The Epicurious Wanderers!

Ruby Boots

This beer was a trans-continental effort between myself and a good friend, who’s sadly no longer with us.  Dogger and I discussed this recipe online, often while partaking in cold beers and watching our favourite sports.  As a Canadian he was a passionate Ice Hockey fan, a one eyed Maple Leafs supporter, he tried to educate me to the finer points of the game.  This was often a strange situation as I watched a game on Foxtel and he on his tv, time zones made it even more fun.  At other times my job was to teach him about AFL, again with a 12hour difference one of us may be on the beer while the other was having a morning coffee, invariably though we both turned to beer.  

The beer uses raspberries to give it a soft richness, Dogger had easy access to fresh fruit while I had to be satisfied with the frozen variety.  We experimented with varying grain bills, differing hops and a range of yeasts, eventually coming up with a beer we both were happy with.  We even found a way to ship the beer via our often unreliable postal networks so we could sample each other’s efforts.

Today I’d like to share the recipe with you, it has been tweaked a few more times since then as I’ve changed brew kits and further honed my skills.  Please feel free to share with your brewing friends.  Let me now if you brew this and how it turns out for you.



Ruby Boots v4
Fruit Beer
Type: All Grain Date: 17 Apr 2018
Batch Size (fermenter): 21.70 l Brewer: Simon Brodie
Boil Size: 27.95 l Asst Brewer:
Boil Time: 60 min Equipment: Braumeister 20L
End of Boil Volume 25.15 l Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 20.20 l Est Mash Efficiency 79.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 35.0
Taste Notes:


Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 62.0 %
1.00 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 15.5 %
0.70 kg Carared (39.4 EBC) Grain 4 10.9 %
0.25 kg Munich, Light (Joe White) (17.7 EBC) Grain 5 3.9 %
30.00 g Northern Brewer [8.50 %] – First Wort 60.0 min Hop 6 28.1 IBUs
0.50 kg Candi Sugar, Dark [Boil for 40 min](541.8 EBC) Sugar 7 7.8 %
20.00 g Hallertauer [7.00 %] – Boil 30.0 min Hop 8 11.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 10
1.00 kg Raspberries (Frozen) (Primary 5.0 days) Flavor 11
28.35 g Hallertauer [7.00 %] – Dry Hop 0.0 Days Hop 12 0.0 IBUs

Beer Profile

Est Original Gravity: 1.070 SG Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.0 % Actual Alcohol by Vol: 8.6 %
Bitterness: 39.1 IBUs Calories: 655.6 kcal/l
Est Color: 49.1 EBC  

Mash Profile

Mash Name: Braumeister 4 step lager 75% efficiency Total Grain Weight: 6.45 kg
Sparge Water: 6.87 l Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C Tun Temperature: 20.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
add malt pipe Add 27.04 l of water and heat to 40.0 C over 20 min 40.0 C 0 min
Protein Mode Heat to 52.0 C over 5 min 52.0 C 20 min
Maltose mode Heat to 61.0 C over 5 min 61.0 C 35 min
Saccharification 1 Heat to 69.0 C over 5 min 69.0 C 35 min
Mash Out Heat to 78.0 C over 5 min 78.0 C 10 min
Sparge Step: Fly sparge with 6.87 l water at 78.0 C

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 94.56 KPA Carbonation Used: Keg with 94.56 KPA
Keg/Bottling Temperature: 7.2 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C

One thought on “Ruby Boots

  1. Helen

    This was early in your brewing hobby & Dogger was one of your best brewing buddies.
    Ruby boots is a regular in our keg fridge.