Craft Beer and Brewing Podcast 428: Ruse Brewing
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)
