This recipe was designed by homebrewer Andrew Saunders and adapted by Big Brew 2024 sponsor Rahr Malting Co. Check out all of the official recipes and join the Big Brew 2024 celebration on May 4, 2024. Download the recipe PDF for easy printing!
Inspired by the Star Wars original trilogy, the Pop Culture Brews podcast (2019-2021) crew set out on an intergalactic mission to create beer recipes inspired by episodes IV, V, and VI. See all three Star Wars-inspired beer recipes here.
For the final episode in the trilogy—Return of the Jedi (1983)—Pop Culture Brews cohost Andrew Sanders crafted a pale ale recipe reminiscent of Endor, the forest moon that is home to the furry and ferocious Ewoks.
Andrew wanted Return of the Jedi Pale Ale to have more piney and earthy hop notes to reflect the forest setting of the final battle between the Rebels and the evil Empire. As a result, Return of the Jedi Pale Ale uses the same grist as A New Hope Pale Ale, but changes the dry hop additions to Simcoe and Chinook for a more West Coast-style hop.
May the wort be with you.
This recipe was designed by homebrewer Andrew Saunders and adapted by Big Brew 2024 sponsor Rahr Malting Co. Check out all of the official recipes and join the Big Brew 2024 celebration on May 4, 2024. Download the recipe PDF for easy printing!
Inspired by the Star Wars original trilogy, the Pop Culture Brews podcast (2019-2021) crew set out on an intergalactic mission to create beer recipes inspired by episodes IV, V, and VI. See all three Star Wars-inspired beer recipes here.
For the final episode in the trilogy—Return of the Jedi (1983)—Pop Culture Brews cohost Andrew Sanders crafted a pale ale recipe reminiscent of Endor, the forest moon that is home to the furry and ferocious Ewoks.
Andrew wanted Return of the Jedi Pale Ale to have more piney and earthy hop notes to reflect the forest setting of the final battle between the Rebels and the evil Empire. As a result, Return of the Jedi Pale Ale uses the same grist as A New Hope Pale Ale, but changes the dry hop additions to Simcoe and Chinook for a more West Coast-style hop.
May the wort be with you.
Ingredients:
- Malts
- 5.5 lb (2.5 kg) Rahr Pale Ale malt
- 3.0 lb (1.4 kg) Crisp Finest Maris Otter Ale malt
- 0.75 lb (0.34 kg) Rahr White Wheat malt
- 0.5 lb (0.23 kg) Rahr Dextrin malt
- 0.5 lb (0.23 kg) Simpsons Crystal Light malt
- 0.25 lb (0.11 kg) Weyermann® Munich Type 1 malt
- Hops
- 0.5 oz (14 g) Citra hops, 12% a.a. (60 min)
- 1.0 oz (28 g) Citra hops, 12% a.a. (20 min)
- 1.0 oz (28 g) Citra hops, 12% a.a. (10 min)
- 1.0 oz (28 g) Citra hops, 12% a.a. (5 min)
- 3.0 oz (85 g) Simcoe hops, 13% a.a. (dry hop)
- 3.0 oz (85 g) Chinook hops, 13% a.a. (dry hop)
- Yeast
- California Ale Yeast
Specifications:
Yield: 6 US gal (22.7 L)
Original Gravity: 1.042 (10.5°P)
ABV: 4.5%
IBU: 60-65
SRM: 5
Directions:
Mash grains at 149°F (65°C) for 60 minutes. Mashout at 167°F (75°C) for 10 minutes.
Conduct a 60-minute boil, following the hop additions as listed in the ingredients. It is suggested to bag each hop addition so they can be removed.
Chill beer and pitch yeast at 65°F (18°C) or at the temperature called for by your preferred yeast.
Ferment at 65°F (18°C) for around 10 days. When primary fermentation is finished, add the dry hop additions for 5-7 days.
Notes:
- This 6-gallon recipe assumes a loss of ~0.8 gallons.
- This recipe has been adapted for Big Brew 2024
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