Rogue Ales: Dead Guy clone
According to Rogue’s website, “In the style of a German Maibock, using our proprietary Pacman yeast, Dead Guy is deep honey in color with a malty aroma and a rich, hearty flavor.”
Dead Guy Ale clone
Rogue Ales, Oregon
(5 gallons/19 L, extract with grains)
OG = 1.065 FG = 1.015
IBU = 40 SRM = 10 ABV = 6.6%
Ingredients
6.6 lbs. (3 kg) golden light liquid malt extract
1.25 lbs. (0.57 kg) Munich dried malt extract
1.25 lbs. (0.57 kg) Carastan malt (15 °L)
11 AAU Perle hops (60 min.) (1.6 oz./45 g of 7% alpha acids)
1 oz. (28 g) Saaz hops (0 min.)
1 tsp. Irish moss (15 min.)
0.5 tsp. yeast nutrient (15 min.)
Wyeast 1764 (Rogue Pacman Ale) or White Labs WLP051 (California Ale V) yeast (2.5-qt./2.5-L yeast starter)
3/4 cup corn sugar (for priming)
Step-by-step
Steep crushed grain in 1.0 gallon (3.8 L) of 152 °F (67 °C) water for 20 minutes. Remove the grain from the wort, then add the dried malt extract. Add water to make 3.0 gallons (11 L) and bring to a boil.
Add Perle boiling hops and boil for 60 minutes. Add light liquid malt extract, yeast nutrient and Irish moss with 15 minutes left in the boil. Add Saaz aroma hops at the end of the boil.
Cool your wort and transfer to fermenter. Top off to 5.0 gallons (19 L) with cool water. Aerate well and pitch your yeast. Ferment at 60 °F (16 °C). Bottle with corn sugar.
All-grain option: Treat 10 gallons (38 L) of soft water (carbonates < 25 ppm) with 2 tsp. calcium chloride. Substitute 8.75 lbs. (4.0 kg) of pale malt and 4.0 lbs. (1.8 kg) of Munich malt (10 °L) for the malt extracts. Mash the grains for 60 minutes at 152 °F (67 °C) in 18 qts. (17 L) of water. Collect approximately 7.0 gallons (26.5 L) of wort and boil 90 minutes, adding hops at times indicated. Ferment at 60 °F (16 °C).
