FuzzeWuzze
I Love DIY
So i am basically attempting to duplicate a McMenamins Ruby ale from here in Oregon for a friend who wants some for our big group New Years party.
Its not a technical beer it seems, its basically just GW 2 Row, a bit of wheat and maybe crystal and then some Raspberry Puree.
The issue im having is that their stated info is this
Original Gravity: 1.038
Terminal Gravity: 1.005
Alcohol by Volume: 4.39%
Calories: 170 per pint
I was not sure if this was the ABV of the wort, or the wort+puree.
So i double checked and 1.038 to 1.005 is indeed 4.3% ABV, so 1.038 must be the starting gravity with the puree...
Im looking at a 3#(48oz) can of the fruit puree that averages 10 Brix according to the manufacturer(although i can measure this with my refractometer).
How would i go about entering this as an ingredient in Beersmith so i can hit my 1.038-1.040? I tried just adding a Sugar type of 1.040 Yield(10 Brix), but when i add 3# of it to my recipe it shoots up .020 gravity which seems wrong...if that was the case they would be brewing a 1.020 beer(basically 3# of 2 row), adding the 3# of puree to get it up to 1.040? I cant see a fault with my logic/math but it also seems implausible that half of their sugar/ABV is coming from the fruit?
I keep seeing all of these clone recipes using 6-8# of 2 Row plus fruit, as if no one is accounting for all the sugar that the fruit add, which of course is going to put you at a much higher ABV and not really taste at all like this beer...which should be light and crisp and not alcohol hot...
Its not a technical beer it seems, its basically just GW 2 Row, a bit of wheat and maybe crystal and then some Raspberry Puree.
The issue im having is that their stated info is this
Original Gravity: 1.038
Terminal Gravity: 1.005
Alcohol by Volume: 4.39%
Calories: 170 per pint
I was not sure if this was the ABV of the wort, or the wort+puree.
So i double checked and 1.038 to 1.005 is indeed 4.3% ABV, so 1.038 must be the starting gravity with the puree...
Im looking at a 3#(48oz) can of the fruit puree that averages 10 Brix according to the manufacturer(although i can measure this with my refractometer).
How would i go about entering this as an ingredient in Beersmith so i can hit my 1.038-1.040? I tried just adding a Sugar type of 1.040 Yield(10 Brix), but when i add 3# of it to my recipe it shoots up .020 gravity which seems wrong...if that was the case they would be brewing a 1.020 beer(basically 3# of 2 row), adding the 3# of puree to get it up to 1.040? I cant see a fault with my logic/math but it also seems implausible that half of their sugar/ABV is coming from the fruit?
I keep seeing all of these clone recipes using 6-8# of 2 Row plus fruit, as if no one is accounting for all the sugar that the fruit add, which of course is going to put you at a much higher ABV and not really taste at all like this beer...which should be light and crisp and not alcohol hot...
