RhinoC Posted February 11, 2008 Share Posted February 11, 2008 Hi there, Just a quick note to see if anyone has tried to blend a similar brew to the Little Creatures Rogers? It is a very enjoyable mid-strength and I am keen to get some different ideas from others out there. I have tried this recipe: Morgans royal oak amber Liquid light malt 1.5kg Cascade finishing hops Safale yeast Although it is a good drop there seems to be something missing and i cannot put my finger on it. Does anyone have any ideas? Cheers Rhino Link to comment Share on other sites More sharing options...
PB2 Posted February 11, 2008 Share Posted February 11, 2008 The colour of Rogers' Beer is quite high, 37.6EBC (around the colour of our Bitter Home Brew) but the bitterness is very low, 17.1IBU (slightly higher than our Wheat Beer). It has plenty of hop aroma (late hopping, probably Cascade and Chinook) that blends nicely with a malty taste and slighty sweet finish - and only 3.8%ABV! I am guessing your brew is too high in bitterness?? Higher bitterness would mask the slightly sweet finish from the crystal malt. Assuming you made the brew to 23 litres, your alcohol level would be too high as well. You could try: Coopers Australian Pale Ale 1.7kg Thomas Coopers Amber Malt 1.5kg Cascade Hop Pellets 10g + 20g Chinook Hop Pellets 20g BrewCellar American Ale Yeast 15g Bring the amber malt (about 1/2 of the can) to the boil in 2 litres of water and add 10g of Cascade for a 15min rolling boil. Then take off the heat and add the rest of the hops, cover and leave to steep for 1 hour. Strain the contents into the fermenting tub (should be able to buy a straining bag from your local home brew shop), mix the rest of the ingredients and top up to 25litres. Pitch the yeast and try to ferment between 18C to 22C. Link to comment Share on other sites More sharing options...
RhinoC Posted May 11, 2008 Author Share Posted May 11, 2008 Hi Paul, Mate thanks for your help, and i am hoping you can help out again??? I tried the recipe you wrote here for me and found the colour was still quite light, only slightly darker than my Pale Ale which i use the Light malt rather than the amber malt. I have tried another batch brewing at the moment with the Coopers IPA, i looks darker but i will wait and see. My question is, how do i get that darker colour? Should i maybe also use a dry malt? And the final ABV was 3.2% using half can of Malt. With extra malt i could possibly get closer to 3.8%??? And secondly, can i leave a strainer bag and contents in the wort for the duration of fermentation? Would this allow for a darker colour? Thanks for you help here mate, it is good fun trying to get a new recipe sorted and so far using only Coopers products... Cheers Rhino Link to comment Share on other sites More sharing options...
PB2 Posted May 12, 2008 Share Posted May 12, 2008 G'day Rhino, I meant for you to use the whole can (1.5kg) of Amber malt Extract. Use half the can in the boil and the rest goes straight into the fermenting tub. Thomas Coopers IPA is way to bitter for the Rogers' style. Leaving the contents of the bag in the fermenting tub might increase the hop character but it won't make the brew any darker. Link to comment Share on other sites More sharing options...
RhinoC Posted May 12, 2008 Author Share Posted May 12, 2008 Thanks Paul, Argh the whole can you say.... I will give it a go. What is the best way to measure the final colour? Can you still buy the charts that used to be around for comparing the colour or is just best to follow your eye? And the same for the bitterness? How do you work out IBU? Maybe i need do some homework... Thanks for all your help, Back to the brew shop..... Rhino Link to comment Share on other sites More sharing options...
PB2 Posted May 13, 2008 Share Posted May 13, 2008 Measuring colour by comparison is the only way for homebrewers - whether it be comparing against a colour chart or side-by-side against the target beer. I don't know of colour charts being available in Aus' as breweries use a spectrophotometer. Bitterness may be measured directly with a HPLC or using an absorption method. Link to comment Share on other sites More sharing options...
KevinH Posted August 2, 2012 Share Posted August 2, 2012 I know this thread is quite old now, but I was just wondering if anybody else ever gave this brew a go? I think I will give it a go once my Golden Ale has finished fermenting. Link to comment Share on other sites More sharing options...
