Ruby Ale request

[Gastronaut]

I've been asked to do a brew for a friend's parents' ruby wedding anniversary (very chuffed to have been asked!) and having looked at a few threads on the site have decided to try and produce a ruby coloured ale by going down the higher proportion of crystal and longer boil route rather than by adding roast barley. I'd like to aim for quite a malty flavour rather than making it particularly hoppy, and looking for something around 4.5%. Does anyone have any suggestions for a recipe?

Many thanks,

Andy

[mr bond]

I have cheated the longer boil route/method by taking 2 to 5 litres of the first runnings and boiling rapidly in another pot down to a 1/4 of original volume and adding back to the kettle at flame out.Darkens and brings out a caramelly sweetness without having to use large amounts of crystal.
It worked a treat in a dunklweizen I did.

[DRB]

If you add black malt to the last 10/15 min of the mash that will give you a nice colour without adding the flavour of that particular grain, therefore you do not need to add so much crystal.

[Dennis King]

If you have the GrahamWheeler book try Cameron Strongarm.

[Gastronaut]

Thanks all, I don't have the Wheeler book unfortunately - can you give me an idea of what's in the Strongarm Recipe?

[Gastronaut]

Ah - just found it under the Norman's Almanac Recipies -

viewtopic.php?t=5022&highlight=strongarm

Thanks! Looks like exactly what I'm after...

Andy