Latrobe Brewing Company: Rolling Rock Extra Pale clone
Rolling Rock Extra Pale is the United States leader in a beer using an “off-flavor” to differentiate itself from all of the other American pale lagers. Rolling Rock has made a name for itself by brewing a pale lager with a significant amount of DMS (Dimethyl Sulfide) in its flavor profile. The best way for a homebrewer to get this flavor in your beer is to boil your beer with the lid of your pot covering as much of the kettle as possible without boiling over.
Latrobe Brewing Co.’s Rolling Rock Extra Pale clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.041 FG = 1.006
IBU = 21 SRM = 2 ABV = 4.5%
Ingredients
6.5 lbs. (3 kg) 6-row pale malt
1 lb. (0.45 kg) flaked rice
1.5 lbs. (0.68 kg) flaked corn
5.6 AAU Willamette hops (60 min.) (0.5 oz./14 g at 5% alpha acids)
2.25 AAU Tettnanger hops (60 min.) (0.5 oz./14 g at 4.5% alpha acids)
½ teaspoon Irish moss (15 min.)
White Labs WLP840 (American Lager) or Wyeast 2035 (American Lager) yeast
¾ cup (150 g) dextrose (if priming)
Step by Step
Mash grains at 153 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 167 °F (75 °C) to collect approximately 7 gallons (26.5 L) of wort. Boil for 90 minutes, with the lid on your kettle while being careful not to cause a boil-over. Add hops at times indicated. Chill to 68 °F (20 °C), aerate, and pitch yeast. Hold beer at 68 °F (20 °C) until the yeast starts fermenting, and then cool to 52 °F (11 °C) for the remainder of fermentation.
About 3 days after hitting yoru final gravity, raise the temperature of the beer to about 68 °F (20 °C) for 3 days for a diacetyl rest. Transfer to secondary and lager the beer at about 35 °F (2 °C) for another 3 weeks before bottling or kegging.
Partial mash option: Reduce the 6-row pale malt in the all-grain recipe to 2 lbs. (0.91 kg), reduce the flaked corn to 1 lb. (0.45 kg), and eliminate the flaked rice. Add 2 lbs. 10 oz. (1.2 kg) light dried malt extract and 0.5 lb. (0.23 kg) rice syrup solids. Steep the 6-row pale malt and flaked corn in a muslin bag in 1 gallon (3.8 L) of water at 150 °F (65 °C) for 45 minutes, stirring occasionally.
Remove grains from the wort and rinse with 2 qts. (1.8 L) of 170 °F (77 °C) water and then top the kettle up to 6 gallons (23 L) and add the extracts. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
