Brewer's Connection



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Malt Extracts


Yeast Options



  1. If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to to add it after the wort has cooled, refer to step 11.
  2. Put the grains into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 162° F then turn off heat and add grain bag. DO NOT add grains to water above 165° F.
  3. Leave pot uncovered during this time, let temperature rest down to 155° F. Hold at 154º-165ºF 20 minutes. Stiring grain bag gently from time to time.
  4. Remove grain bag and let it drain into the brew pot. DO NOT squeeze grain bag.
  5. Rinse grains over brew pot by slowly pouring 1 cup of HOT tap water over the top of the grain bag. Discard grains.
  6. With the heat off, add 1/2 of the liquid malt extract only and stir. You will be adding the remaining half at the end of the boil. Turn on heat and while stirring bring to a boil. You will be doing a 60 minute boil.
  7. After your boil begins, add 1 oz of UK Phoenix Hops. Make sure your boil is a calm boil. Do not boil too hard, make sure it is a calm boil.
  8. After 30 mins of boil add another 1 oz of UK Phoenix hops. Continue to boil for an additional 25 minutes.
  9. After 55 mins of boil time, turn off heat. Add the remainder of the liquid malt extract. Stir. Add the Irish Moss, along with the last 1 oz of UK Phoenix Hops. Bring back to boil while stirring to make sure the malt extract has completely disolved. Boil 5 minutes, turn off heat.
  10. Cool the wort and add to fermenter on top of 2 gallons of very cold / ice water. HINT: 8 lbs of filtered ice = 1 gallon of water.
  11. Top off to 5 gallons. After the wort cools to 80° or below open the yeast package and pour the contents on top of the wort.
  12. Ferment for 7-10 days at 68°-72° F. Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.
  13. The final specific gravity should be 1.012-1.014. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days. Chill as needed and enjoy!

Rossco's Roasted Ale Recipe

Yeast Options*:

*Liquid yeast shipped 2nd Day Priority Mail with cold pack.

Muslin Bag*

Choose Size

*Not included with recipe.

Priming Sugar

One Shot (5oz) - 99¢

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