Jolly Pumpkin Brewing Company La Roja clone
La Roja clone
(5 gallons/19 L, all-grain)
OG = 1.062 FG = will vary IBU = 25 SRM = 21 ABV = around 7%
“This one of our signature beers, if you will. It is loosely based in the Flanders sour red tradition.” — Ron Jeffries
Ingredients
8 lb. 5 oz. (3.8 kg) blend of Pils and pale malts 1.0 lb. (0.45 kg) malted wheat 1 lb. 4 oz. (0.57 kg) Munich malt (10 °L) 13 oz. (0.37 kg) crystal malt (120 °L) 0.50 oz. (14 g) black malt 1 lb. 2 oz. (0.51 kg) dextrose (added to kettle) 4 AAU Hallertau hops or other noble hop (60 min.) (1.0 oz./28 g of 4% alpha acids) 4 AAU Hallertau hops or other noble hop (30 min.) (1.0 oz./28 g of 4% alpha acids) Wyeast 3763 (Roeselare Ale) blend 1 cup corn sugar (for priming)
Step by Step
Mash the grains at 154°F (68°C) and hold for 60 minutes. Mash out, vorlauf, and then sparge at 170°F (77°C). Boil for 60 minutes, adding the hops at the beginning of the boil and again with 30 minutes remaining. When the boil is finished, chill the wort rapidly to 65°F (18°C). Ferment at 68°F (20°C), then rack to barrel or into a fermenter with oak cubes (or other alternative oak) for aging. Wyeast 3763 (Roeselare Ale) is a blend of lambic cultures, including a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture. Wyeast recommends aging beers brewed with this yeast for up to 18 months to get a full flavor profile and for the acidity to develop. Bottle or keg as usual; heavy-duty bottles are recommended.
Extract with grains option: Omit the 2-row pale and Pilsner malts. Add 1 pound (0.45 kg) Muntons light dried malt extract and 4 pounds 14 ounces (2.2 kg) Muntons light liquid malt extract. Steep the grains in 4.6 quarts (4.4 L) water at 154°F (68°C) for 45 minutes. Rinse with 2.3 quarts (about 2.2 L) of water at 170°F (77°C). Add water to make 3 gallons (11 L), add the dried malt extract, and bring to a boil. Boil for 60 minutes, stirring in the liquid malt extract for the final 15 minutes of the boil. Chill the wort, transfer to your fermenter, and top up with filtered water to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.
