My Rogers Clone Recipe Tastes Great

[Coodgee]

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.

That toast my meld in time, but currently in my very humble opinion my original guess is closer to the original:

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 -

My Earle recipe has been in the keg for a week now and is properly carbed. I take back the comment about the roast aroma dominating. It has mostly disappeared and now I get a nice floral aroma from the centennial with a little bit of malt sweetness

 

[Coodgee]

talking to my self here, but a further update on this beer: It's getting better with age. Had another pint last night and it's excellent. Definitely a beer that gets better with a month in the keg.

 

[earle]

Took my recipe from this thread which had the higher amount of choc malt and subbed in a whack of biscuit malt. Really enjoying the flavour of this one.

 

[pcqypcqy]

Took my recipe from this thread which had the higher amount of choc malt and subbed in a whack of biscuit malt. Really enjoying the flavour of this one.

LESS choc malt? Do I even know you anymore?

 

[earle]

LESS choc malt? Do I even know you anymore?

Don't be stupid. Choc malt wasn't reduced, something else was reduced to make way for the biscuit malt.

 

[pcqypcqy]

Don't be stupid. Choc malt wasn't reduced, something else was reduced to make way for the biscuit malt.

Ben hooked me up with some choc wheat, will have to work out what to put it in. Though we know the answer to that is "everything"

 

[Coodgee]

Latest iteration from this thread. Malt bill is same as last time but planning on loading this one up with cascade and using ringwood ale because I have a litre of thick slurry in the fridge:

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 %         
5.00 g                Cascade [6.00 %] - Boil 60.0 min         Hop           9        3.2 IBUs      
50.00 g               Cascade [6.00 %] - Boil 20.0 min         Hop           10       19.3 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        11       -             
35.00 g               Cascade [6.00 %] - Steep/Whirlpool  5.0  Hop           12       2.2 IBUs      
1.0 pkg               Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast         13       -

 

[technobabble66]

Just posted this in the WAYB17 thread:

My latest version of a Roger's Ale clone.

Vol = 22L
OG = 1.040
FG = 1.013
IBU = 24
EBC = 30.5
alc% = 3.8%

1.39kg Ale, Viking (34.8%)
1kg Vienna, Viking (25%)
1kg Munich, Viking (25%)
0.24kg Heritage Crystal, Simpsons (6%)
0.24kg CaraPils, Wey (6%)
0.06kg Midnight Wheat, Briess (1.5%)
0.007kg Acidulated, Wey (1.8%)

11g EKG (5.7%) @FWH
10g each of EKG, Galaxy flowers (11.1%) & Cascade (6.8%) into the cube (@20mins)
10g EKG dry hopped (maybe)

Pitched onto a Mangrove Jacks M44 yeast cake.

Mashed & initial boil on the 9th. Finished boil and cubed on the 11th, pitched onto a yeast cake today, on the 13th.
---------------------------
Seemed to be very close to the right colour & smell of the malts, so fingers crossed.
Not sure if i detected a slight whiff of vinegar from the yeast cake as i drained the cube onto it, so definitely fingers crossed! :unsure:

 

[Gloveski]

Interesting thread definately one I want to have a go at brewing in the not to distant future

 

[Gloveski]

well just ordered the grain for this one will use Hallertauer instead of Liberty in Earle's version . Having just discovered this drop it's my mid of choice so if I can brew something even remotely the same I will be happy

 

[earle]

If you're keen for it to be closer to Rogers use the version with less choc malt.Both versions are tasty though and i personally prefer the version with more choc wheat even though its further away from the original. My latest version has a whack of buscuit as well and is my favourite.

 

[Mardoo]

How hard did you whack it? Erm... really though, how much biscuit did you use?

 

[earle]

Whack it real good

 

[earle]

1/2 kg

 

[scooterism]

Any results?

 

[Lord Raja Goomba I]

I like whacking a biscuit

 

[technobabble66]

As per the WITG thread, my latest Rogers' Ale clone.
Seems fairly close, but yet to do a proper side by side. Very happy with it!


Recipe is here:
http://www.aussiehomebrewer.com/index.php?/topic/85337-My-Rogers-Clone-Recipe-Tastes-Great/page__view__findpo


(EDIT: obviously looks a bit darker in photo than in reality)

 

[Gloveski]

well half way through the keg with this one and the wife really likes it , helps when she is on a fitness kick and can have an awesome tasting beer that is a bit lower in ABV and calories to boot. Great recipe Earle and one I will brew again

 

[Black Devil Dog]

Finally got around to making this, it's been on my 'to do' list for a very long time.

Mine's the one on the right.

Both are pretty much identical to each other in colour, but the colour in the photo isn't true to either beers, they're really more the colour of the beer bottle.

They taste different to each other though. The original is quite a bit sweeter and has more hop aroma.

I like the Lychee hop aroma in the original, but prefer my lack of sweetness.

ABV in mine is 4.3, original is 3.8, so next time I might back mine off a bit to get it closer to the original.

I'm very biased, but I kinda like mine more, even though it has less hop aroma. Definitely brewing it again, maybe go a bit harder with the dry hopping and/or whirlpool hops. Maybe even use different hops.

Thanks to everyone who has contributed to this thread, you all inspired me.

Recipe: Roger The Dodger

Style: Mild Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 59.58 l
Post Boil Volume: 52.08 l
Batch Size (fermenter): 48.00 l
Bottling Volume: 47.00 l
Estimated OG: 1.040 SG
Estimated Color: 28.1 EBC
Estimated IBU: 23.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
2.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
3.50 kg Gladfield American Ale Malt (5.0 EBC) Grain 4 45.2 %
1.70 kg Munich I (Weyermann) (14.0 EBC) Grain 5 21.9 %
1.50 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 6 19.4 %
0.40 kg Cara-Pils/Dextrine (3.9 EBC) Grain 7 5.2 %
0.30 kg Chocolate Wheat (Weyermann) (817.5 EBC) Grain 8 3.9 %
0.20 kg Caramunich I (Weyermann) (100.5 EBC) Grain 9 2.6 %
0.15 kg Acidulated (Weyermann) (3.5 EBC) Grain 10 1.9 %
15.00 g Ella (aka Stella) [13.20 %] - First Wort Hop 11 12.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
25.00 g Ella (aka Stella) [13.20 %] - Boil 10.0 Hop 13 7.0 IBUs
2.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 14 -
10.00 g Ella (aka Stella) [13.20 %] - Steep/Whir Hop 15 3.9 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
75.00 g Ella (aka Stella) [14.90 %] - Dry Hop 0. Hop 17 0.0 IBUs


Mash Schedule: 50 litre Braumeister 40-64-72-78
Total Grain Weight: 7.75 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 64.81 l of water at 42.1 C 40.0 C 0 min
Mash Step Add 0.00 l of water and heat to 64.0 C 64.0 C 60 min
Mash Step Add 0.00 l of water and heat to 72.0 C 72.0 C 30 min
Mash Out Add 0.00 l of water and heat to 78.0 C 78.0 C 30 min



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[peekaboo_jones]

That's a ripper black evil dog, thanks for sharing your recipe I will try it.
Similary I made a mild ale with pale and wheat malt and only 4% wey choc wheat and it came out very dark. I don't have a photo but it seemed much blacker than yours. Weird... Mine was meant to be a mild saison with a touch of crystal wheat but when I did the mash it came out black haha. Must have been weyermann choc wheat...