A deep ruby brew with a seasonal hint of chocolate.
Here’s a recipe for a ruby Easter brew - it did a jolly good job of a Christmas beer too.
ABV 5.2%
OG 1.052
FG 1.012
4 kg Pale Malt
220g Crystal MaltÂ
160g Chocolate MaltÂ
50g Black Malt
28L cold water into Brew Tank and mash at 67°C for 60 mins.
Mash out at 80°C.
Lift basket out to drain. No sparge but check pre-boil volume is 26L.
60 minute hops:Â
24g Challenger, 7.7%Â
10g Goldings, 5.2% (in hop filter)Â
15 mins: Half a Protafloc tablet.
Post boil whirlpool:
12g Goldings for 15 mins then cool.
20L at OG 1.052
Ferment at 80°C for 5 days, then rack off for a further 5 days at 80°C.
Transfer to a King Keg or similar with a squirt of CO2 to clear and condition for about 6 weeks, then carbonate and serve from a 5L mini keg.
I can report that this brew travelled very well from Norfolk to the Cotswolds for New Year’s Eve where our friends devoured it! Enjoy. â–
.jpg)
