Ruby Roo Pale AleBeer type
Ruby Roo Pale AleBeer description With a unique South African Rooibos Tea infusion, this king of the experimental brewing jungle is so inviting it never has to stalk its prey. Medium body and bitterness make this Pale Ale a noble and elegant beast, but like any apex predator it still packs a punch at 5.8% ABV. Be struck by aromas of spicy pepper, floral scents and citrus fruits as the Rooibos Tea infusion blends to sweet malts to create a refreshing finish. Just like the sunsets over the Cedarberg Mountains, The Ruby Roo Pale Ale has a rich and intriguing crimson hue. So, wrap your jaws around The Ruby Roo Pale Ale and join this flavour safari, we promise you’ll roar in approval. Flavour profile
- Approx. Alcohol Level:
- Naturally Carbonated:
- 1 x 1.3kg Mr Beer North West Pale Ale
- 1 x 250g Mr Beer Unhopped Malt Extract – Smooth
- 4 x 2.5g Rooibos Infusion Bags
- 1 x 11g Lallemand Munich Classic Dry Yeast
- 1 x 72g Mr Beer Carbonation Drops
Step 1 : Mix
Add the Mr Beer North West Pale Ale and Smooth Malt Extract to a clean and sanitised FV (Fermenting Vessel).
Fill the FV with cold water to the 8.5 litre mark - no need to stir.
Sprinkle the Munich Classic yeast and fit the lid.
Step 2 : Brew
Place the FV in a location out of direct sunlight and try to ferment at 20C - 24C.
Fermentation should take 7 to 10 days.
At around day 7, check the Specific Gravity (SG)
Check the SG again the following day and so on.
Step 3 : Bottle
Add the Rooibos once the brew SG has stabilised over a couple of days (expect about 1008 to 1012).
Infuse the Rooibos bags in 1 litre of just boiled water for 30mins.
Carefully pour the infusion (minus the bags) directly into the brew without stirring and bottle the next day.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
Store the bottles upright in a location out of direct sunlight at or above 18C.
Step 4 : Enjoy
After at least four weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5.8% ABV.