Son of Dead Fish Ale

TastyBrew presents...
Son of Dead Fish Ale
Big malty ale
Submitted by Denny Conn on 15 Nov 2002 06:17 PM (GMT)
Ingredients

• 11 lb. light Munich (10L)
• 3 lb. 2 row pale
• 10 oz. 60L crystal
• 2.5 oz. chocolate malt
• .5 oz. Spalter Select -5.5%AA-FWH
• 1.5 oz. Spalter Select - 5.5%AA-60 min.
• 1 tsp. Irish Moss
• Wyeast 1056

Preparation
Mash at 152F for 60 min.

Make a starter for the yeast, even if the package says 'pitchable'..pitchables AREN'T, especially in a higher gravity beer like this

Specifics
Style Ale
Recipe Type All Grain
Batch Size 5 gal.
Original Gravity 1.071
Final Gravity 1.014
Boiling Time 75 min.
Primary Fermentation glass, 10 days at 68F
Secondary Fermentation glass, min. 2 weeks at 65-68F
Other Specifics 7.5% ABV

Comments
A take off on Rogue's Dead Guy Ale. A little stronger, but very close to the flavor profile of Dead Guy.
TastyBrew Recipe Location: http://www.tastybrew.com/brews/view/26

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Dead Guy is a German-style Maibock made with Rogue's proprietary "PacMan" ale yeast. It is deep honey in color with a malty aroma, rich hearty flavor and a well balanced finish.