Dead Guy Ale Clone?

Anyone have a good recipe for a good Dead Guy Ale clone? (all-grain)

Page 160 in Beer Captured.
Dead Guy Ale

OG: 1.063-1.064
FG: 1.015-1.016
SRM: 18
IBU: 31
ABV: 6.0%

Directions
Heat 1 gallon of water to 155°F. Add:
13 oz. Belgian Cara-Munich Malt
13 oz. German Munich Malt
7 oz. 40°L Crystal Malt
Remove pot from heat and steep at 150°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring water to a boil, remove from heat and add:
4 lbs. Pale LME
4 lbs. Light DME
1 oz. Pearl @ 7.5% AA (7.5 HBU) Bittering Hop
Add water until the total volume in the pot is 3½ gallons. Boil for 45 minutes then add:
¼ oz. Pearl Flavor Hop
¼ oz. Czech Saaz Flavor Hop
1 tsp. Irish Moss
Boil for 15 minutes. Remove the pot from the stove and chill the wort for 20 minutes. Strain the wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast.
1 pkg. Wyeast 1338 European Ale – Ferment at 68-72°F
or
1 pkg. Wyeast 1056 American Ale – Ferment at 68-72°F
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 3 weeks) with:
1¼ cup Extra Light DME (Priming)
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 3 weeks until carbonated, then store at cellar temperature.

Mini-Mash Method:
Mash 2 lbs. 2-row Pale Malt with the specialty grains at 150°F for 90 minutes. Then follow the above extract recipe omitting 2¼ lbs. Light DME at the beginning of the boil.

All Grain Method:
Mash 9¾ lbs. 2-row Pale Malt, 12 oz. Dextrin Malt and the specialty grains at 151°F for 90 minutes. Add 6.3 HBU (16% less than the extract recipe) of bittering hops for 90 minutes of the boil. Add the Flavor Hops and Irish Moss as indicated by the extract recipe.

Wild

Here is a recipe that I have been working on for a Dead Guy Ale clone. I have not brewed this yet, but hope to get around to in a few weeks. This recipe is from info off the Rogue website and picking ingredients from other recipes posted. I'm new to recipe formulation, so if you have any comments, please post them.

6 Gallons
SG: 1.066
SRM: 13.8
IBU: 40.4

Pale Malt (2-Row) 7.00lbs 49.6%
Munich 4.50lbs 31.9%
CaraMunich 1.00lbs 7.1%
Wheat Malt 0.60lbs 4.3%
Carastan or Crystal 30 1.00lbs 7.1%

Perle 5.5AAU 1.65oz 60min
Saaz 3.6AAU 1.00oz 15min
Saaz 3.6AAU 1.00oz 1min

Wyeast Pacman

Thanks for the ideas. I'm going to try both out over the next month. I like the one you've worked up, seyahamit. Similar to my old standby, (which, I've come to realize, tastes a lot like Dead Guy ale, Thought it needs to be tweeked a bit to match it exactly.)

This is what I've been brewing for about a year or so now. I call it Raleigh Ale. It's low-effort on all fronts. (Raleigh water untreated, specialty grain bill and hops rounded off to nearest whole bag weights, etc...)

Two versions, for the second I mix all the hops together in a bowl and add a bit of the mixture at each addition so the time/measurement for each addition is just an estimate. Yeast varies by batch, though I've used the pacman for the last few. Batch size is 11 gallons. One step infusion, mash in at roughly 165, mash at about 155 for 75 minutes.




Raleigh Ale 1: ODB IPA

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

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 23.00
Anticipated OG: 1.058 Plato: 14.34
Anticipated SRM: 10.9
Anticipated IBU: 53.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.6 19.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.3 1.00 lbs. Crystal 60L America 1.034 60
4.3 1.00 lbs. Crystal 80L 1.033 80
8.7 2.00 lbs. Cara-Pils Dextrine Malt 1.033 2


Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
5.50 oz. Cascade Whole 4.35 46.8 60 min.
3.67 oz. Cascade Whole 4.35 5.2 5 min.
0.92 oz. Goldings - E.K. Whole 5.75 1.7 5 min.
0.92 oz. Cascade Whole 5.75 0.0 Dry Hop





Raleigh Ale 2: Christoper O Memorial IPA

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

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 22.50
Anticipated OG: 1.057 Plato: 14.08
Anticipated SRM: 10.9
Anticipated IBU: 97.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.4 19.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.4 1.00 lbs. Crystal 60L America 1.034 60
4.4 1.00 lbs. Crystal 80L 1.033 80
6.7 1.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Simcoe Pellet 12.00 25.9 60 min.
1.00 oz. Chinook Whole 13.00 25.5 60 min.
1.00 oz. Cascade Whole 5.75 11.3 60 min.
1.00 oz. Amarillo Gold Whole 10.00 19.6 60 min.
0.50 oz. Chinook Whole 13.00 2.6 10 min.
0.50 oz. Amarillo Gold Whole 10.00 2.0 10 min.
0.50 oz. Simcoe Pellet 12.00 2.6 10 min.
0.50 oz. Cascade Whole 5.75 1.1 10 min.
0.50 oz. Cascade Pellet 4.35 0.8 5 min.
0.50 oz. Simcoe Pellet 12.00 2.2 5 min.
0.50 oz. Amarillo Gold Whole 10.00 1.6 5 min.
0.50 oz. Chinook Whole 13.00 2.1 5 min.

I have this in the primary right now. So far, it smells and looks spot on for the original. Once I have it bottled I shall have a taste test. It'll be awhile though, as I plan on lagering it for a month(meaning when I have the bottles free)


8 lbs Light LME
1/2 -lb Carastan malt
1 lb. Gambrinus honey malt

1.5 oz. Perle hops (boil 60 minutes - bittering hop)
1 oz. Saaz hops (15 minutes flavor hop)
1 oz Saaz hops (add at end of boil — aroma hop)
1 tsp Irish moss for 60 min

.75 cup of corn sugar for priming.


Pacman yeast

-or-

White Labs WLP001 California Ale yeast


Steep crushed malted grain in 2 gallons of 150ºF to 170ºF water (tap water is about 130°) for 30 minutes. Remove the grain from the hot water with a strainer, and run hot water over the grains. Bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add 1.5 oz. Perle hops and Irish Moss, and boil for 60 minutes. Add 1 oz. Saaz hops at the end of the boil. Then add remainder of Malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as usual.

I edited my post above to specify that my recipe is formulated for 6 gallons. I like to brew 6 gallons and get 5-5.25 gallons of clean wort in the primary. I toss the rest of the trub.