Hairy Posted August 2, 2012 Share Posted August 2, 2012 I enjoy the Rogers' Ale. If you do it, let us know how it turns out. Remember to use the full can of amber malt though [biggrin] Link to comment Share on other sites More sharing options...
Muddy Waters Posted August 2, 2012 Share Posted August 2, 2012 I don't mind the Rogers but I tend to need to drink twice as much [bandit] Link to comment Share on other sites More sharing options...
TimA3 Posted August 2, 2012 Share Posted August 2, 2012 Give this a try: Amber LME 1.5kg Dark DME 0.3kg Light DME 0.2kg Roasted Barley \t0.10 CaraPils \t0.15 Caramel Wheat Malt 0.15 CaraVienna \t0.10 Maltodextrin\t0.20 Goldings 25 @45 Cascade\t 40 @15 Cascade\t 25 @5 Crush the roasted barley and let it sit in 1L cold water, cover & chuck it in the fridge, overnight (the day before you brew).\t\t\t\t\t\t\t Strain and boil the liquid only (not the grains) & use it to rinse out your cans, instead of using the kettle.\t\t\t\t\t\t\t This cold extraction of roasted grain will give you the roast flavour without the harsh astringency/burnt notes. 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.\t\t\t\t\t\t \t\t\t\t\t\t\t Use S04 yeast. 23l Should produce: OG\t1.037 FG\t1.012 \t IBU\t23.5 EBC\t40.6 bulk prime 170g dex 3.7% Link to comment Share on other sites More sharing options...
Dickster86 Posted August 11, 2016 Share Posted August 11, 2016 Its a long time since the last post. But i was just wondering how you ended up going. Did you end up getting fairly close to the target of 3.8%. And di you manage to get the flavours right? I am looking to do this myself soon. But i was thinking along the lines of an amber ale can, an amber malt extract can, some stella and cascade hops (as that is what rogers use), then top the whole thing up to 25L at least. Link to comment Share on other sites More sharing options...
Farls Posted August 12, 2016 Share Posted August 12, 2016 I was looking up Rogers ale recipes a year or so ago and ended up brewing the recipe PB2 posted in this thread. It turned out really well, I enjoyed it, and my family/friends loved it. It's a cracking brew from a very easy recipe. I'll probably up the chinook a bit though, love the chinook. Link to comment Share on other sites More sharing options...
lennyking Posted August 12, 2016 Share Posted August 12, 2016 Hi Farls and all , cant believe at this very moment i was thinking of putting down pb2s Rogers recipe when i read your post , interested to hear what your thoughts on it and hop adjustments ? Cheers Gary Link to comment Share on other sites More sharing options...
Farls Posted August 12, 2016 Share Posted August 12, 2016 It's a crowd pleaser Gary. Very tasty for a mid strength, enough flavour for the those with taste, but not so much to scare off the mainstream drinkers. Next time I do it (when I get around to it) I'll probably add another 10g cascade to the boil and another 15g chinook in the steep. I'll see how that goes, but a dry hop of 20g centennial would suit too I think. Or a dry hop of 20g mosaic would be different, but good. You could obviously really hop it up, and it would very nice, but would be further from the original. Link to comment Share on other sites More sharing options...
lennyking Posted August 12, 2016 Share Posted August 12, 2016 Hey thanks for the reply farls i took some of your advice and added an additional 10gms of chinook !! Let you know how it goes , drinking a cascarillo right now only three weeks in the bottle and awesome . Link to comment Share on other sites More sharing options...
Farls Posted August 12, 2016 Share Posted August 12, 2016 Nice, I reckon the extra 10g chinook will give it the nudge of flavour I felt was missing on an otherwise very good kits and bits beer. I'll keep my eye out for your review in a month or so. The cascarillo is on my to do list, in similar styles I've really liked the chubby cherub and midnight mosaic. One day I'll move on on to more complex stuff, maybe even AG. For now with a young family and busy job, the coopers site recipes and other similar ones I find or make up are easy to do and produce good brews. I love cracking a brew, having that first taste, and thinking "f#&k that's good". Link to comment Share on other sites More sharing options...
