Rogue Dead Guy Ale on Untappd – An ale inspired by the style of a German Maibock, 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.

History: In the early 1990s Dead Guy Ale was created as a private tap sticker to celebrate the Mayan Day of the Dead (November 1st, All Souls Day) for Casa U Betcha in Portland, Oregon. The Dead Guy design proved so popular with consumers and especially Grateful Dead fans, that we made it the label for our Maierbock ale. Even though the association with the Grateful Dead band is pure coincidence, we have gratefully dedicated Dead Guy Ale to the Rogue in each of us.

The Dead Guy packaging remained unchanged for 25 years until 2017 when we updated the labels with our new design.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 48.5 IBUs 18.5 EBC 1.075 1.018 7.5 %
Actuals 1.01 1.005 0.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mailbock/Helles Bock 5 A 1.064 - 1.072 1.011 - 1.018 23 - 40 11.8 - 21.7 2.2 - 2.7 6.3 - 7.4 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 1.221 kg 69.31
Munich Malt 406.7 g 23.09
Caramel/Crystal Malt - 20L 133.9 g 7.6

Hops

Name Amount Time Use Form Alpha %
Perle 2.3 g 60 min First Wort Pellet 8
Pearle 9.2 g 60 min Boil Pellet 7.5
Sterling 6.5 g 5 min Boil Pellet 7

Yeast

Name Lab Attenuation Temperature
American Ale II (1272) Wyeast Labs 74% 15.56°C - 22.22°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min

Fermentation

Step Time Temperature
Primary 14 days 20°C
Aging 30 days 18.33°C

Notes

Use pacman yeast. Lower ferm temp the better. Close to 16c. Ignore the mash profile. Modify this to fit your equipment.