isb roger clone
Selected Style and BJCP Guidelines
11A-English Brown Ale-Mild
Minimum OG: 1.030 SG Maximum OG: 1.038 SG
Minimum FG: 1.008 SG Maximum FG: 1.013 SG
Minimum IBU: 10 IBU Maximum IBU: 25 IBU
Minimum Color: 12.0 SRM Maximum Color: 25.0 SRM
Recipe Overview
Wort Volume Before Boil: 28.00 l Wort Volume After Boil: 21.00 l
Volume Transferred: 21.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 21.00 l Volume Of Finished Beer: 21.00 l
Expected Pre-Boil Gravity: 1.028 SG Expected OG: 1.037 SG
Expected FG: 1.010 SG Apparent Attenuation: 72.9 %
Expected ABV: 3.6 % Expected ABW: 2.8 %
Expected IBU (using Tinseth): 31.3 IBU Expected Color (using Morey): 10.3 SRM
BU:GU ratio: 0.85 Approx Color:
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
Australian Traditional Ale Malt 3.000 kg 94.0 % 4.1 In Mash/Steeped
Australian Crystal 140 0.070 kg 2.2 % 2.1 In Mash/Steeped
Australian Dark Crystal 0.070 kg 2.2 % 3.1 In Mash/Steeped
Australian Chocolate Malt 0.050 kg 1.6 % 7.6 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.5 % 37 g 30.0 Loose Pellet Hops 60 Min From End
US Cascade 4.5 % 45 g 1.3 Loose Pellet Hops 1 Min From End
Yeast
DCL S-04-SafAle English Ale
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F)
Step Type Temperature Duration
Rest at 68 degC 60
Hi,
I'm looking for a kits and bits idea that might come close to a Little Creatures Brewing Co Rogers.
Cheers for any ideas,
John.
Nice tip- never boiled down that far before. Will definately give it a try.G'day John
This is what is written up on the Little Creatures blackboard.
"Rodgers-
Pale Ale Malt, Vienna, Carapils & Wheat malt,
US & Tas Cascade "
This beer is much darker then the grain bill suggests and I'm told that the choc/roasted flavour and colour is achieved by kettle caramelizing.
(making toffee out of the malt extract)
So to get something similar as a K&K you have to be a little creative.
Option 1)
Use 1.5kg of the Caramalt, not the pale lager extract with your 1.8kg can
S04 yeast will help & Cascade Hops 1g per L (seeped for 5 mins) and 1g/L Cascade dry hopped after 4-5 days
Option 2)
I really recommend you should get your hands on a small amount of grains,
25-35g roasted barley, crush it and let it sit in 1L cold water, cover & chuck it in the fridge, overnight (the day before you brew).
Strain and boil the liquid only (not the grains) & use it to rinse out your cans, instead of using the kettle.
This cold extraction of roasted grain will give you the roast flavour without the harsh astringency/burnt notes.
Use S04 yeast will help & Cascade Hops 1g per Litre (seeped for 1 min) and 1g/L Cascade dry hopped after 4-5 days
This is just the way I would produce something close as a K&K,
It's best to try and add some Vienna & Carapils grains and make a mini mash.
Take a litre from the mash chuck it in a separate pot and boil it until it turns a DARK red to brown. Add the rest of the mash liqueur on top of this toffee before it burns. Tricky but well worth the effort.
Hope this helps?
James
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