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

Brewed using our proprietary Pacman yeast, Dead Guy Ale is deep honey in color with a malty aroma, rich hearty flavor and a well balanced finish.

Crush all grains (Pale Ale, Munich, Crystal 40L, Carapils) to a coarse consistency. Heat 4.0 gallons of strike water to 165°F (to hit a mash temp around 152°F with grain).

Crush and Heat

Mash: Add the crushed grains to the strike water and stir to eliminate dry pockets. Hold mash at 152°F (67°C) for 60 minutes to develop a malty/honey character and good fermentable profile. Monitor temperature and insulate the mash tun to maintain ±2°F.

Mash Out: After 60 minutes, raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity.

Sparge: Vorlauf until wort runs clear, then sparge with 2.0 gallons of 170°F water (adjust volume as needed) to collect approximately 6.5–7.0 gallons of wort in the kettle.

Bring wort to a vigorous boil. Once boiling, add Magnum bittering hops (0.75 oz) and start a 60-minute timer.

At 15 minutes remaining in the boil, add Irish Moss (1 tsp) and add Willamette hops (1.0 oz) for flavor.

At 5 minutes remaining, add the late addition Willamette hops (0.5 oz) and the liquid honey (0.5 lb). Stir to incorporate and avoid boilovers. The late honey addition preserves honey aroma and contributes to the deep honey color and subtle honey character.

Boil to completion (60 minutes total). Turn off heat and chill wort as quickly as possible to ~68°F (20°C) using an immersion or plate chiller.

Aerate Wort: Transfer chilled wort to sanitized fermenter, topping up with additional water if needed to reach 5.0 gallons. Aerate vigorously for 60–90 seconds (or oxygenate to ~8–10 ppm) to ensure healthy fermentation.

Pitch Yeast: Rehydrate or prepare Pacman ale yeast per manufacturer instructions and pitch into wort at ~66–68°F (19–20°C).

Primary Fermentation: Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous fermentation slows (specific gravity dropping quickly). Then allow additional conditioning at 64–66°F (18–19°C) for another 5–7 days to finish and clean up.

Optional Diacetyl Rest: If fermentation temp was on the cooler side, raise to 68–70°F (20–21°C) for 24–48 hours near the end of fermentation to help yeast clean up off-flavors.

Final Gravity & Carbonation: Confirm final gravity (expected ~1.012–1.016). Prepare priming sugar (3.25 oz corn sugar) dissolved in 8 oz boiling water, cool, and add to sanitized bottling bucket.

Bottle: Rack beer into bottling bucket, gently mix with priming solution, and bottle into sanitized bottles. Cap and store at 68°F (20°C) for 10–14 days to carbonate.

Cold Condition: After carbonation, cold condition bottles at 40–50°F (4–10°C) for 1–2 weeks to clarify and mellow flavors. Serve slightly cool (48–52°F / 9–11°C) to appreciate the malty honey character.

Pale Ale Malt (2-row)

Munich Malt

Crystal/Caramel 40L

Honey (liquid)

Carapils/Dextrine

Magnum (14% AA) - bittering

Willamette (5% AA) - flavor/aroma

Willamette - late addition

Pacman Ale Yeast (or similar American/California ale yeast)

Water - mash and sparge

Water - for boil/top-up

Irish Moss (clarifying, optional)

Priming sugar (for bottling)

ROGUE DEAD GUY

Make ROGUE DEAD GUY Recipe in just 16h . Brewed using our proprietary Pacman yeast, Dead Guy Ale is deep honey in color with a malty aroma, rich hearty flavor and a well balanced finish.

ROGUE DEAD GUY

Descriptors

Tasting Notes

Food Pairings

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