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Rogue Dead Guy Ale Clone

Rogue Dead Guy Ale Clone

American Amber Ale : All Grain : 12.5 gal

NMyHumbleOpinion

I formulated this recipe based on the numbers and ingredients listed on the Rogue website. My numbers were a bit off from what they listed and this turned out to be a bit stronger but its a really close approximation and you friends will love its big hoppiness and maltiness.

October 1, 2009 at 03:32pm

0.0/5.0 0 ratings

Ingredients (All Grain12.5 gal)

  • 15 lbs Munich TYPE II; Weyermann

    Munich TYPE II; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout

  • 10 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 2 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 3 lbs Weyermann CaraMunich® III; Weyermann

    Weyermann CaraMunich® III; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 2 oz Perle - 8.3 AA% pellets; boiled 65 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 2 oz Perle - 8.3 AA% pellets; boiled 20 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 1 oz Czech Saaz - 3.2 AA% pellets; boiled 20 min

    Czech Saaz

    Very mild. 'Noble'.

  • 1 oz Perle (8.3) at flame out - (omitted from calculations)

    Perle (8.3) at flame out

  • 1 oz Czech Saaz (3.2) at flame out - (omitted from calculations)

    Czech Saaz (3.2) at flame out

  • WYeast 1056 American Ale™

    WYeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Please use the Rogue Pacman Yeast for this. 2000 mL Wyeast 1764 Pacman Yeast from Rogue Schedule: Ambient Air: 70.0 °F Source Water: 60.0 °F Elevation: 0.0 m 00:05:00 Mash In - Liquor: 11.25 gal; Strike: 164.11 °F; Target: 154.0 °F 00:50:00 Saccharification Rest - Rest: 45.0 min; Final: 153.6 °F 01:05:00 Mash Out Decoction - Volume: 3.98 gal; Boil: 0.0 min; Target: 170.0 °F 02:05:00 Fly Sparge - Sparge Volume: 15.0 gal; Sparge Temperature: 180.0 °F; Runoff: 15.03 gal Results generated by BeerTools Pro 1.5.3

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

Range for this Style
Original Gravity: 1.062 1.045 - 1.060
Terminal Gravity: 1.009 1.010 - 1.015
Color: 15.8 SRM 10 - 17
Alcohol: 7.0% ABV 4.50% - 6.00%
Bitterness: 48.3 IBU 25.00 - 40.00

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