Rogue's Dead Guy

[nautwerks]

Definitely one of my favorite beers!

Brewcraft and Rogue just recently released a Deadguy Ale kit.
http://www.homebrewers.com/product/1044 ... r_Kit.html

You will have to buy the PacMan yeast seperately (Wyeast is doing a limited run of it) or do a starter off of one of their unfiltered beers. You will also need grain bags and priming sugar (if you are bottle conditioning) as this kit doesnt include those.

I just purchased this kit and am going to attempt a yeast culture soon. I will post results as soon as I have something.

JP

[Big Tex]

Here's a recipe that's very close. Remember that Dead Guy is a German style Mailbock so it needs to ferment around 50 degrees and lagered for 4 weeks. If you can get the PACMAN yeast, use that, otherwise use either WLP833 or Wyeast 2206.

Recipe: Rogue Dead Guy
Style: Mailbock/Helles Bock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 11.30 gal
Estimated OG: 1.066 SG
Estimated Color: 15.2 SRM
Estimated IBU: 40.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6 lbs 8.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 41.94 %
5 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 35.48 %
3 lbs 8.0 oz Carastan (30.0 SRM) Grain 22.58 %
1.25 oz Perle [8.00 %] (60 min) Hops 37.3 IBU
0.25 oz Perle [8.00 %] (15 min) Hops 2.0 IBU
0.25 oz Saaz [4.00 %] (15 min) Hops 1.0 IBU
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [Starter 400Yeast-Lager


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 15.50 lb
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
60 min Mash In Add 4.81 gal of water at 172.6 F 156.0 F
10 min Mash Out Add 1.94 gal of water at 204.1 F 168.0 F

[BrewBum]

It is a Maibock fermented at ale temps, PACMAN is an ale yeast. I am guessing that it will ferment cool but probably not very well at 50.

[djgray1200]

Great coincidence that when I popped into the forum today, I'm enjoying my first ever Dead Guy. I haven't before noticed this thread but it got my attention just now. I'm loving this beer and it's my first Rogue. This one is a new fav and I'm sure (from what I've heard here and elsewhere) that the rest of the Rogue catalog is stellar as well.

[Big Tex]

Several cold fermenting ale yeasts can be used for both ales and lagers. Pacman is one of those yeast strains that ferments very cool. Rouge ferments most of their ales at 60 degrees and I would bet that they ferment Dead Guy in the 50's. So if you want something close, you'll need to find the Pacman yeast, a cold fermenting ale yeast or go with the standard Mailbock yeasts like WLP833 or Wyeast 2206. Then ferment it at the appropriate temperatures and lager it to get the desired results.

[Bugeater]

I have fermented with Pacman in the upper 50's and low 60's several times and have had great luck with it. Here's the link to get Pacman right now. http://www.homebrewers.com/product/XLRO ... Yeast.html

Wayne
Bugeater Brewing Company

[nautwerks]

So I brewed the Brewcraft Rogue Deadguy Ale kit and held off tasting it until yesterday and I can only sum up the taste as "what the fuck happened", which isnt exactly the taste I was going for.
I made a starter of PacMan off of a Shakespeare stout and grew it up over a week or so into a nice healthy 4L starter, pitching only the yeast not the starter wort.
Hit my starting gravity numbers, fermented it cool (around 58-60 deg) and let it sit for 3 weeks. When I racked off of the yeast cake and into the keg I checked the gravity again and it fermented out a little too far.
I then let it chill out in the keg for about 3-4 weeks.
Just has a watery, light ale taste but has the alcohol content and coloring of a Maibock.
Thinking I either overpitched or let it sit in the fermenter too long...ideas?

[ZZ]

"what the fuck happened" is not a good thing in your beer? That's my house flavor!