Suffolk Ruby Ale

Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Colin Churchward
Calories: 256 calories (Per 500ml)
Carbs: 25.7 g (Per 500ml)

Created: Friday June 26th 2020

Black Sheep Riggwelter

by Endre

OG: 1.058 FG: 1.014 ABV: 5.9% IBU: 33

Bob's Your Uncle v3

by Dred65

OG: 1.049 FG: 1.013 ABV: 4.8% IBU: 32

Original Gravity:

1.055

Final Gravity:

1.013

ABV (standard):

5.5%

IBU (tinseth):

31.4

EBC (ebcmorey):

31.1

Mash pH

5.6

Cost £

10.75

Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
5.50 kg	Crisp Malting - Finest Maris Otter5.5 kg Finest Maris Otter	£ 1.06 / kg £ 5.83	38	6	97.5%
140 g	Crisp Malting - Black140 g Black	£ 1.46 / kg £ 0.20	34.5	1199.99	2.5%
5.64 kg / £ 6.03

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
17 g	Target17 g Target Hops	£ 0.04 / g £ 0.64	Leaf/Whole	12.85	Boil	60 min	24.64	28.3%
18 g	First Gold18 g First Gold Hops	£ 0.04 / g £ 0.70	Pellet	5.6	Boil	15 min	6.21	30%
25 g	First Gold25 g First Gold Hops	£ 0.04 / g £ 0.98	Pellet	5.6	Aroma	20 min	0.53	41.7%
60 g / £ 2.31

Show Summary View

Amount	Variety	Cost	IBU	Bill %
17 g	Target (Leaf/Whole) 17 g Target (Leaf/Whole) Hops	£ 0.04 / g £ 0.64	24.64	28.3%
43 g	First Gold (Pellet) 43 g First Gold (Pellet) Hops	£ 0.04 / g £ 1.68	6.74	71.7%
60 g / £ 2.31

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 tsp	Yeast Nutrient Part I	£ 0.15 / tsp £ 0.29	Other	Boil	10 min.
2 tsp	Yeast Nutrient Part 2	£ 0.04 / tsp £ 0.07	Other	Boil	10 min.
0.50 each	Protafloc	£ 0.29 / each £ 0.14	Fining	Boil	10 min.
1 g	Epsom Salt	£ 0.02 / g £ 0.02	Water Agt	Mash	0 min.
2 g	Gypsum	£ 0.01 / g £ 0.02	Water Agt	Mash	0 min.
6 g	Calcium Chloride (anhydrous)	£ 0.01 / g £ 0.09	Water Agt	Mash	0 min.
2 g	Baking Soda	£ 0.02 / g £ 0.04	Water Agt	Sparge	0 min.
1 ml	Lactic acid	£ 0.04 / ml £ 0.04	Water Agt	Mash	0 min.
1 tsp	Gelatin	£ 0.04 / g £ 0.16	Fining	Primary	1 days
£ 0.86

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:	£ 0.78 / each £ 0.78
Attenuation (custom):	75%	Flocculation:	Med-Low
Optimum Temp:	16 - 22 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:	£ 0.76 / each £ 0.76
Attenuation (custom):	75%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

£ 1.54 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.71 bar Temp: 12 °C CO₂ Level: 1.8 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
93.3	4	37.5	152.5	75.3	48.3
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.1 L	75C strike water	Strike	75 °C	67 °C	60 min
2.5 L		Top Off	78 °C	78 °C	--
16.6 L	78C sparge	Batch Sparge	78 °C	78 °C	10 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 2.5 L/kg	14.1
Mash volume with grains	17.8
Grain absorption losses	-5.6
Remaining sparge water volume	19.4
Mash Lauter Tun losses	-0.9
Pre boil volume	27
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume (equipment estimates 21 L)	23
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 23 L)	21
Total:	33.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 73% 27.9 ppg

Ending Kettle: 72% 27.4 ppg

Brew House: 66% 25 ppg

Wort Volume:

21 Liters

Expected 21 Liters of fermentable wort.
Expected OG: 1.055
Actual OG: 1.056

Alcohol and Attenuation:

ABV: 5.64%

Apparent Attenuation: 76.8%
Actual FG: 1.013
Calories per 500ml 256 calories
Carbohydrates per 500ml 25.7 g

Amount Packaged:

19 Liters

Great job! You get to enjoy the equivalent of:

12oz bottles: 54
1/2L bottles: 38
Pints: 40

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
2/27/2021 9:28 AM over 3 years ago	+0	Pre-Boil Gravity	1.046	28.5 Liters		2/27/2021 9:28 AM over 3 years ago
2/27/2021 12:49 PM over 3 years ago	+0	Boil Complete	1.056	23 Liters		2/27/2021 12:49 PM over 3 years ago
2/27/2021 12:49 PM over 3 years ago	+0	Brew Day Complete	1.056	21 Liters	21 °C	2/27/2021 12:49 PM over 3 years ago
3/9/2021 7:32 PM over 3 years ago	+10	Fermentation Complete	1.013	21 Liters	21 °C	3/9/2021 7:32 PM over 3 years ago	Took a while to reach FG
3/12/2021 2:42 PM over 3 years ago	+13	Packaged		19 Liters		4/3/2021 1:46 PM over 3 years ago	19L closed transferred to corny keg
4/2/2021 7:00 PM over 3 years ago	+34	Other				4/3/2021 1:49 PM over 3 years ago	5 X 500ml bottles filled from counter pressure bottle filler.

Notes

A tribute to Adnam's (Ruby) Brown Ale, Broadside. Made with Maris Otter with a small amount of Black malt to give colour and flavour. The Aroma hops used are First Gold with a 20 min hop stand after the boil. This beer has a wonderful ruby colour and a nice light hoppy aroma. Brewed with two yeast strains (like Adnam's Broadside) at a slightly higher temperature for a fruity ester aroma also. The ESB yeast should give a great fruity ester profile, while the London Ale yeast should give a drier finish to the beer and will produce some esters of it's own. Not a clone of Broadside, but a close tribute to, in my opinion the best Brown/Ruby beer available.

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Last Updated: 2021-02-24 13:15 UTC

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Suffolk Ruby Ale