technobabble66
Meat Popsicle
Hey Earle, got a copy & paste version of them for those of us sans BS? (ianh's spreadsheet FTW!!)
My Rogers Clone Recipe Tastes Great
- Thread starter chrisluki
- Start date
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earle
Choc wheat fiend
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Coodgee
Well-Known Member
I've never used chocolate wheat malt so have no idea what it does? What is the reasoning behind adding it? From reading the thread it seems like it was a way of darkening the beer while sticking to the malts listed on the blackboard at the brewery (one of which was wheat)?
Coodgee
Well-Known Member
check out the "Weyerman Malt Aroma Wheel on this site. A good resource: https://bsgcraftbrewing.com/weyermann-chocolate-wheat-25kg
technobabble66
Meat Popsicle
Yep, mainly used for colouring, i'd say. Similar to my use of Midnight Wheat (And fwiw, similar to Earle, i got 1/5th sack of it in a BB, everything gets some if i can). The MW lends a tiny bit of flavour, so i'm guessing the Choc wheat would be similar, maybe a bit more flavour again, given a bit more is required for the colour impact.Coodgee said:
Back to me B) I just compared mine to the real thing. I'd drop the wheat in mine - stands out like dog's balls. There might be a whisker in there, like 2-5%, but i'd be satisfied to try the next one without any (aside from the Midnight Wheat). So i'd increase the balance of Ale, Vienna and Munich malts.
So in short, mine is starting to look more like Earle's :lol:
Coodgee
Well-Known Member
This is my slight adaptation of Earle's recipe. Main change is centennial instead of cascade and carafa special II instead of the choc wheat.
Code:
Recipe Specifications
--------------------------
Boil Size: 30.60 l
Post Boil Volume: 28.60 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.50 l
Estimated OG: 1.041 SG
Estimated Color: 23.0 EBC
Estimated IBU: 27.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 89.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1.65 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 41.2 %
0.80 kg Munich II (Weyermann) (16.7 EBC) Grain 2 20.0 %
0.80 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 3 20.0 %
0.50 kg Caramel/Crystal Malt - 65L (Bairds) (110 Grain 4 12.5 %
0.20 kg Carapils (4.0 EBC) Grain 5 5.0 %
0.05 kg Carafa Special III (Weyermann) (925.9 EB Grain 6 1.2 %
20.00 g East Kent Goldings (EKG) [5.70 %] - Boil Hop 7 11.8 IBUs
30.00 g East Kent Goldings (EKG) [5.70 %] - Boil Hop 8 10.8 IBUs
50.00 g Centennial [10.00 %] - Steep/Whirlpool Hop 9 5.2 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 10 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 4.00 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 10.43 l of water at 80.5 C 72.0 C 60 min
Sparge: Fly sparge
Coodgee
Well-Known Member
earle said:Now kegged and drinking very well. Will have to get an actual Rogers from the bottle shop to do a side by side.
love that colour. what EBC did your recipe predict? Mine is coming in at 23.6 at the moment. that's with 50grams of carafa special III. was thinking of adding 50grams of special B?
Coodgee
Well-Known Member
56 grams of carafa special III will get me to 27.4EBC. hopefully that is not too much. I think the dark colour is an important part of the beer.earle said:
Coodgee
Well-Known Member
I just realised I can actually get chocolate malt. Was the reason you dropped the choc from 100 to 50 because it was too roasty/chocolatey? if so I will probably go with version 2 grain bill. What would you change if you brewed it again now? I was thinking of using 1272 american ale II just to give it a bit more fruit and complexity which is not out of place in a mild. But the original rogers is pretty clean so maybe just US-05.
regarding colour, an easy way to make it darker is probably to just use a bit of red & green food colouring together. it's tasteless and harmless and would definitely darken the beer.
regarding colour, an easy way to make it darker is probably to just use a bit of red & green food colouring together. it's tasteless and harmless and would definitely darken the beer.
earle
Choc wheat fiend
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When I tasted my version 1 next to an actual Rogers, the Rogers seemed a bit sweeter. While mine didn't really taste roasty, I though the choc wheat could be over-riding the malt sweetness a little so I halved it in the second version. The second version is probably closer to the mark but I think I prefer the first version. If/when I brew it again I'll probably go back to the first version but I'm also thinking of subbing in whack of biscuit malt to see what that can bring to the party.
