Rogue's 2 most famous beers

Beer Recipes
1

I got these recipes from John Maier when I was working on a book called “Craft Beer for the Homebrewer”. He gave me the brewery recipes, I sacled them to homebrew size, then he double checked them to be sure they were right. Now that Rogue’s gone, I thought people might like to give them a try. If you have access to Pacman yeast, use it. Otherwise, WY1450 is pretty close. For God’s sake, don’t use US05!

Dead Guy AG

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.066 Plato: 16.02
Anticipated SRM: 9.4
Anticipated IBU: 39.5
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM

68.3 10.25 lbs. Pale Malt(2-row) America 1.036 2
21.7 3.25 lbs. Munich Malt Great Western (2- America 1.035 10
10.0 1.50 lbs. Crystal 15L America 1.035 15

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time

1.20 oz. Perle Pellet 8.70 39.5 60 min.
0.50 oz. Sterling 2008 Pellet 8.70 0.0 0 min.

Yeast

Mash Schedule

Mash Name:

Total Grain Lbs: 15.00
Total Water Qts: 23.01 - Before Additional Infusions
Total Water Gal: 5.75 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F

                 Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse

Step Name Time Time Temp Temp Type Temp Amount Ratio

sacc 0 60 152 152 Infuse 167 23.01 1.53

Total Water Qts: 23.01 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 6.95 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Hazelnut Brown AG

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.31
Anticipated OG: 1.057 Plato: 14.10
Anticipated SRM: 25.5
Anticipated IBU: 24.4
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM

58.2 7.75 lbs. Pale Malt(2-row) America 1.036 2
15.0 2.00 lbs. Munich Malt Great Western (2- America 1.035 10
11.3 1.50 lbs. Crystal 75L Great Britian 1.034 75
4.2 0.56 lbs. Crystal 15L America 1.035 15
4.2 0.56 lbs. Crystal 120L America 1.033 120
5.2 0.69 lbs. Brown Malt Great Britain 1.032 70
1.9 0.25 lbs. KilnCoffee Malt France 1.031 170

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time

0.70 oz. Perle Pellet 8.70 24.4 60 min.
0.50 oz. Sterling 2008 Pellet 8.70 0.0 0 min.

Yeast

Mash Schedule

Mash Name:

Total Grain Lbs: 13.31
Total Water Qts: 20.00 - Before Additional Infusions
Total Water Gal: 5.00 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F

                 Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse

Step Name Time Time Temp Temp Type Temp Amount Ratio

sacc 0 60 152 152 Infuse 167 20.00 1.50

Total Water Qts: 20.00 - After Additional Infusions
Total Water Gal: 5.00 - After Additional Infusions
Total Mash Volume Gal: 6.07 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

4 Likes
2

These are very close to the recipes published along with a number of other Rogue clone recipes in the Sep/Oct 2003 issue of Zymurgy by Amahl Turczyn Scheppach, who acknowledged some help from Maier. Those recipes assumed 70% efficiency and 90 minute boils, which I think accounts for most of the grain bill differences.

One interesting note is that while Rogue was apparently forthcoming with recipe formulation, they were typically tight-lipped about where Pacman came from and Scheppach’s recommendation was Brewtek CL-50, the progenitor of Wyeast 1450.

DM Taylor’s yeast spreadsheet now indicates that Wyeast 1764, WLP090, and A18 Joystick are closely related. I can confirm that the Shakespeare Stout recipe turns out very much the way I remember the real thing tasting when using WLP090 (fermented @ ~16ºC). I do love Wyeast 1450 when I can get my hands on some, though, and I’m guessing especially for maltier Rogue-alike beers it would work a treat.

2 Likes
3

just my POV but i remember Rogue super fondly from that ~2005 to 2012 era. i didnt get to try too much, but it was always cool to get the unique 650ml bottles and from what i remember i enjoyed all the products i tried of theirs, though honestly dead guy ale was a weird choice for a flagship beer - i always found it sorta bland considering the significant ABV it had (6.6%).

i remember the hazelnut brown as well