Hoppy Rogue ( Hop'd up inspired Dead Guy Ale)
7lbs Light Malt Extract
1lbs Munich Malt
8oz British Crystal 55L
1.5oz Perle Hops (60 minute boil)
.5 oz Sterling (1min boil)
Wyeast American Ale 1056
Add Malts to 3 gallons water @ 154-158 degrees for 1 hour
Add extract and bring to boil
Perle Hops for 60 minutes add Sterling during Last minute
Bring wort to chill quickly and add Yeast at 68-78 degrees
Primary fermentation 7 days or until slows, rack to secondary carboy for age and dry hop remaining hops for 7-10 days. Bottle and let age for 14 days, chill and enjoy
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