Ruby Red Ale (St Peter's)

[Wez]

I've been really impressed with bottles of St Peter's Ruby Red Ale that I've had recently and I'd like to have a go brewing something similar. The bottle says 'subtle malt undertones and a distinctive spicy hop aroma from styrian goldings' I definately get the styrians but also get some cloves and a fruity raisin like flavour (which I understand can come from special B along with the red colour) I've also managed to get a red hint by using small amounts (~1.5%) chocolate malt so I've come up with this:

4750gm Pale Malt 93.5%
260gm Special B Malt 5%
80gm Chocolate Malt 1.5%
45gm Northdown [7.90 %] (90 min) Hops ~ 35 IBU
50gm Styrian Goldings [3.30 %] (15 min) (Aroma Hop-Steep) Hops

Having never used special B before I don't know if this is too much/too little i've just gone with the beersmith colour guide so i'm open to suggestions to tweak this recipe before I plunder in and brew up!

Also I'd like to try using a liquid yeast, can anyone point me in the direction of a yeast that might give the 'cloves' that I've picked up on?

I'd be grateful for any pointers. Thanks!

Wez

[Martin the fish]

No help from me there Wez i'm afraid as i'm a noobie. Very interested in this recipe though as i'm looking to do a ruby/red coloured Ale.

Good luck

[Wez]

Do people use Special B in Ales or is it normally just in Belgain Beers?

Would be grateful of some pointers, wanting to place an order tomorrow.

Cheers.

[steve_flack]

It is very easy to overdo Special B and 5% is pretty much the top end of what you'd use. I doubt that's what they're using though. My money would be on ordinary dark crystal.

[Wez]

Hmmm, that's interesting thanks SF, i need to try to get raisen and clove, i'm obviously still on the learning curve so would like to know how I would get those 'notes' yeast?

[steve_flack]

Clove notes are usually from phenols and they'd get there either from the yeast or addition of cloves to the beer (which is unusual). It would be quite odd for a british yeast to give clove notes - they're more common in Belgian yeasts or German Weizen yeasts.