Ruby | Strong Mild | BeerCo All Grain Brewers Recipe Kit

Ruby is an ode to all things good about a classic style and a country single!  An ode to the old country - mother England.  Deep toffee malt with a pine nose, Ruby is a powerful mild but with the balance you would expect from this style, not too roasted or coffee like.  Crisp Crystal 240 Malt brings a treacle toffee flavour and aroma and the chocolate provides depth and balance to the sweetness and body.

Vital Stats:

Batch & Boil

• Batch Size: 23 Litres / 6 US Gallons
• Mash and Boil Times: 60 mins

Properties

• OG 1.048
• FG 1.013
• IBU 23
• ABV 4.6%
• Colour 39 EBC

Malt:

Amt     Malt                                 Colour                   % Grist

4.40 Kg  Ale Malt                                    (6.0 EBC)                             88%

0.35 Kg  Medium Crystal Malt               (270 EBC)                              7%

0.15 Kg  Amber Malt                                (65 EBC)                              3%

0.10 Kg  Chocolate Malt                       (1155 EBC)                              2%

5.00 Kg  TOTAL                                         39   EBC                            100%

Hops:

1. 10 gm East Kent Golding UK Hop Pellets - Alpha: 6.0 % – 60 minutes boil addition
2. 30 gm East Kent Golding UK Hop Pellets - Alpha: 6.0 % – 15 minutes from end of boil
3. 30 gm East Kent Golding UK Hop Pellets - Alpha: 6.0 % – 20 minutes whirlpool/hop stand at 80C

Yeast

Dry | Lallemand

• Lallemand Nottingham Ale Yeast (Dry) 2 x 11.5 g Sachets

Liquid | Bluestone Yeast

• BSY-A029 London Bluestone Yeast x1 Liquid Pitch

Water: (optional - not included in Kit)

• Add brewing salts to achieve a chloride sulphate ratio of 2:1 to give perception of sweetness on the palat to balance the dark malt flavours. 
• 10g of Calcium Chloride
• 5g of Calcium Sulphate (Gypsum)

Method:

1. Mill the grains and dough-in targeting a liquor to mash ratio of 2.7 or approx. 3 Litres of water to 1 Kg of grain around 17 Litres of water and a single infusion temperature of 67 °C. Make any water adjustments prior to mixing in the grain.
2. Sparge: Fly Sparge slowly with 10-15 Litres of 77 °C (170 °F) water, collecting wort until the pre-boil kettle volume is around 25 L.
3. Boil: 60 minutes. 1st Hop with 10g of EKG at 60 min and 2nd Hop with 30g of EKG at 15 minutes.  Add Yeast Nutrient with 15 mins of boil remaining. Final hop addition of another 30g of EKG at flameout for a whirlpool or hop stand of 20 mins at 80 °C.  
4. Cool wort and transfer to the primary fermenter oxygenating wort and pitching Liquid Yeast or Lallemand Brewing Nottingham Ale Yeast at 23° C.
5. Fermentation: Let free ride up to 23<span>° C and primary fermentation to take its natural cause before racking or Yeast off and secondary conditioning.
6. Packaging: Bottle or keg at 7–10 days from the start of fermentation (or longer if needed for clarity and complete fermentation). Shoot for around 2.0 volumes of CO, depending on how effervescent you like your British Ales!
7. Bring up to beer cellar temperature 6-8°C and pour into a Tall British Pint or Pot glass, slip off your Hi-Vis Brewers or Work Shirt and enjoy responsibly, with a healthy dose of Kenny Rogers playing Ruby...or whatever your heart desires!
8. Food pairing - Big, intense dishes such as roast beef, lamb or game, grilled or roasted.  Double Gloucester or other rich, moderately aged cheese.  Spiced plum-walnut tart, classic canolli, toffee apple crisp.

Credits & Sauces of Brewspiration & Further Reading on the Style:

• Crisp Strong Mild Recipe
• Sarah Hughes Dark Ruby Mild