Recipe: Rouge Dead Guy Ale Method: Extract
Starting Gravity: 1.068 Ending Gravity: 1.011
Alcohol Content: 7% Yield: 5 Gallons

Total Malts: 10.25 lbs
Hop IBUs: 49
Malts/Sugars: 9.25 lbs Light Malt Syrup
1 lb Crystal 20lv
Hops: 1 oz Perle Hops 8% alpha 90 min.
.5 oz Saaz Hops 3% alpha 10 min.

Yeast: Wyeast Pacman Ale Yeast

Notes: Add 1 tsp of Irish Moss to the Last 20 min of the boil.

When the fermentation is complete, store at 40-50 degrees F for two weeks then bottle.

Brewing Instructions: Steep Specialty Grains in water and bring to 150 degrees F.

Remove from heat and steep for 15min.

Remove the grains and bring water to a boil.

Add Extract and bittering hops.

Keep at a rolling boil for 60min(unless another time is specified).

Add hops at time listed above.

Cool Wort below 80 Degrees F and place in primary fermentor.

Stir Vigorously for a few minutes to airate.

Then pitch Yeast.

Ferment for 3-5 days (for Lagers 5-7 days) in Primary fermentor then transfer to secondary.

Ferment for 7-10 days(for Lagers 10-14 days).

For actual fermentation time check the specific gravity.

Transfer to bottling vessel and add priming sugar, mix and bottle.

Store bottles at 65-70 degrees for two weeks to carbonate.