BrewWorm
Active Member
I posted this over in the All-Grain Forum, but that's probably the wrong spot...
So I've become obsessed with Rogue's Irish Style Lager. It's a crisp lager with slight fruity notes (combo of hop citrus and yeast pear/apple), with a moderately hop forward character. Not sweet, not bitter but a well balanced, super drinkable beer.
I love Rogue because they tell you exactly what's in their beer. In this case it's Great Western Pale, Crystal 15, Wheat & Acidulated Malt, Sterling Hops, Czech Pils yeast, and water. 12 deg Plato, 28 IBU, 75% Apparent Attenuation, 9.8 deg L (I don't believe this figure as the beer is super light, looked closer to 6 SRM).
I don't have my laggering setup complete yet, so for Ntl. Homebrew Day, I'll be doing an Ale inspired by this delightful lager.
I'm unsure about the amount of aroma hops. I want a detectable hop nose, but not overbearing....
Also, what category do you think this would go into, in terms of BJCP?
Anything look off about my recipe? (hand calc'd BTW)
Here's my plan: 15 gal batch
Pale Malt (2 Row) US 25 lbs
White Wheat 1.25 lbs
Acidulated Malt 0.75 lbs
Crystal 40 0.5 lbs
Carafoam 0.25 lbs
This should give me ~13 deg Plato @ 75% efficiency,
Mash at 151 degF for 60min
2.75oz Sterling (7.5% AA) @ 60 min - 23 IBU
1.5 oz Sterling (7.5% AA) @ 15min - 6 IBU
1.5 oz Sterling (7.5% AA) @ flameout
Wyeast 1007 German Ale @ 63deg for 5days then up to 68deg for 5days
So I've become obsessed with Rogue's Irish Style Lager. It's a crisp lager with slight fruity notes (combo of hop citrus and yeast pear/apple), with a moderately hop forward character. Not sweet, not bitter but a well balanced, super drinkable beer.
I love Rogue because they tell you exactly what's in their beer. In this case it's Great Western Pale, Crystal 15, Wheat & Acidulated Malt, Sterling Hops, Czech Pils yeast, and water. 12 deg Plato, 28 IBU, 75% Apparent Attenuation, 9.8 deg L (I don't believe this figure as the beer is super light, looked closer to 6 SRM).
I don't have my laggering setup complete yet, so for Ntl. Homebrew Day, I'll be doing an Ale inspired by this delightful lager.
I'm unsure about the amount of aroma hops. I want a detectable hop nose, but not overbearing....
Also, what category do you think this would go into, in terms of BJCP?
Anything look off about my recipe? (hand calc'd BTW)
Here's my plan: 15 gal batch
Pale Malt (2 Row) US 25 lbs
White Wheat 1.25 lbs
Acidulated Malt 0.75 lbs
Crystal 40 0.5 lbs
Carafoam 0.25 lbs
This should give me ~13 deg Plato @ 75% efficiency,
Mash at 151 degF for 60min
2.75oz Sterling (7.5% AA) @ 60 min - 23 IBU
1.5 oz Sterling (7.5% AA) @ 15min - 6 IBU
1.5 oz Sterling (7.5% AA) @ flameout
Wyeast 1007 German Ale @ 63deg for 5days then up to 68deg for 5days
