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Old 11-04-2005, 04:15 PM   #1
Oct 2005
Posts: 338
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Does anyone know where I can get the recipe for 3 Floyds Robert the Bruce Scottish Ale clone? I am looking for an extract as I am not yet to all grain brewing just yet........

Thanks so much!!!!

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Old 11-04-2005, 05:15 PM   #2
BootYtRappeR's Avatar
Sep 2005
Lewisville, NC
Posts: 295

I can't find a recipe but here's a desciption of the said beer.

Maybe some of you guys can help throw something together to resemble it.

Robert the Bruce Scottish Ale

Serving Temperature: 45-50 F
Original Gravity: 12.5 Plato
Final Gravity: 3.7 Plato
Int'l Bittering Units: 28.0
Alcohol by Volume: 5.9%

Brewed with two row pale, roasted and Melianoidin Magnura malts, Robert the Bruce Scottish Ale is dark copper in color with a nose of chocolate syrup, coffee and sweet malt. The lads balance it nicely with Centennial hops. We found it to be medium-bodied with a big malty body that has a nice balance of hops. It finishes with a lingering bitterness and notes of coffee beans. This beer is a true wintertime delight that warms you with every sip. We recommend drinking this beer with any grilled meat or a chocolate dessert.
Secondary: PRA
Bottled/Kegged/Conditioning: Munich Dunkel Ale
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Old 11-04-2005, 05:24 PM   #3
Baron von BeeGee
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Jul 2005
Barony of Fuquay-Varina, NC
Posts: 5,397
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I can't help directly with the recipe or this particular style, but can add a footnote on the melanoidin malt as I've recently used some for the first time. It's intended to impart a flavor which closely resembles the unique maltiness resulting from a decoction mash. I used it for a dark "ESB" I've got finishing up primary right now, so I'll know how it tastes in about a month.

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Old 11-04-2005, 05:28 PM   #4
Darth Konvel
Darth Konvel's Avatar
Sep 2005
Columbus, OH
Posts: 1,033
Liked 1 Times on 1 Posts

Curtainly sounds good

Rough conversions:
OG: 1.050
FG: 1.014

So it's got, Pale 2-row, Melanoidin, and what sounds like chocolate malt, and perhaps a little roasted barley?
Up Next: ???

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Old 11-04-2005, 05:31 PM   #5
Baron von BeeGee
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Jul 2005
Barony of Fuquay-Varina, NC
Posts: 5,397
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Could also contain coffee malt, although other malts can impart coffee-esque flavors, as well.

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Old 11-04-2005, 05:36 PM   #6
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

I did find this, but it doesn't use Melanoidin or Centennial. I'd say swap Centennial for the Nugget and replace half of the Crystal with Melanoidin.

Amount Item Type % Or IBU
10 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 69 %
2 lbs 4.0 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 15.5 %
1 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 8.6 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 3.4 %
4.0 oz Roasted Barley (300.0 SRM) Grain 1.7%
4.0 oz Chocolate Malt (350.0 SRM) Grain 1.7 %
0.50 oz Nugget [13.00%] (60 min) Hops 19.7 IBU
0.50 oz Nugget [13.00%] (30 min) Hops 15.2 IBU
1.00 oz Williamette [5.50%] (10 min) (Aroma Hop-Steep) Hops -
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

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Old 10-07-2010, 07:15 AM   #7
Jul 2010
Homewood, Illinois
Posts: 270
Liked 2 Times on 2 Posts

any word on how this turned out thinking about making it like this

Type: All Grain
Date: 9/13/2010
Batch Size: 5.50 gal
Brewer: James McCoy
Boil Size: 6.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:


Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.43 %
1.25 lb Munich Malt (9.0 SRM) Grain 9.80 %
1.00 lb Melanoiden Malt (20.0 SRM) Grain 7.84 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.96 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.96 %
1.00 oz Centennial [8.70 %] (60 min) Hops 26.8 IBU

Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.65 % Actual Alcohol by Vol: 0.65 %
Bitterness: 26.8 IBU Calories: 43 cal/pint
Est Color: 18.4 SRM Color: Color

Mash Profile

Mash Name: My Mash Total Grain Weight: 12.75 lb
Sparge Water: 4.30 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
60 min Step1 batch sparge Add 3.98 gal of water at 164.8 F 153.0 F

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Old 10-07-2010, 03:01 PM   #8
Jan 2010
Joliet, IL
Posts: 1,066
Liked 9 Times on 9 Posts

I was thinking about making this one last night too. I'd like to hear how this one turned out.
Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

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Old 10-07-2010, 06:15 PM   #9
Jul 2009
Posts: 502
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There is no way those OG/FG numbers booty gave can be accurate. The webiste says 7% abv and BA states it at 6.5%. I'm curious to know where you got that description from..

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Old 11-09-2011, 12:36 AM   #10
lou2row's Avatar
Jul 2009
NW Ohio, Ohio
Posts: 527
Liked 46 Times on 31 Posts

Did anyone try this? How did it come out? Very close to the original?

They never have the Robert the Bruce over this way anymore, so I'd like to make this to have some on hand.
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