2 oz, at most, fresh grated ginger added at the start of boil.
Yes actually am getting ready to do another.
After finishing off that last keg, I plan to use an entire gallon of grapefruit in this next batch. I will up the crystal, and use all Munich except one pound, and maybe add some caramunich. I still stand by what I said in the above about cutting an ounce off the ginger. I will probably start this brew in 2 weeks.
I certainly will. I'm out of town tonight enjoying some college sports.
I wanna brew this bad. Does anyone have an extact recipe?
Ok for extract try something like this:
6 lbs of Munich Malt liquid extract
1.5 lbs of DME
5.6 oz Caramel 40 (steep)
4 oz of graded ginger at flameout
1 oz Northern Brewer 60 min
.5 oz Citra 15 min
.5 Cascade 2 min
At this point the gravity would be 1.057, higher than the real deal, BUT the grapefruit juice is going to lower that gravity quite a bit, how much I do not know, so after I brew I will report.
1 gallon of Ocean Spray Ruby Red Grapefruit Juice at flameout
1 pack S-23 Lager Yeast
I realize this is a somewhat oldish thread so please excuse this noob...my daughter and I just started home brewing! Extracts only at this time! She loves the Ruby Red bird...honestly I have not tried it! So this looks doable but I am not sure about the fermentation...what is the recommended temp for primary fermentation? And is a secondary cycle recommended? If so, what temp for the secondary?
Thanks! I really appreciate the info gathered from this string!
Thanks to estricklin have 2 gals in primaries! OG was a low so sadly the ABV will be low but hopefully it will taste good! Will let you know in a month![emoji12]View attachment 271129
Been following this thread for a few summers now, and even bought grain to brew it last year but then had a kitchen issue and had to pause my brewing for a few months (don't worry, back in full swing for a while now!) and just never got around to it.
Just picked up a case of this year's version from Shiner, and newly inspired to brew this clone.
Super excited, and posting here for a little accountability -- now that it's in writing I'm sure to actually do it!
Will follow up with the recipe I plan to use/tasting notes from the 2015 commercial version...
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