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Robin's Red
Robin's Red, a crowd favorite at the BCT Brewing Project.

This beer was the reliable, constant money maker for me in the tap room. The recipe is “brewmaster style” – meaning all the information is there, but you’ll need to do the brewing math for the measures and apply the processes you are comfortable with or can achieve.

I can’t guarantee it will be exactly like the beer I brewed and sold as “Robin’s Red” because there are things that seem insignificant – like the brewers habits and process – that influence the end product. But it will be close.

If you are going to brew it, homebrewer or commercial brewery (a brewer is a brewer), contact me and tell me when and where because I’d like to sit in if I can make it.

Style: Irish Red Ale
Target OG: 1.053 SG
Target FG: 1.010 SG
Calculated ABV: 5.7%
Boil Time: 60 Minutes

Pale Malt (2 Row) US 80.0 %
Rye Malt 7.0%
Caramel Malt - 40L (Briess) 6.0 %
Special B Malt (Dingemans) 5.7 %
Roasted Barley (Muntons ) 1.3 %
East Kent Goldings 60min 27 IBUs
Tettnang Whirlpool 1.5 IBUs

Mash: Single Infusion, No Mash Out. Easy peasy.
152.0 F 60 min
Vorlauf and Sparge

American West Coast Beer Yeast (Danstar #BRY-97) appropriate pitch.
Ferment at 68F until krausen falls
Raise to 72F for 2 days
Lower to 68 for 3 days
Cold crash at 36F for 3 days

If you do water, Sulfate to Chloride ratio 2/1
Nutrients as you wish
Aeration/Oxygenation as you wish
Finings as you wish

Cheers! And have fun,


Robin's Red wort in the grant.
Robin's Red wort in the grant.

Piney the Turtle, designed by Beancurdturtle Brewing LLC
Piney the Turtle, designed by Beancurdturtle Brewing LLC

A friend asked if I could give some big clues on how to brew this beer...

Piney the Turtle is a specialty American Rye Ale. The dry and spicy character of a cleanly brewed rye ale is supported by piney/resinous hops, blue spruce tips, and a touch of juniper berries to create a uniquely refreshing beer with invigorating aromatics. This beer was designed by Beancurdturtle Brewing LLC and brewed (so far) at Phantom Ales in Anaheim California.

Don’t expect to be blown away by some huge palate walloping beer like a DIPA or BBA Stout. The concept calls for an American Rye Ale 6% ABV and about 40 IBU, with additions of select hops, blue spruce tips, and juniper berries used to contribute restrained yet decidedly piney/resinous characters. Balanced and approachable enough to invite a second pint.

This is all a well informed brewer - knowing their overall brewhouse efficiency and brewing calculations - should need to duplicate the recipe brewed at Phantom. Duplicating the recipe will get you close, but process, water chemistry, and all the other factors will effect the final beer. All measurements are in American units to simplify for US homebrewers.

US 2-Row Pale 73%
US Malted Rye 13%
Flaked Rye 9%
Vienna Malt 5%

Mash schedule:
1.25 quarts water per pound of grain
Protein Rest 122F 20 min
Saccharification 150F 50 min
Mash out and sparge

US Magnum 60 min for 22 IBUs
Chinook 30 min for 8 IBUs
Opal 10 min for 5 IBUs
Chinook 10 min for 4 IBUs

Herb addition at 5 min:
Blue Spruce tips at 0.042 ounces per pound of grain
Juniper Berries at 0.016 ounces per pound of grain

Appropriate pitch of WLP001 California Ale Yeast from White Labs, or a trusted West Coast Ale strain
67F until you get to 75% of calculated total attennuation
Let temp rise to 72F max for 4 days
Reduce to 67F and finish

Dry hop at 2 days before cold crash and packaging:
Blue Spruce tips at 0.042 ounces per pound of grain
Juniper Berries at 0.032 ounces per pound of grain
Chinook at same weight as total Chinook added to boil

Try it. Let us know how it turns out. If you're a commercial brewery - please let us know and credit Beancurdturtle Brewing LLC.