Rogue Dead Guy Ale Recipe
Indulge in the bold and rich flavors of Rogue Dead Guy Ale, a robust Maibock-style brew that combines a smooth malt backbone with a hint of caramel sweetness. This amber-hued ale boasts a complex character, featuring a delightful balance of toasty notes and a subtle hop bitterness, making each sip a journey into the heart of craft brewing. Perfect for those who appreciate a full-bodied beer with a personality as vibrant as its name!
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Ingredients
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Brew Ingredients
Method
Brewing Instructions
- 1
Mashing
In a large brew kettle, heat 5 liters of water to about 165°F (74°C). Add the pale malt, crystal malt, and roasted barley. Maintain the temperature between 150°F (65°C) and 155°F (68°C) for 60 minutes to allow the grains to convert their starches into sugars.
- 2
Sparging
After 60 minutes, sparge (rinse) the grains with hot water to collect the wort. You should aim for about 5 to 6 liters of wort.
- 3
Boiling
Bring the wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes. With 15 minutes remaining in the boil, add the Centennial hops.
- 4
Cooling
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel and pitch the yeast. Seal the vessel with an airlock and allow it to ferment for about 1 to 2 weeks, or until fermentation activity has ceased.
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap the bottles. Allow the bottles to carbonate for about 1 to 2 weeks at room temperature.
- 7
Enjoy!
Once carbonated, chill the bottles in the refrigerator and enjoy your homemade Rogue Dead Guy Ale.
