Originally Posted by Dude
You can brew ANYTHING with the Pacman yeast. Look at all the Rogue styles--supposedly they use the Pacman for all of them. It is pretty versatile.
Well I was reading up on it and they mention that it ferments best around 60 degrees or so and I have spoken with John the head brewer and they do indeed use the Pacman with everything. So I suppose it is versatile, and the whole point of homebrewing is to experiment.
I was thinking of using the Common style but with the Pacman to come up with something unique, but if the yeast plays a big part in the flavor I'm not so sure. I'm just tired of doing kits, I kind of wanted to do something new.
From what I can gather the recipe's mostly call for around 6-7 lbs of pale extract with some crystal 20l and Munich malt thrown in there. There are even a couple recipes with biscuit malt added with another pound of amber extract. The common hops are the Northern Brewer with some cascade thrown in on some recipes.