| Author |
Message |
    
brett matthews
Intermediate Member
Username: Brettj
Post Number: 322
Registered: 06-2004
Posted From: 58.6.110.14
| | Posted on Tuesday, December 23, 2008 - 10:06 pm: | 
|
Does anyone have a St Rogue Red clone? Someone is now importing the Rogue beers to Australia but at $15 per 600ml bottle I can't say they'll take up too much space in the fridge! |
Mike G.
Intermediate Member
Username: Mikeg
Post Number: 314
Registered: 04-2005
Posted From: 64.68.160.20
| | Posted on Wednesday, December 24, 2008 - 06:20 am: |
|
Brett,
I don't have a recipe, but a bit of info from Rogue's website:
"Saint Rogue Red is made with two-row Harrington, Klages and Munich malts, along with Hugh Baird 30-37, 13-17 Carastan, and Crystal 70-80 malts (44.4% speciality grains .39 lbs grain per bottle); Chinook and Centennial hops "
I believe I read it is 73% attenuated, and hopping is to 44 IBUs.
Good Luck! |
Steve Pierson
Intermediate Member
Username: Stevepierson
Post Number: 417
Registered: 03-2003
Posted From: 66.162.131.35
| | Posted on Wednesday, December 24, 2008 - 07:37 pm: |
|
Here's some information that you may find helpful ...
http://www.ingermann.com/red.html |
brett matthews
Intermediate Member
Username: Brettj
Post Number: 324
Registered: 06-2004
Posted From: 124.150.87.62
| | Posted on Tuesday, December 30, 2008 - 10:43 pm: |
|
Thanks Mike and Steve,
After going through the Ingermann experiments and checking out the Rogue website I've come up with the recipe below. It's something of a rough draft.....I can't get my mitts on carastan so I'll run with British crystals and I'll change the recipe accordingly. Also, no Centennial here so it's Chinook and Cascade.
St Rogue Red
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 20 Max Clr: 33 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 10.00
Anticipated OG: 1.051 Plato: 12.56
Anticipated EBC: 23.9
Anticipated IBU: 40.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 54.55 L
Pre-Boil Gravity: 1.042 SG 10.43 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
73.0 7.30 kg. Ale Malt (Powells) Australia 1.037 5
8.5 0.85 kg. Munich Malt Germany 1.037 16
4.5 0.45 kg. Crystal 10L America 1.035 20
5.5 0.55 kg. Crystal 30L America 1.035 59
8.5 0.85 kg. Crystal 80L 1.033 158
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Chinook Pellet 13.00 37.9 60 min.
25.00 g. Cascade Pellet 5.75 2.8 15 min.
15.00 g. Cascade Pellet 5.75 0.0 Dry Hop
Yeast
-----
I'll go with Wyeast 1056. I'm thinking of mashing at 65oC and having the mash a little thinner than usual to hit OG 1010 or thereabouts.
I'm not looking for an exact clone - I think that cloning exactly is almost impossible anyway - but something in that style. |
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