Coodgee
Well-Known Member
thanks man. I might try a darker crystal then and go with a bit more choc. would be be keen to have a few beers with you Toowoomba hooligans some time 
Coodgee
Well-Known Member
Got this one set to 18 degrees in the fermenting fridge now. I set my efficiency to 65%, upped the grain % by 20% and only sparged with 8 litres instead of the usual 16.
Code:
Style: Ordinary Bitter (rogers)
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 29.60 l
Post Boil Volume: 27.60 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.042 SG (was originally 1039)
Estimated Color: 27.1 EBC
Estimated IBU: 25.4 IBUs
Brewhouse Efficiency: 70.00 % (got 70% instead of 65%)
Est Mash Efficiency: 80.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
23.00 l Brisbane Water 1 -
1.00 g Salt (Mash 60.0 mins) Water Agent 2 -
2.16 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 3 48.6 %
0.96 kg Munich II (Weyermann) (22.0 EBC) Grain 4 21.6 %
0.96 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 5 21.6 %
0.24 kg Caramel/Crystal Malt - 65L (Bairds) (145 Grain 6 5.4 %
0.06 kg Chocolate Wheat Malt (1100.0 EBC) Grain 7 1.4 %
0.06 kg Special B (Dingemans) (300.0 EBC) Grain 8 1.4 %
20.00 g East Kent Goldings (EKG) [5.70 %] - Boil Hop 9 12.1 IBUs
20.00 g East Kent Goldings (EKG) [5.70 %] - Boil Hop 10 7.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
56.00 g Centennial [10.00 %] - Steep/Whirlpool Hop 12 5.9 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
Mash Schedule: Low Gravity Mash
Total Grain Weight: 4.44 kg
----------------------------
Name Description Step Temperat Step Time
Sacc Rest Add 16.00 l of water and heat to 68.0 C 68.0 C 60 min
Mash Out Heat to 75.0 C over 5 min 75.0 C 10 min
Sparge: Fly sparge with 8.05 l water at 75.0 C
Notes:
------
mash ph 5.5, no acid addition. post boil ph 5.3.Dickster86
Member
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Soooo. Anybody got any idea of how i might convert this to an extract / partial recipe???
I was stupid and promised a mate i would make a tasty mid strength, and so looking at doing a rogers.
It will be a 27L batch in total (1 keg and 24 x 330ml bottles), and the boil will be about 14L
So far i am looking at a tin of amber malt extract, a tin of wheat extract, and a grain steep using some pils.
Was also going to add some maltodextrine for some head retention and mouthfeel.
Have already got the EKG, Cascade and Ella hops. Thinking a 60 min boil with 30g of EKG, 10min Boil with 10g Cascade. Then dry hop with 20g Cascade and 30g Stella (oops i mean Ella )
I was stupid and promised a mate i would make a tasty mid strength, and so looking at doing a rogers.
It will be a 27L batch in total (1 keg and 24 x 330ml bottles), and the boil will be about 14L
So far i am looking at a tin of amber malt extract, a tin of wheat extract, and a grain steep using some pils.
Was also going to add some maltodextrine for some head retention and mouthfeel.
Have already got the EKG, Cascade and Ella hops. Thinking a 60 min boil with 30g of EKG, 10min Boil with 10g Cascade. Then dry hop with 20g Cascade and 30g Stella (oops i mean Ella
)
Coodgee
Well-Known Member
Just had my first taste of this one sitting in the primary fermenter currently at 4 degrees. I think the chocolate wheat really dominates. It's got a dominant toasty flavour.Coodgee said:
That toast my meld in time, but currently in my very humble opinion my original guess is closer to the original:
Code:
Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
3.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 2 83.3 %
0.25 kg Munich II (Weyermann) (16.7 EBC) Grain 3 6.9 %
0.20 kg Caramel/Crystal Malt -120L (110.0 EBC) Grain 4 5.6 %
0.10 kg Wheat Malt, Dark (17.0 EBC) Grain 5 2.8 %
0.05 kg Special B (Dingemans) (290.6 EBC) Grain 6 1.4 %
20.00 g Centennial [9.30 %] - Boil 20.0 min Hop 7 12.4 IBUs
10.00 g Simcoe [13.20 %] - Boil 5.0 min Hop 8 2.9 IBUs
1.10 tsp Brewbrite Slurry (Boil 0.0 mins) Fining 9 -
30.00 g Centennial [9.30 %] - Steep/Whirlpool 5 Hop 10 3.1 IBUs
30.00 g Simcoe [13.20 %] - Steep/Whirlpool 5.0 Hop 11 4.4 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 12 -