Dickster86 Posted September 23, 2016 Share Posted September 23, 2016 Nice' date=' I reckon the extra 10g chinook will give it the nudge of flavour I felt was missing on an otherwise very good kits and bits beer. I'll keep my eye out for your review in a month or so. The cascarillo is on my to do list, in similar styles I've really liked the chubby cherub and midnight mosaic. One day I'll move on on to more complex stuff, maybe even AG. For now with a young family and busy job, the coopers site recipes and other similar ones I find or make up are easy to do and produce good brews. I love cracking a brew, having that first taste, and thinking "f#&k that's good".[/quote'] The cascarillo is a corker. i can definitely recommend. Only bottled it back in late august and already it tastes fantastic. Only comment would be to maybe up the hop bill a little bit. not too much though. Link to comment Share on other sites More sharing options...
lennyking Posted October 13, 2016 Share Posted October 13, 2016 Hi everyone just tried my brew of rogers ale that pb2 formulated a while back ,only change added 10gm extra chinnook hops at flame out ( thanks Farls good tip )and what can i say , absolutely awesome after 6 weeks in the bottle .This is worthy to be in Coopers recipes Paul ? Cheers Link to comment Share on other sites More sharing options...
Farls Posted October 13, 2016 Share Posted October 13, 2016 I'm glad it worked out lennyking. I've recently done the dass alto and helgas kolsch (not quite ready to taste) but I think next up will be the Rogers, definitely worth doing again. With the extra chinook of course. Link to comment Share on other sites More sharing options...
lennyking Posted October 16, 2016 Share Posted October 16, 2016 Yeah that little bit extra chinook works sweet , absolutely think it deserves to be in the recipe list ? Cheers Gary Link to comment Share on other sites More sharing options...
Farls Posted October 17, 2016 Share Posted October 17, 2016 Maybe a new thread is required to get a Rogers style beer on the recipe list. There isn't many on the mid-strength list, and if the Rogers was added it would be the best on it. Link to comment Share on other sites More sharing options...
Farls Posted October 17, 2016 Share Posted October 17, 2016 And for the record I went to brew it again last night, but realised too late I didn't have a can of Amber malt extract. And the electronic scales were flat! I still brewed but changed it around a bit. Light malt extract can in place of amber. With no scales I guessed the hop weight and also chucked in about 20g of left over Amarillo I found in freezer (it must be at least 12 months old) at around 20 min. The rest is the same, cascade in the boil, chinook in the steep. I'll end up with a decent mid-strength session beer, I guess kind of like an American pale ale. I know it won't be as good though as part of what I really liked was the particular sweetness the Amber malt gives. Link to comment Share on other sites More sharing options...
lennyking Posted November 9, 2016 Share Posted November 9, 2016 Ive brewed this three times now {PB2 S Rogers clone }, one is in the fridge as i type and another maturing in the beer cupboard .After circa 8 weeks this is one of the best beers ever especially that extra chinnook .Should go in the recipe section i agree though i brewed mine to 24.5 l and abv 4.9%. Link to comment Share on other sites More sharing options...
Beerlust Posted November 11, 2016 Share Posted November 11, 2016 Maybe a new thread is required to get a Rogers style beer on the recipe list. There isn't many on the mid-strength list' date=' and if the Rogers was added it would be the best on it.[/quote']Ive brewed this three times now {PB2 S Rogers clone }' date=' one is in the fridge as i type and another maturing in the beer cupboard .After circa 8 weeks this is one of the best beers ever especially that extra chinnook .Should go in the recipe section i agree though[/quote']With the advent of the new craft fermenter, & a lot of higher flavoured ABV beers being more popular for ROTM's, unfortunately the mid & light ABV beer categories have been neglected somewhat. I agree, it's probably time for a new addition. In the meantime gents, perhaps give the following a go... Nelson's Light This beer is listed in the light beer section of the Coopers DIY recipe bank, but I'm not sure why it claims to produce a 2.9% ABV beer , as my brewings of this recipe using the ingredients specified, at the ferment volume specified, have me end up with a beer around 3.5% once you include the added sugar required for bottle carbonation. Take my word for it, this recipe produces a truly outstanding light to midstrength beer. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Farls Posted November 20, 2016 Share Posted November 20, 2016 I certainly will take your word for it lusty, your tips on here are always bang on. If you recommend it, it shall be brewed. But, would you do it straight up as is, or tweaked on hops or yeast? Link to comment Share on other sites More sharing options...
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