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Old 06-12-2009, 01:06 AM   #31
Picobrew
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Quote:
Originally Posted by kennymae View Post
I love this beer and appreciate all the info. I'm a Portland ex-pat stuck in Wichita and hope to brew this beer often during the summers.

Do you think there would be any advantage or disadvantage to adding the puree to secondary?

How much raspberry puree do you intend to use next time? If I recall the Ruby has a subtle fruitiness, was 3 pounds too much?

I was planning on cutting the amount of puree down to 1.5 pounds unless somebody has a better idea.

Thanks in advance.
I would cut the fruit down a bit. I did 3lbs and it is good but quite fruity. 2lbs or 1.5lbs would be more subtle. If you add the puree to the secondary, you won't get the pectin haze, but maybe that is what you want?

 
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Old 06-21-2009, 07:38 PM   #32
CrackyMcZap
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Made an 11-gallon batch yesterday. Went with 16lb of 2-row and 4.5lb berries. Half pound in the mash and four in the boil. Great color, subtle aroma. Depending on flavor at 10 days we might do a pound or so in secondary too. OG after all was said and done, 1.042.

 
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Old 08-10-2009, 10:47 PM   #33
kennymae
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My first attempt was OK but it needs more cow bell: it was too light and mild compared to the Ruby as I remember it. The raspberry flavor was very subtle.

The recipe was:

7.00 lb Pale Malt (2 Row)
1.00 lb Wheat
1.00 oz Willamette (60 min)
1.50 lb Oregon raspberry puree (Boil 5.0 min)

For my second attempt I will modify this to:

8.00 lb Pale Malt (2 Row)
2.00 lb Wheat
1.50 oz Willamette (60 min)
2.00 lb Oregon raspberry puree (Boil 5.0 min)
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Old 08-11-2009, 12:37 AM   #34
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Hi kenny, sorry it was a bit mild for you! Mine was much more tart/fruity than the "official" ruby (at 3lbs puree). I'm not sure when I'm going to make this again - next time, I'll probably add the puree to the secondary even tho that isn't going to result in the cloudy factor.

 
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Old 08-18-2009, 11:37 PM   #35
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My take on this tied for second in the brew crew's oregon fruit beer contest http://www.homebrewtalk.com/f14/plac...6/#post1494638

 
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Old 08-19-2009, 12:31 AM   #36
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Awesome! Congratulations!
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Old 11-13-2009, 03:26 AM   #37
Pete08
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I made this last spring according to your recipe. Very tart the first few months. I had one this evening and I am VERY pleased with this beer now (I've never had the original). That bomber went too fast! It has inspired me to try:

10 lbs pale malt
.5 lb 40L
.5 honey malt (These are approximates as I will be using up some grains I have.)
and perhaps some wheat flakes

into a secondary over 8 lbs of blackberries!!
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Old 11-22-2009, 01:31 AM   #38
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Quote:
Originally Posted by Pete08 View Post
I made this last spring according to your recipe. Very tart the first few months. I had one this evening and I am VERY pleased with this beer now (I've never had the original). That bomber went too fast! It has inspired me to try:

10 lbs pale malt
.5 lb 40L
.5 honey malt (These are approximates as I will be using up some grains I have.)
and perhaps some wheat flakes

into a secondary over 8 lbs of blackberries!!

that sounds awesome!
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Old 12-31-2009, 05:50 PM   #39
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Just a note, I had a chance to brew 220 gallons of Ruby with a friend of mine at one of the McMenamins breweries, and they use Chinook as the bittering hop, not Hallertauer. So if you want to create an authentic clone, you gotta use Chinook.
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Old 01-01-2010, 03:33 AM   #40
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That's interesting. The bittering really shouldn't matter since all the aroma and flavor is boiled away; but I think I'll try it next time.
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