Roger, Roger Ale Recipe
Roger, Roger Ale (25 Litres)
There’s no need to ask permission, this prototype mid-strength is cleared to depart. A crafty alliance of English Mild Ale and American Amber Ale will take your tastebuds on one lofty adventure. Climbing on lifted aromas of caramel toffee and citrusy hops, you’ll level out to smooth crystal malt flavours with mild citrus-driven resinous bitterness. Medium bodied with an ABV of just 3.8%, it’s the perfect beer for maintaining cruising altitude. So, get brewing and bring some in to land. Over and out.
- 1 x 1.7kg Australian Pale Ale
- 1 x 1.5kg Amber Malt Extract
- 1 x 200g Dark Munich Malt Grains
- 1 x 25g Cascade Hop Pellets
- 1 x 25g Chinook Hop Pellets
- 1 x 25g East Kent Goldings (EKG) Hop pellets
- 1 x 11.5g Safale US-05 Dry Yeast
- 1 x 250g Coopers Carbonation Drops
- Colour: Amber/Copper
- Body: Medium
- Bitterness: Medium
- Approx. Alcohol Level: 3.8% ABV
- Naturally Carbonated: Natural
STEP 1: Mix
The day before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack). Place the grains in a plastic zip-lock sandwich bag and crack them using a rolling pin. Add the cracked grain and 2 litres of cold water, fit the lid and sit in the fridge overnight. Brew day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grains back into the pot. Place the strained liquid onto the stovetop, bring to the boil, add 25g of EKG Hop Pellets and allow to boil for 15mins. Remove from the heat then add 25g of Cascade Hop Pellets, fit the lid and leave to steep for one hour. Cool the liquid by placing the pot in a bath of cold water for about 15mins then strain into a Fermenting Vessel (FV). Add the Australian Pale Ale and Amber Malt Extract then stir to dissolve. Fill with cool water to 20 litres, stir vigorously and check the brew temperature. Top up to 25 litres with warm or cold water (refrigerated if necessary) to get as close to 20C as possible. Sprinkle on the US-05 yeast and fit the lid (keep the brew can yeast sachet in the fridge as a spare).
STEP 2: Brew
Place the FV in a location out of direct sunlight and try to ferment at 18 to 20C. Fermentation should take 10 to 14 days. At around Day 7, add 25g of Chinook Hop Pellets to the brew by wrapping them in a mesh cleaning cloth (pulled straight from the pack) and place directly on top of the brew then re-fit the lid. On day 10 check the specific gravity (SG). Check the SG again the following day and so on.
STEP 3: Bottle
The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps. Store the bottles upright in a location out of direct sunlight at or above 18C.
STEP 4: Enjoy!
After at least two weeks, check for sufficient carbonation by squeezing the PET bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind. Expect the alcohol content to be approximately 3.8% ABV.
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