Anyone have a extract dead guy ale recipe? I read there was one in Zymurgy that used Denny’s Favorite 50 yeast.
There is a recipe on American home brewers association site. Go there type in search dead guy clone and will bring it up. I brewed it few times is pretty close.
I got the recipe from John Maier for a book I worked on. Here it is straight from him. And you want to use either Pacman (preferable) or WY1056, not 1450.
Rogue Brewing was established in Ashland OR, near the Rogue River, in 1988 as a 10 bbl. brewery and pub. In 1989, Rogue moved to the coastal town of Newport OR and John Maier came on board as brewmaster. John was the AHA Homebrewer of the Year in 1986 and had been working for the Alasakan Brewery before moving to Rogue. His homebrew roots are evident in some of the off the wall, over the top beers that Rogue brews. Dead Guy is not one of those. Created for a Portland OR restaurant for their “Day of the Dead” celebration, Dead Guy is Rogue’s ale version of a German Maibock. It’s got a great malt profile, but in true Rogue fashion it has a healthy dose of hops to back up the malt. It’s a smooth, easy drinking beer that has become a flagship brew for Rogue. And it comes in day-glo bottles!
OG: 1.065
FG: 1.015
ABV: 6.95%
IBU: 39.6
SRM: 13.5
Crush and steep in 2.25 gallons (8.51 L) of 155°F (68.22°C) water for 60 minutes:
3.25 lb. (1.47 kg) Great Western Munich 10L
1.5 lb. (.68 kg) Great Western Crystal 15L
Strain the grain into your brewpot and sparge with 1 gallon (3.78 L) of water at 160°F (71.11°C). Bring the wort to a boil, remove from heat, and add:
5 lb. (2.26 kg) light dry malt extract.
Stir well until the extract is dissolved. Add water as needed to bring the volume to 3 gallons (11.35 L). Bring the wort to a rolling boil. Boil for 10 minutes, and then add:
1.2 oz. (34 g) Perle pellets hops (8.7% AA)
Boil for 60 minutes and then add:
.5 oz. (14.17) Sterling pellet hops (8.7% AA)
Remove from heat and let hops steep for 10 min. Then chill as quickly as possible to below 80°F (26.66°C). Transfer the wort to fermenter and add cold water to bring the total volume to 5 gallons (18.92 L). The temperature should be below 70°F (21.11) at this point. Aerate wort and pitch an appropriately sized starter of Wyeast 1764 Pacman yeast.
Ferment at 60-65F (15.55-18.33°C) until final gravity is reached. You can either leave the beer in primary for 3 weeks, or transfer to a secondary fermenter for a week after final gravity is reached in the primary. Bottle when fermentation is complete with 4 oz. (.11 kg) corn sugar or keg and force carbonate to 2.5 volumes of CO2.
All Grain Instructions
Replace extract with 10.25 lb. (4.65 kg) Great Western 2 row pale malt (approximately 1.8-2L). Crush the grain and mash all grain at 152°F (66.66°C) using 5.75 gallons (19.87 L) of water. Sparge with enough water at 180°F (82.22°C) to reach your intended boil volume.
Pacman… for some reason, I thought it was not sold anymore.
http://store.homebrewheaven.com/rogue-p ... p1534.aspxNB, B3, etc. including Wyeast Labs do not carry it, yet this one does.
[quote=“moose”]Pacman… for some reason, I thought it was not sold anymore.
http://store.homebrewheaven.com/rogue-p ... p1534.aspxNB, B3, etc. including Wyeast Labs do not carry it, yet this one does.[/quote]
If you can’t get Pacman, 1056 will be damn close.
Oh good! I was actually planning to try that clone out of that book next but was having a hard time finding the pacman and the Crystal 15L (which I also just found a source for). Thanks for the link! I have high hopes based on how well the Nugget Nectar clone turned out.
:cheers:
Rad
