60 minutes (15.4 IBU)
1.5 oz fresh grated ginger for 15 minutes (suggestions as to quantity of fresh ginger or advantages to using the stuff from the spice isle at the grocery store welcome)
1056 with appropriate starter
32 oz fresh squeezed Texas grapefruit juice added at kegging.
Primary for 1 week. Rack to secondary for 2 weeks to help clear.

Beersmith tells me the OG should be 1.042, the color 8.3 SRM.

The keg will be kept in kegerator once filled and will be kept at 35-40 degrees. Should I pasteurize the grapefruit juice before adding?



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