Name: Beachcomber St. Augustines Dead Guy Ale - Rogue Ales, Oregon Recipe
Cook time: 168 h
Total time: 168 h
Yield: 53 servings
Cuisine: German
Ingredients: 9 lbs Pilsner malt (two-row); 2 lbs Munich malt (10L); 1 lbs Vienna malt; 0.5 lbs Light crystal / caramel malt (10L); 0.25 lbs CaraMunich or debittered crystal (20–40L) - small addition for toast/fruit complexity; 0.25 lbs Pale wheat malt (optional, for body and head retention); 0.5 lbs Corn sugar / dextrose (priming or to adjust gravity); 1 oz Hallertauer Mittelfrueh (or Tettnang) - bittering; 0.75 oz Saaz (or Spalt) - flavor; 0.5 oz Cascade (or Amarillo) - late/aroma for light citrus/fruit accent; 1 packet German lager yeast (Wyeast 2206 Munich Lager, White Labs WLP830, or equivalent); 5 gal Water - brewing water, adjusted to moderate sulfate/chloride balance (slightly chloride-forward for malt roundness); 0.5 tsp Gypsum (calcium sulfate) - optional, to accentuate hop perception; 0.25 tsp Calcium chloride - optional, for malt roundness; 1 tsp Irish moss or kettle finings; 3.5 oz Priming sugar (if bottling) - corn sugar

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A German Maibock w/toasty malt aromas, earthy hops & fruit accents w/a hoppy finish
(ABV 6.5%)

Heat 4.5 gallons (approx.) of brewing water to 165°F (74°C). Mash in the crushed grains to reach a mash temperature of 152°F (67°C). Stir thoroughly to avoid dough balls.

Heat and Mash In

Hold the mash at 152°F (67°C) for 60 minutes to promote a balanced fermentable profile with medium body and good malt character typical of a Maibock.

Perform a mash-out by raising temperature to 168°F (76°C) and hold for 10 minutes to stop enzymatic activity and improve lautering.

Lauter and sparge with enough water (approximately 2.5–3.0 gallons at 170°F / 77°C) to collect about 6.5–7.0 gallons of wort pre-boil. Target pre-boil gravity ~1.070 (adjustable depending on system losses).

Bring the wort to a vigorous boil and start a 60-minute timer.

Add 1.0 oz Hallertauer (or Tettnang) at 60 minutes remaining (start of boil) for bittering.

Bittering Addition

Add 0.75 oz Saaz (or Spalt) with 15 minutes left in the boil.

Flavor Addition

Add 1 tsp Irish moss (or other kettle finings) with 10–15 minutes left in the boil to help protein coagulation and clarity.

Kettle Finings

Add 0.5 oz Cascade (or Amarillo) at flameout or with 0 minutes left for a bright, subtle citrus/fruit accent that complements the yeast ester profile.

Aroma / Late Hop Addition

Boil for the full 60 minutes. After flameout, optionally steep the late hops for 10–15 minutes before chilling.

Cool the wort quickly to 50°F (10°C) using a wort chiller or ice bath to minimize DMS and infection risk. Transfer chilled wort to a sanitized fermenter and top up with water to reach 5.25 gallons final volume if needed.

Aerate the wort well (oxygenate) for at least 60–90 seconds with pure O2 or vigorous shaking for several minutes to provide oxygen for the lager yeast.

Pitch the German lager yeast packet (rehydrated or starter prepared) at 50°F (10°C). Seal with airlock.

Ferment at 50°F (10°C) for 10–14 days or until primary fermentation is largely complete (target final gravity around 1.014–1.016 depending on attenuation).

After primary fermentation, perform a diacetyl rest by raising temperature to 60–62°F (15–17°C) for 2–3 days to allow yeast to clean up off-flavors and finish attenuation.

Gradually lager: lower temperature by 10°F per day (or faster if equipment allows) down to 32–35°F (0–2°C) and lager for 4–6 weeks to clarify and mellow the beer.

If bottling: prepare priming sugar (3.5 oz corn sugar dissolved in 1 cup boiling water, cooled). Add to bottling bucket and gently rack the lager onto the priming solution to evenly carbonate. Bottle and cap. Condition at cellar temperature for 2 weeks, then chill and age for additional 2–4 weeks for best flavor.

If kegging: force carbonate to ~2.4–2.6 volumes CO2 at cold temperature (34–38°F / 1–3°C) and serve after clarity and cold conditioning (1–2 weeks).

Serve cold (45–50°F for lagers initially; true lager character best at 38–45°F) in appropriate glassware. Expect toasty malt aroma, restrained fruitiness from yeast and late hop accents, with a clean, hoppy finish similar to a German Maibock interpretation.

Pilsner malt (two-row)

Munich malt (10L)

Vienna malt

Light crystal / caramel malt (10L)

CaraMunich or debittered crystal (20–40L) - small addition for toast/fruit complexity

Pale wheat malt (optional, for body and head retention)

Corn sugar / dextrose (priming or to adjust gravity)

Hallertauer Mittelfrueh (or Tettnang) - bittering

Saaz (or Spalt) - flavor

Cascade (or Amarillo) - late/aroma for light citrus/fruit accent

German lager yeast (Wyeast 2206 Munich Lager, White Labs WLP830, or equivalent)

Water - brewing water, adjusted to moderate sulfate/chloride balance (slightly chloride-forward for malt roundness)

Gypsum (calcium sulfate) - optional, to accentuate hop perception

Calcium chloride - optional, for malt roundness

Irish moss or kettle finings

Priming sugar (if bottling) - corn sugar

Dead Guy Ale - Rogue Ales, Oregon

Make Dead Guy Ale - Rogue Ales, Oregon Recipe in just 168h . A German Maibock w/toasty malt aromas, earthy hops & fruit accents w/a hoppy finish
(ABV 6.5%)

Dead Guy Ale - Rogue Ales, Oregon

Descriptors

Tasting Notes

Food Pairings

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