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=== Craft Beer and Brewing Podcast 428: Ruse Brewing ===
== '''Ruse Brewing''' ==
 
=== Craft Beer and Brewing Podcast 428 ===


=== Malt Bill ===
=== Malt Bill ===
Line 24: Line 26:


* '''First Wort or Beginning of Boil''':
* '''First Wort or Beginning of Boil''':
** '''Early-pick Columbus''' – preferred for more '''polyphenol bitterness'''
** '''Early-pick [[Columbus]]''' – preferred for more '''polyphenol bitterness'''
** '''Flex (CO2 extract)''' also used
** '''Flex (CO2 extract)''' also used
** Target '''35 IBU'''
** Target '''35 IBU'''
Line 33: Line 35:


* At '''5–10 minutes remaining''':
* At '''5–10 minutes remaining''':
** Add '''CO2 extract''' (Simcoe or Mosaic)
** Add '''CO2 extract''' ([[Simcoe]] or [[Mosaic]])
** Add a '''large dose of T90 pellets'''
** Add a '''large dose of T90 pellets'''
* CO2 extract is favored for a '''resinous character'''
* CO2 extract is favored for a '''resinous character'''
Line 58: Line 60:
* '''Simcoe''':
* '''Simcoe''':
** Works especially well when it’s not the dominant hop
** Works especially well when it’s not the dominant hop
** Example: Blends nicely with '''Nectaron''' in NZ IPAs
** Example: Blends nicely with '''[[Nectaron]]''' in NZ IPAs
* '''Krush''':
* '''Krush''':
** Pairs well with '''Simcoe''', '''Mosaic''', and other classics
** Pairs well with '''Simcoe''', '''Mosaic''', and other classics
Line 71: Line 73:
* '''Dynaboost Dosage''': 1 kg per 10 bbl
* '''Dynaboost Dosage''': 1 kg per 10 bbl
** Used with '''dip hop method''' (Kelsey McNair style)
** Used with '''dip hop method''' (Kelsey McNair style)
== '''Grand Fir''' ==
=== General Brewing Approach ===
* Uses '''Pilsner malt''' for all IPAs
** Prefers '''Gambrinus''' → “nice little honey flavor” that pairs well with hops
** Also uses '''Northstar Pils''' and '''Weyermann Pilsner'''
** Often blends '''Gambrinus''', '''Northstar''', and '''Weyermann'''
** '''Weyermann Pilsner''': darker, more depth → used in '''session IPA''' for structure
** Adds '''a little wheat''' to '''session IPA'''
=== American IPA ===
* Has a '''touch of Maris Otter''' → adds complexity
=== Slug Life IPA ===
* Hops:
** '''[[Centennial]] Cryo''' from '''YCH''' → lime peel flavor
** '''[[Cascade]]''' from '''Crosby''' → unmatched floral flavor
=== Lichen IPA / General IPA Process ===
* '''Cool pool at 185°F'''
* Adds '''hops at 30 minutes'''
* Mentioned '''5 lbs/bbl''' (unsure if total or just dry hop)
* '''Double dry hop''':
** First addition at '''terminal gravity'''
** Let sit, then '''drop the cone'''
** '''48 hours later''', second dry hop
** '''Rouse with CO₂ after each hop addition'''
=== Water Chemistry ===
* '''2:1 sulfate to chloride''' ratio
* Focus on '''mash/water pH''', doesn’t acidify sparge water
* '''Pitch pH: 5.0'''
* No pH adjustments in fermenter
----
=== Ponga IPA ===
==== Grain Bill ====
* '''Rahr 2-Row''' (she loves it)
* '''Gambrinus IPA malt'''
* '''A little wheat'''
* Chose '''2-Row instead of Pilsner''' for more malt flavor to balance heavy hopping
==== Hops ====
* '''Simcoe''' and '''Krush''' as base
** '''Krush''': works best at '''20% or less''', adds some woody notes
** Can be overdone—best used in a mix
* '''Nectaron''' and '''[[Nelson Sauvin|Nelson]]''' as top notes
* '''A little Mosaic''' to tie it together
* NZ hops (Nectaron, Nelson): '''cool-pooled and dry-hopped'''
* '''Mosaic''' and '''Simcoe''' help prevent vegetal character
* Uses '''regular Nelson''', no special lots
==== Fermentation & Balance ====
* Finishes at '''1.5° Plato''' (driest beer)
* '''50 lbs sugar''' added to help hop expression without over-drying
* '''Rahr 2-Row''' and '''Gambrinus''' keep it from tasting too dry
* '''Higher chloride''' in this one to prevent oily mouthfeel
----
=== Best of the West Collab IPA ===
==== Hot Side ====
* '''Columbus''' for bittering and at end of boil
* '''Simcoe''' at end of boil
* '''[[Chinook]]''' + '''Krush''' also added on hot side
==== Dry Hop ====
* '''Mosaic''' to tie it together
* '''Krush'''
* Top note: '''[[Strata]]''' + '''Nelson Kief''' from Freestyle
----
=== Export Stout Base (used for Coconut Stout) ===
==== Malt Bill ====
* '''High Color Pale Malt''' as base
* '''Briess''' for dark malts:
** '''Roasted Barley'''
** '''Chocolate Malt''' → milk chocolate flavor, no astringency
*** AddsTouch of mid-caramel
* '''Tiny bit of Carafa 2''' (espresso notes)
* '''Flaked barley'''
==== Fermentation ====
* OG: '''18° Plato'''
* FG: '''Mid 4s'''
* Yeast: '''Chico'''
----
=== Coconut Stout Process ===
* Made by transferring '''export stout base''' onto '''unsweetened, un-toasted flaked coconut'''
** Used to toast all → then some → now none → found perfect flavor
* Coconut contact time: '''~24 hours''', then ready to package


