1. Recipes

Ruddles Best Bitter (Learn to Homebrew 2025 Official Recipe)

ABV: 3.6%

IBU: 30

SRM: 12

OG: 1.036 (9°P)

FG: 1.008 (2°P)

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copper-colored beer in glass goblet

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The 2025 Learn to Homebrew Day (Nov. 1) official homebrew recipe comes courtesy of Alan Dunn, Ruddles Brewery Limited, Langham, Oakham, UK.

Amber Ale

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The 2025 Learn to Homebrew Day (Nov. 1) official homebrew recipe comes courtesy of Alan Dunn, Ruddles Brewery Limited, Langham, Oakham, UK.

Ingredients:

MALTS

  • 4 lb.(1.8 kg) British extra light dried malt extract
  • 8 oz. (227 g) 90L English crystal malt

HOPS

  • 4 HBU (113 MBU) whole English Northdown hops @ 60 min
  • 3 HBU (85 MBU) whole English Bramling Cross or Wye Challenger @ 60 min
  • 5 HBU (142 MBU) whole English Fuggles @ 20 min
  • 1 oz. (28 g) whole English Kent Goldings, 2 to 5 min steep @ knockout

YEAST

  • Wyeast 1275 Thames Valley Ale, or a neutral, well attenuating ale yeast that does not produce excessive fruitiness. Diacetyl is not desirable.

ADDITIONAL ITEMS

  • ¼ tsp. Irish moss
  • ¾ c. corn sugar for priming (bottles) or 1/3 cup corn sugar (keg)

Specifications:

Yield: 5 gallons (18.93 L)

Original Gravity: 1.036 (9°P)

Final Gravity: 1.008 (2°P)

ABV: 3.6%

IBU: 30

SRM: 12

Directions:

Steep crushed crystal malt in 1.5 gallons (5.7 L) water at 150°F (65.5 C) for 30 minutes. Strain and sparge with enough 170°F (76.5°C) water to finish with 2.5 gallons (9.5 L) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.

 Boil 60 minutes. Add flavor hops at 20 minutes. Add Irish moss at 10 minutes. After a total wort boil of 60 minutes, turn off the heat, and rack clear wort into a sanitized fermenter to which 2 gallons (7.6 L) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-L) batch size. Chill the wort to 70°F (21°C). Aerate and add an active yeast starter. Ferment for 4 to 6 days in primary. Then transfer into a secondary fermenter, and chill to 60°F (15.5°C). When secondary aging is complete, prime with sugar, and bottle or keg. Let condition at temperatures above 60°F (15.5°C) until clear and carbonated.

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