Rock Town Hey Y’all Bourbon. Campari. Sweet Vermouth

Boulevardier

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Immerse yourself in the bold flavors of our Red Rock Elephino IPA, a delightful fusion of tropical hop aromas and a hint of caramel malt. Each sip delivers a perfect balance of bitterness and sweetness, with notes of citrus and pine dancing on your palate. This brew is an adventurous journey for the senses, crafted for those who appreciate a truly distinctive India Pale Ale experience.

In a large brew kettle, heat 3 gallons of water to 165°F. Add the crushed pale malt, crystal malt, and carapils malt to the water, stirring well to combine. Maintain the temperature at 152°F for 60 minutes.

Prepare the Mash

After mash time, sparge the grains with an additional 2 gallons of water heated to 170°F. Collect the wort in the kettle.

Sparge

Bring the wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the Centennial hops. With 5 minutes left, add Citra hops.

Add Flavor Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath.

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the American ale yeast. Seal and ferment for 1-2 weeks at 68-72°F.

Fermentation

After fermentation is complete, dissolve the priming sugar in 2 cups of boiling water and add it to the bottling bucket. Transfer the beer from the fermenter to the bottling bucket, mix gently, and bottle the beer.

Bottle the Beer

Let the bottled beer condition for 2 weeks at room temperature before chilling and enjoying.

Condition

Pale Malt

Crystal Malt

Carapils Malt

Hops (Cascade)

Hops (Centennial)

Hops (Citra)

Yeast (American Ale)

Water

Priming Sugar

Red Rock Elephino IPA

Two grilled chicken breasts loaded with Double Barrel BBQ sauce, topped with sharp cheddar cheese, bacon, sauteed mushrooms and onions. Served with red skin mashed potatoes and fresh veggies.

THE LOADED BIRD

Parmesan Alfredo tossed with penne pasta. Topped with Cajun grilled chicken and green onions with toasted cheddar bread on the side.

BLACKENED CHICKEN ALFREDO

CAJUN GARLIC BUTTER

Fresh corn tortilla chips smothered with Alehouse Queso. Served with pico de gallo, cilantro and guacamole. Topped with southwest crema and green onions. Add grilled chicken or Sticky fingers.

ALEHOUSE NACHOS

Fresh baked chocolate chip cookie, topped with vanilla ice cream, hot fudge, pecans, and real whipped cream in its own deep dish!

COOKIE ZOOKIE

Dos Equis

Make Red Rock Elephino IPA Recipe in just 3h . Immerse yourself in the bold flavors of our Red Rock Elephino IPA, a delightful fusion of tropical hop aromas and a hint of caramel malt. Each sip delivers a perfect balance of bitterness and sweetness, with notes of citrus and pine dancing on your palate. This brew is an adventurous journey for the senses, crafted for those who appreciate a truly distinctive India Pale Ale experience.

Red Rock Elephino Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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