Rogue Ales’ St. Rogue Red Ale clone
St. Rogue Red Ale clone Rogue Ales, Oregon
(5 gallons/19 L, all-grain) OG = 1.052 FG = 1.015 IBU = 42 SRM = 16 ABV = 4.8% For a beers like Saint Rogue Red, a style in which the hops are more predominant, John Maier says that “Increased percentages of specialty malts also allow for increased amounts of hops. This helps create balance in the beer.” Ingredients 7 lbs. (3.2 kg) two-row pale malt 1.0 lb. (0.45 kg) Munich malt 1.0 lb. (0.45 kg) crystal malt (15° L) 1.25 lb. (0.56 kg) crystal malt (40° L) 1.0 lb. (0.45 kg) crystal malt (75° L) 10.5 AAU Chinook hops (90 min.) (0.95 oz./27 g of 11% alpha acid) 9.5 AAU Centennial hops (0 min. or hopback) (1 oz./28 g of 9.5% alpha acid) Wyeast 1764 (Rogue Pacman) or Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast (1.5 qt./~1.5 L yeast starter) 0.75 cups corn sugar (for priming) Step by Step Mash grain in 3.5 gallons (13.2 L) of water at 155 °F (68 ºC) for 60 minutes. Sparge with enough 168–170 °F (~76 ºC) water to collect 6 gallons (23 L) of wort, then add 0.5 gallons (1.9 L) of water. Total boil time is 90 minutes. At beginning of boil, add Chinook hops and boil 90 minutes. At end of the boil, kill heat and add 1 oz. (28 g) Centennial, whirlpool and cover pot. (Option at end of boil: Whirlpool and cover pot. Allow trub to settle, then transfer to fermenter via hopback containing 1 oz./28 g Centennial.) Cool to 68 °F (20 ºC), oxygenate, transfer to fermenter and pitch yeast. Ferment at 67 °F (19 °C) for 7 days, transfer to secondary and condition at 63–65 °F (~18 ºC) for 14 days. Prime and bottle. Allow bottles to sit for one week at 60–70 °F (16–21 ºC), then move into cold storage.
