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Dr would you be so kind as to post a formula for ruddels county
Please include mash program, water salts, yeast and malt bill, fermentation program and temperature, priming sugars if to bottle or cask conditioning routine
This is one special beer that I remember drinking in the pub in 1985 tottenham
speedie

You're rude; and once again you assume that there is only one other person on this forum who can make beer!

Hirns

Feel free, anyone who has a Ruddels recipe (be it K&K, Kit & bits, extract or AG) to post in this thread.

I'm not a doctor but I'll still have a go. This is a beer that has changed a bit over the years so this is merely an exercise in approximation. Aim for an O.G of around 1050. Your choice of English base malt but Maris Otter is probably your best bet. A small percentage (3%-5%) of dark crystal in the area of 230ebc-250ebc. Also, a similar percentage of something quite fermentable. An English golden syrup may even be the trick.

Mash regime can be kept simple with a single infusion of 65c-66c. Bittering in the mid to high 30 ibu's and hop choice can be as simple as Bramling Cross front to back. However, you may prefer to bitter with something else and leave the Bramling for the late additions. Yeast options are plentiful but why not throw some 1469 at it before it's taken out of the Wyeast roster for another year or so. Keep some of the esters under control and ferment around 18c. 70% apparent attenuation will land the beer about the Alc% of the current bottled version. With this grain bill and mash temperature I wouldn't be surprised if you get better attenuation with this yeast and end up closer to the low 5% alcohol content of the former version of the beer.

Hope this is at least a bit of a start. Let us know how you go.

Nice one. Burt. I've been keeping an eye open for a bottle of this for some time but I may bite the bullet and do something along the lines of your suggested recipe. A tweak to my tastes here or there perhaps. Thanks.

Bum wrote:Nice one. Burt. I've been keeping an eye open for a bottle of this for some time but I may bite the bullet and do something along the lines of your suggested recipe. A tweak to my tastes here or there perhaps. Thanks.

Bum, Ross also has a recipe on AHB if you search I'm sure you will find it.

Cheers

Hirns

Thanks, Hirns. Got a few in the to-brew list ahead of this but I'll have a look now and bookmark it for later consideration.

[EDIT: If this is the recipe you mean http://www.aussiehomebrewer.com/forum/i ... ddles&st=0 then I think I may just go by the description above and fumble through it blind. I'll learn more that way - not really a style of beer I've brewed.]

Yes, that's the one. Note post #26 for Ross' recipe and post #39. Would tend to agree with burt and try the 1469 over us05.

Perfect response from Burt.

Speedie - if you want to ask me a question do so via the PM function.

Spot on Burt, Welcome to the Forum by the way...
"Beer Captured" has a recipe for Ruddles, made it myself...not to bad, close.

The reasoning behind my post to the dr is that he is a specialist English ale brewer so it seemed pertinent to go to the horses mouth
Burt where you mention achieving a certain ibu rating this can be a vast difference in taste perception
Ie add a small amount of high AA hop at front to obtain said level or add loads of the same hop at the back end to get the same ibu, there will be a big difference in flavour
The beer that I sampled on Friday was very nice but sadly nothing as hoppy as I recall back in England in the mid 80s
this bottle had a lot more caramal and copper taste also a calcium odor
And thankyou for your post
speedie

speedie wrote:The reasoning behind my post to the dr is that he is a specialist English ale brewer so it seemed pertinent to go to the horses mouth
Burt where you mention achieving a certain ibu rating this can be a vast difference in taste perception
Ie add a small amount of high AA hop at front to obtain said level or add loads of the same hop at the back end to get the same ibu, there will be a big difference in flavour
The beer that I sampled on Friday was very nice but sadly nothing as hoppy as I recall back in England in the mid 80s this bottle had a lot more caramal and copper taste also a calcium odor
And thankyou for your post
speedie

And the formula is said to have been changed since then!

Hirns

hirns wrote:Yes, that's the one. Note post #26 for Ross' recipe and post #39. Would tend to agree with burt and try the 1469 over us05.

I've only attempted this once, and was hoping to use my last sample of Wyeast 1768 PC, but the bugger wouldn't reculture so I pitched US-05 as it was the only yeast I had at the time, and it turned out drinkable but rather "meh". The Bramling Cross saved it, loverly loverly hop.

