Rohan Red Ale Recipe
  
 
 
 
 
 
Designed by “Gandalf” Mithrandir Olorin, a.k.a. Zach Hilgers
  
  Instructions:  
  Smack the Activator according to instructions on back of the yeast package. Heat 2 gallons R.O. water & Gypsum to 160*F. Place grains in muslin bag and steep for 30 minutes. Remove bag and discard grains. Add syrup and bring to boil for 15 minutes. Add East Kent Goldings hops and boil for 45 minutes. Add half of Fuggles hops and Irish Moss and boil for 10 minutes. Add the other half of Fuggles hops and boil for last 5 minutes. Remove heat. Place 3 gallons of cold R.O. water to fermenter, then while straining hops, add wort to fermenter. Cool until below 80*F, aerate well by shaking carboy, then pitch yeast. Ferment at 65-74*F for 1 week. Rack to secondary fermenter and ferment another 3-7 days. Rack into bottling bucket. Heat and boil 1 pt water and dextrose for 5 minutes, then add to bottling bucket. Swirl gently but thoroughly. Bottle and cap bottles. Store bottles for 7-10 days, then chill bottles as needed and enjoy. Feel free to call if you have any questions on this recipe.  
 
 
  #1191 Rohan Red w/ Wyeast Activator
$35.64
  Shipping add $2.00 more for cold pack on Liquid Yeast
 
  Rohan Red with Danstar Nottingham yeast
$30.14
  Add a Muslin Grain Bag (NOT INCLUDED)
$.85
  #1904 One Shot Priming Sugar (5 OZ)
$.79
 
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