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Notes

This recipe appears in the article, "Rogue Ale Brewery: Pirate of the Amber Waves," in the September/October 2003 issue of Zymurgy. Author of the article, Amahl Turczyn Scheppach, worked with Rogue's John Maier and Lou Bank to forumulate the Dead Guy Ale clone recipe along with eleven other Rogue clones for homebrewers to try out. Original Gravity: 1.061 IBU: 37 SRM: 6-8 All Grain Directions: Mash at 150° F (65° C) for 60 minutes. Sparge at 175° F (79° C) to collect 6.5 gallons (24.5 L) of preboiled wort. Boil 90 minutes, adding hops and Irish moss when indicated. Cool to 60° F (16° C) and pitch yeast. Ferment at 60° F (16° C) until fermentation is complete, then siphon into secondary. Allow to remain at cold storage temperatures 40-50° F (9-10° C) for two to four weeks, then package and condition. They didn't use Pacman yeast. Instead they used: BrewTek California Pub Ale (CL-50) yeast or equivalent* *BrewTek is no longer in business, making CL-50 difficult to obtain. There are yeast banks with CL-50 available, but it may take some time and effort to procure. Wyeast 1450, aka Denny's Favorite 50, is a similar yeast to the CL-50 and can be used. Wyeast released the elusive Rogue Pacman Yeast (1764) as part of there Private Collection, which can be tracked down at some homebrew shops, but it comes and goes. Some homebrewers have harvested cultures from unfilitered Rogue brews as well. Depending on what yeast strains are available and/or your yeast-harvesting skills, a decision on the proper yeast will have to be made accordingly.