Pacman - Almost gone!
 

Pacman yeast is only available until Dec 31, so get it while you can! I picked up a pack over the weekend because I want to try Lor's Dead Guy clone. Lor, can you post the link to your recipe?

I don't know how to post a link (sigh) but I can copy and paste- here you go!

Dead Guy Ale (Clone)

13oz Belgiun Cara-Munich
13oz German Munich
7oz US Crystal 40 deg L

4lbs Alexanders Pale LME
4LBS LDME (I substituted XLDME)
1 oz Perle@ 7.5 AA for 60 min
1/4 oz perle 30 mins
1/4 oz perle 5 mins
1/4 oz saaz 5 mins

if you can't get Pacman then substitute
Wyeast 1338 or 1056

I've got to go get some more pacman next week before it's gone. This was a great recipe- malty and slighty bitter with a distinctive "pacman yeast" taste.

Lorena

I've got some PacMan working in Evan!'s vanilla bourbon winter warmer....hopefully I'll be able to harvest and re-pitch when it's done....LHBS is 1 hour away :(

How's that going so far? Mine is pretty much finished with primary. Tasted it last night...down to 1.020 +/- from 1.075. Not bad. Very malty, a little roasty/smoky. Missing the hop character, but that's what I was going for. Wanna showcase the bourbon and oak and vanilla, not the hops. If I were to bottle it as/is, it'd be good, but not great.

The bourbon/oak/vanilla "marinade" is doing great. I tasted a tiny bit the other day...damn. I want to drink it straight! After smelling it, SWMBO actually demanded that I make her a vanilla bourbon drink like that. Too bad vanilla beans are so expensive...but I'll do it for her anyway.

How much oak did you end up using? I upped mine to 1.75oz. Won't know if that's enough until I added it to the beer, though.

I have been stocking up on the Pacman myself. I now have 4 packs in the fridge and usually include one on an order.

I also got around to brewing up my Dead Guy Clone this weekend. I hope to do a side-by-side comparison in 5-6 weeks to see how I did.

Here is my all grain recipe if anybody is interested:

Tim's Dead Guy Clone

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 15.50
Anticipated OG: 1.065 Plato: 16.01
Anticipated SRM: 13.7
Anticipated IBU: 41.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
48.4 7.50 lbs. Pale Malt(2-row) America 1.036 2
32.3 5.00 lbs. Munich Malt Germany 1.037 8
6.5 1.00 lbs. CaraMunich 60 France 1.034 57
6.5 1.00 lbs. Wheat Malt America 1.038 2
6.5 1.00 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Perle Pellet 7.40 35.2 60 min.
1.00 oz. Czech Saaz Pellet 3.70 3.8 15 min.
1.00 oz. Czech Saaz Pellet 3.70 2.3 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp WYeast Yeast Nutrient Other 15 Min.(boil)
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1764 Rogue/Pacman

Hey Evan,

I'm going to rack tomorrow <brewed a few days after you!>, but the fermentation looks good. I used 1.5oz of oak, pre-packaged in a teabag-like sack from the LHBS. Steeping looks like it's going along well, did you end up adding any more vanilla? I'll let you know when I rack how we're looking.

Matt

I've heard that Dead Guy is basically a Maibock fermented with ale yeast. Don't know how true this is. I really like the beer though, so I'm going with Lor's recipe since she brags about it so much. I'm thinking of making a BIG starter and then washing that down and seperating it into 4-5 cultures so I can have more on hand for future recipes.

I've supplemented by adding a few drops of vanilla extract to the bourbon soup here and there, because the bourbon seemed to be overwhelming any notions of vanilla. But I think it's where I want it now. I really don't care for beers that use alot of vanilla extract (ahem, Breckenridge Vanilla Porter...cough, cough, Anderson Valley Winter Solstice), because it tastes "fake", so I'm taking it easy right now. Plus, I'm cheap, so I only used one vanilla bean. You?

I used 2 beans, and am pretty pleased with my bourbon soup. I plan to toss it into the secondary, and see where it goes from there. If it's not enough, I'll go ahead and use some extract :)

OK, I'm going to make this, with a few modifications. Let me know how much of a difference it'll be since I bought a few wrong items.

Saddam Hussein Ale (Dead Guy Clone)

13oz Caramel 40L (Didn't have Belgian Cara-Munich)
13oz Munich 10L (is this the same as German Munich?)
7oz UK Crystal (bought the wrong stuff. Shouldn've gotten US Crystal 40 deg L)

4lbs Alexanders Pale LME
4LBS LDME (I substituted XLDME)
1 oz Perle@ 7.6 AA for 60 min (Lor's called for 7.5)
1/4 oz perle 30 mins
1/4 oz perle 5 mins
1/4 oz saaz 5 mins (I have whole Saaz, so probably bump it up to 10.5 grams)

Pacman yeast

Technique:

2.5 gallons brought to a boil, for hops.

~1.25 gallons heated in a seperate pot to 150, then added grains and worked to maintain consistent temp.

At last 10 minutes in hops pot, added grain wort and extracts.

Cooled with water kept in the freezer, plus some ice.