Rogue Shakespeare Stout clone
(5 gallons/19 L, all-grain)
OG = 1.061 (15 °P)
FG = 1.015 (3.8 °P)
IBU = 76 SRM = 48 ABV = 6.1%
9.12 lb. (4.14 kg) Great Western domestic pale malt 2 °L (or similar)
1.45 lb. (660 g) Briess chocolate malt 350 °L (or similar)
1.45 lb. (660 g) Great Western crystal malt 150 °L (or similar)
1.34 lb. (610 g) Great Western flaked oats 2 °L (or similar)
3.17 oz. (90 g) Briess roasted barley (black barley) 500 °L (or similar)
14.4 AAU Cascade pellet hops (60 min.)
(2.25 oz./64 g of 6.4% alpha acids)
7.2 AAU Cascade pellet hops (15 min.)
(1.13 oz./32 g of 6.4% alpha acids)
Wyeast 1764 (Rogue Pacman) yeast
Step by step
Mill the grains and dough-in. Hold the mash at 148 °F (64 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.047 (11.7 °P).
The total wort boil time is 90 minutes. Add the hops according to the ingredients list. Chill the wort to 60 °F (16 °C) and aerate thoroughly. The proper pitch rate is two packages of liquid yeast or one package of liquid yeast in a 2-liter starter.
Pacman ferments well at cold temperatures, but you can let it warm a little as fermentation progresses to ensure complete attenuation. Pitch at 60 °F (16 °C) and ferment until the yeast drops clear. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg or bottle. Target a carbonation level of 2.5 volumes.