Hi,
I had some of this recently and want to brew some. anyone have a
recipe? Also, have some pacman yeast on order. would it be suited for
this beer?

Thanks,
John

"spleenminus@yahoo.com" wrote:[color=blue]
>
> Hi,
> I had some of this recently and want to brew some. anyone have a
> recipe? Also, have some pacman yeast on order. would it be suited for
> this beer?[/color]

They use a very specila orange sugar to get the flavor. We've gotten it
directly from the brewery, but I don't know where it's generally
available.

------------->Denny
--
Life begins at 60...1.060, that is.

thanks,
i will try emailing them. where did you get the recipe? do you know
offhand what else is in it?

thanks,
john
On Mon, 06 Nov 2006 10:06:15 -0800, Denny Conn
<denny.g.conn@ci.eugene.or.us> wrote:
[color=blue]
>"spleenminus@yahoo.com" wrote:[color=green]
>>
>> Hi,
>> I had some of this recently and want to brew some. anyone have a
>> recipe? Also, have some pacman yeast on order. would it be suited for
>> this beer?[/color]
>
>They use a very specila orange sugar to get the flavor. We've gotten it
>directly from the brewery, but I don't know where it's generally
>available.
>
> ------------->Denny[/color]

"spleenminus@yahoo.com" wrote:[color=blue]
>
> thanks,
> i will try emailing them. where did you get the recipe? do you know
> offhand what else is in it?[/color]

I'm local to Rogue and know a few of the brewers. In addition, Rogue
has brewed one of my recipes (a rye IPA they called "Two Tier Bier"), so
I'm fairly familiar with their stuff. A friend of mine loves the HOW
and got info (and the sugar) from them to make some. If you want to try
to get the info from him, go to [url]www.tastybrew.com[/url] and post a message for
Matt Jarvis.

---------->Denny

--
Life begins at 60...1.060, that is.

Thanks! I really am infatuated with this beer. I am trying to find a
retailer there who will ship. do you have any recomendations?

Thanks a bunch!

John


PS i was perusing the rogue site and i think i may have to speed up my
plans to visit rogue. i must try some of the beers i cant get here in
NM.


On Wed, 08 Nov 2006 11:23:28 -0800, Denny Conn
<denny.g.conn@ci.eugene.or.us> wrote:
[color=blue]
>"spleenminus@yahoo.com" wrote:[color=green]
>>
>> thanks,
>> i will try emailing them. where did you get the recipe? do you know
>> offhand what else is in it?[/color]
>
>I'm local to Rogue and know a few of the brewers. In addition, Rogue
>has brewed one of my recipes (a rye IPA they called "Two Tier Bier"), so
>I'm fairly familiar with their stuff. A friend of mine loves the HOW
>and got info (and the sugar) from them to make some. If you want to try
>to get the info from him, go to [url]www.tastybrew.com[/url] and post a message for
>Matt Jarvis.
>
> ---------->Denny[/color]

I like Rogue Dead Guy.
Anybody have a recipe for something similar?

Also, a visit to Rogue in Newport, OR is a good use of your time...
Umm, Umm, Tasting Room!


On Sun, 05 Nov 2006 20:31:23 -0700, "spleenminus@yahoo.com"
<spleenminus@yahoo.com> wrote:
[color=blue]
>Hi,
>I had some of this recently and want to brew some. anyone have a
>recipe? Also, have some pacman yeast on order. would it be suited for
>this beer?
>
>Thanks,
>John[/color]

[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