[[Category:Podcast]]
[[Category:Podcast]]

Latest revision as of 22:00, 26 July 2026

Ruse Brewing

Craft Beer and Brewing Podcast 428

Malt Bill

  • Base Malts:
    • Primary: Gambrinus Pilsner – preferred for being lean and predictable
    • Alternate: Great Western Pilsner
    • Occasional: Weyermann Extra Pale
  • Adjuncts & Specialty Grains:
    • Flaked rice and flaked wheat – sometimes used together
    • Raw wheat, malted wheat, and white wheat – for softer mouthfeel
    • Flaked rice also reduces FAN (Free Amino Nitrogen) and adds a “snap” character

Water Profile

  • Sulfate to Chloride Ratio: 2:1
  • Mash pH: 5.3 – 5.4

Bittering Strategy

  • First Wort or Beginning of Boil:
    • Early-pick Columbus – preferred for more polyphenol bitterness
    • Flex (CO2 extract) also used
    • Target 35 IBU

Late Boil Additions

  • At 5–10 minutes remaining:
    • Add CO2 extract (Simcoe or Mosaic)
    • Add a large dose of T90 pellets
  • CO2 extract is favored for a resinous character

Whirlpool & Knockout

  • Whirlpool Dose: 2 lbs/bbl
  • Use cryo hops in whirlpool
  • Occasionally add Dynaboost at knockout
    • Emphasis on big hot side additions due to loss of aroma/flavor from cold side hops

Dry Hopping

  • Dry Hop Rate: 3–4 lbs/bbl

Hop Varietals & Blends

  • Simcoe:
    • Works especially well when it’s not the dominant hop
    • Example: Blends nicely with Nectaron in NZ IPAs
  • Krush:
    • Pairs well with Simcoe, Mosaic, and other classics
    • Adds a red berry flavor
  • 1019 (Dolcita):
    • Effective at around 25% of the hop bill

Special Methods

  • Dynaboost Dosage: 1 kg per 10 bbl
    • Used with dip hop method (Kelsey McNair style)


Grand Fir

General Brewing Approach

  • Uses Pilsner malt for all IPAs
    • Prefers Gambrinus → “nice little honey flavor” that pairs well with hops
    • Also uses Northstar Pils and Weyermann Pilsner
    • Often blends Gambrinus, Northstar, and Weyermann
    • Weyermann Pilsner: darker, more depth → used in session IPA for structure
    • Adds a little wheat to session IPA

American IPA

  • Has a touch of Maris Otter → adds complexity

Slug Life IPA

  • Hops:
    • Centennial Cryo from YCH → lime peel flavor
    • Cascade from Crosby → unmatched floral flavor

Lichen IPA / General IPA Process

  • Cool pool at 185°F
  • Adds hops at 30 minutes
  • Mentioned 5 lbs/bbl (unsure if total or just dry hop)
  • Double dry hop:
    • First addition at terminal gravity
    • Let sit, then drop the cone
    • 48 hours later, second dry hop
    • Rouse with CO₂ after each hop addition

Water Chemistry

  • 2:1 sulfate to chloride ratio
  • Focus on mash/water pH, doesn’t acidify sparge water
  • Pitch pH: 5.0
  • No pH adjustments in fermenter

Ponga IPA

Grain Bill

  • Rahr 2-Row (she loves it)
  • Gambrinus IPA malt
  • A little wheat
  • Chose 2-Row instead of Pilsner for more malt flavor to balance heavy hopping

Hops

  • Simcoe and Krush as base
    • Krush: works best at 20% or less, adds some woody notes
    • Can be overdone—best used in a mix
  • Nectaron and Nelson as top notes
  • A little Mosaic to tie it together
  • NZ hops (Nectaron, Nelson): cool-pooled and dry-hopped
  • Mosaic and Simcoe help prevent vegetal character
  • Uses regular Nelson, no special lots

Fermentation & Balance

  • Finishes at 1.5° Plato (driest beer)
  • 50 lbs sugar added to help hop expression without over-drying
  • Rahr 2-Row and Gambrinus keep it from tasting too dry
  • Higher chloride in this one to prevent oily mouthfeel

Best of the West Collab IPA

Hot Side

  • Columbus for bittering and at end of boil
  • Simcoe at end of boil
  • Chinook + Krush also added on hot side

Dry Hop

  • Mosaic to tie it together
  • Krush
  • Top note: Strata + Nelson Kief from Freestyle

Export Stout Base (used for Coconut Stout)

Malt Bill

  • High Color Pale Malt as base
  • Briess for dark malts:
    • Roasted Barley
    • Chocolate Malt → milk chocolate flavor, no astringency
      • AddsTouch of mid-caramel
  • Tiny bit of Carafa 2 (espresso notes)
  • Flaked barley

Fermentation

  • OG: 18° Plato
  • FG: Mid 4s
  • Yeast: Chico

Coconut Stout Process

  • Made by transferring export stout base onto unsweetened, un-toasted flaked coconut
    • Used to toast all → then some → now none → found perfect flavor
  • Coconut contact time: ~24 hours, then ready to package
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