one of the reasons why i love the rogue website so much is the education offered

Rogue Ales are made with the finest hops and barley malt, free range coastal water and Pacman top fermenting proprietary yeast. Preservative, additives, chemicals: Never! Rogue does not pasteurize its products. Kegs to Go Available!
Rogue Ales are bottled using an oxygen absorbing cap, brown glass for better shelf life, and plenty of malted barley and hops to provide stability.


Plato: A description of the ratio of fermentable malts to water.
A quick way to convert degrees Plato to an approximate ABV is to divide Plato by 2.5 (note, this is not exact!)
IBU: International Bittering Units; parts per million of isomerized hop resins in beer, related to the amount of alpha acid of the hops.
Apparent Attenuation: measure of the difference between the original and ending specific gravity after fermentation. Pacman yeast eats a lot of sugar, but leaves complex sugars.


Lovibond: a color indicator-the higher the number, the darker the product.
Malts: Pale malt is always a 2-row blend of #1 Harrington and the rare Klages from carefully selected gene strains, grown on fertilizer-limited, volcanic rich Northwest lands, carefully graded for plump and protein. Speciality grains are generally from small European maltsters.
Hops: Northwest-grown European varieties, hand selected for look and smell, female only, kilned lupulin-abundant herbicide limited.
Yeast: Rogue’s proprietary ale yeast is PacMan. "Pacman is really great yeast; everything about it is good. Pacman attenuates well, is alcohol tolerant, and it produces beers with no diacetyl if the beer is well made. It’s very flocculent, which makes it a great choice for bottle conditioning. I ferment almost all my beers at 60deg.F; once in a while for certain styles I’ll ferment as high as 70deg.F, but never higher. Use lots of oxygen, and a high pitch rate. I never repitch past the 6th generation, and I always use Wyeast Yeast Nutrient."
- John Maier, Brewmaster, Rogue Ales


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