[wild]

[QUOTE=edgewater1999@msn.com;12487]I like Rogue Dead Guy.
Anybody have a recipe for something similar?[/QUOTE]

Dead Guy Ale

13 oz. Belgian Cara-Munich Malt
13 oz. German Munich Malt
7 oz. 40°L Crystal Malt
4 lbs. Pale LME
4 lbs. Light DME
1 oz. Pearl @ 7.5% AA (7.5 HBU) Bittering Hop
¼ oz. Pearl Flavor Hop
¼ oz. Czech Saaz Flavor Hop
1 tsp. Irish Moss
1 pkg. Wyeast 1338 European Ale or
1 pkg. Wyeast 1056 American Ale or
1¼ cup Extra Light DME (Priming)

OG: 1.063-1.064
FG: 1.015-1.016
SRM: 18
IBU: 31
ABV: 6.0%

Directions
Heat 1 gallon of water to 155°F. Add:
13 oz. Belgian Cara-Munich Malt
13 oz. German Munich Malt
7 oz. 40°L Crystal Malt
Remove pot from heat and steep at 150°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring water to a boil, remove from heat and add:
4 lbs. Pale LME
4 lbs. Light DME
1 oz. Pearl @ 7.5% AA (7.5 HBU) Bittering Hop
Add water until the total volume in the pot is 3½ gallons. Boil for 45 minutes then add:
¼ oz. Pearl Flavor Hop
¼ oz. Czech Saaz Flavor Hop
1 tsp. Irish Moss
Boil for 15 minutes. Remove the pot from the stove and chill the wort for 20 minutes. Strain the wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast.
1 pkg. Wyeast 1338 European Ale – Ferment at 68-72°F
or
1 pkg. Wyeast 1056 American Ale – Ferment at 68-72°F
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 3 weeks) with:
1¼ cup Extra Light DME (Priming)
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 3 weeks until carbonated, then store at cellar temperature.

Mini-Mash Method:
Mash 2 lbs. 2-row Pale Malt with the specialty grains at 150°F for 90 minutes. Then follow the above extract recipe omitting 2¼ lbs. Light DME at the beginning of the boil.

All Grain Method:
Mash 9¾ lbs. 2-row Pale Malt, 12 oz. Dextrin Malt and the specialty grains at 151°F for 90 minutes. Add 6.3 HBU (16% less than the extract recipe) of bittering hops for 90 minutes of the boil. Add the Flavor Hops and Irish Moss as indicated by the extract recipe.

Good luck,
Wild