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* '''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'''
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* 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'''
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* '''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
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* Hops:
* Hops:
** '''Centennial Cryo''' from '''YCH''' → lime peel flavor
** '''[[Centennial]] Cryo''' from '''YCH''' → lime peel flavor
** '''Cascade''' from '''Crosby''' → unmatched floral flavor
** '''[[Cascade]]''' from '''Crosby''' → unmatched floral flavor


=== Lichen IPA / General IPA Process ===
=== Lichen IPA / General IPA Process ===
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** '''Krush''': works best at '''20% or less''', adds some woody notes
** '''Krush''': works best at '''20% or less''', adds some woody notes
** Can be overdone—best used in a mix
** Can be overdone—best used in a mix
* '''Nectaron''' and '''Nelson''' as top notes
* '''Nectaron''' and '''[[Nelson Sauvin|Nelson]]''' as top notes
* '''A little Mosaic''' to tie it together
* '''A little Mosaic''' to tie it together
* NZ hops (Nectaron, Nelson): '''cool-pooled and dry-hopped'''
* NZ hops (Nectaron, Nelson): '''cool-pooled and dry-hopped'''
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* '''Columbus''' for bittering and at end of boil
* '''Columbus''' for bittering and at end of boil
* '''Simcoe''' at end of boil
* '''Simcoe''' at end of boil
* '''Chinook''' + '''Krush''' also added on hot side
* '''[[Chinook]]''' + '''Krush''' also added on hot side


==== Dry Hop ====
==== Dry Hop ====
* '''Mosaic''' to tie it together
* '''Mosaic''' to tie it together
* '''Krush'''
* '''Krush'''
* Top note: '''Strata''' + '''Nelson Kief''' from Freestyle
* Top note: '''[[Strata]]''' + '''Nelson Kief''' from Freestyle


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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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