Could someone run an eye over this one for me please? Never brew in this style and am having doubts. After reading of the attempts of better brewers than I to brew this beer, I have decided to omit the golden syrup in favour of dex (some brewers say the golden syrup ferments out to a slight buttery taste and others say it adds a golden syrup taste - I want neither in my beer). I'm pretty sure I am leaning on the late addition way too hard and am happy to drop it if there will be negative impact as is but my primary reason for doing this is my interest in the flavour descriptors of Bramling Cross. I know this is significantly less bitter than Burt's great suggestions above but I am looking to brew something at the lower end of style rather than a faithful clone so I've scaled OG and IBU back while having the bitterness ratio still sit somewhere similar - I can easily bring all values up if there is compelling reason to.

25L
OG 1032
FG 1010
IBU 25.6 (What?! No, I cannot bring myself to brew a beer this low in bitterness - SWMBO might drink it FFS!)
Bitterness ratio 0.79

3.5kg Crisp MO (92%)
0.15 dark crystal (4%)
0.15 dex (4%)
23g Bramling Cross AA5% @60
40g Bramling Cross AA5% @10

Single infusion 66%, batch sparge

Only five ingredient steps? No, I just can't brew this!

What say you?

Anyone got any clue as to what the yeast is used in the real deal?

Bum wrote:25L
OG 1032
FG 1010
IBU 25.6 (What?! No, I cannot bring myself to brew a beer this low in bitterness - SWMBO might drink it FFS!)

Only five ingredient steps? No, I just can't brew this!

What say you?

Anyone got any clue as to what the yeast is used in the real deal?

Low gravity, Low IBU & Simple, straight forward grain bill.
Sounds like a house staple of mine, good, pale, Summer, every day Quaffer, Ale or Lager!!!

For simplicity, I like S-04 or S-23 for this style! (mainly because liquids have been a hassle until recently)

Mick.

I'm definitely going for more traditional ale here than I often brew so I'll leave the S-23 out of it for now. When I've used S-04 in the past, well, I'm one of those who find it a bit dusty in the finish. It is a fine yeast but not my cup of beer.

I'm leaning towards 1275 Thames Valley at this point.

Yeh, you definately want something neutral which finishes clean.
I'm suprised you don't get that with S-04, Ivé always found it to flock out really well & leave a much cleaner finish than US-05?
As mentioned above, getting hold of liquids has been a problem until recently changing suppliers, I'm now starting to experiment with a few, 1318 London Ale iii ATM.
Trying to get hold of some 1272.

How's this,
I ordered 9Kg of grain (3 seperate bags) + 3 different Hops + some PH stabeliser last Wednesday, from Ross. It turned up on Friday!!!......Two days from Brisbane!!
My last supplier took two weeks on a good day & he's only 60 or 70K's away. Gotta love Craftbrewer's service & the range!!!

Mick.

billybushcook wrote:I'm suprised you don't get that with S-04, Ivé always found it to flock out really well & leave a much cleaner finish than US-05?

S-04 v US-05 is one of those old homebrewer debates that'll just never die, I reckon. As I say, I'm sure S-04 is a good yeast with many suitable applications - I'm just not a fan of it in my own beers.

1272 is probably my favourite yeast but be ready for it to not be quite as neutral as US-05/Wyeast 1056. It is by no means overbearing but it does lean the beer's profile a little towards the hops.

Yeah, Craftbrewer's service and range are pretty hard to fault.

With that low an OG i would be ditching the dex and upping the mash temp to 70C.

Otherwise you will get an FG of 1.004 or thereabouts. Maybe even lower

Either sub the dex for more MO or add some wheat (malted or torrified) to get a head on a low OG beer.

1275 would work well, ringwood would be my preference due to the lower attenuation.

I like BX hops, they have a nice blackcurrant flavour/aroma. I'd be halving the late addition though otherwise you will completely dominate the malt.

Beersmith is telling me FG should be 1009-ish but I was reticent to adding anything to dry it out in the first place so I'll make those adjustments. I may even up my OG closer to 1040 and keep the bitterness ratio about the same now that I've had a little more time to think about it.

Yeah, I know the 10min addition is too much but I just can't help it. I'll change my recipe as per your suggestion and see if I can maybe even stick to it on the day.

I'd considered Ringwood but the diacetyl and more prominent esters had me leaning towards 1275. I'm sure the esters are appropriate in the style but, as I say, I'm hoping to test out the hops out in this one.

Thanks for your suggestions.