I'm trying to formulate a recipe for one of my favorite brews, Rogue's Dead Guy Ale (technically a maibock). Based on other clone recipes I've found and info I found on the Rogue website, I've come up with this. Comments/suggestions would be appreciated. FWIW, the Rogue website states: "Dead Guy Ale is made from Two-Row Harrington, Klages, Carastan and Maier Munich Malts, Perle and Saaz Hops," has an IBU of 40, 16 Plato, and color of 16 deg L.
1# crystal (about 20 L)
1 oz Perle for 90min
.5 oz Saaz for 30min
.5 oz Saaz for 15min
Mash at 152 for one hour, sparge 175 to collect 6.5 gallons of wort (assuming eff. about 65%). Boil for 90 min, ferment 5 gal at around 65 or so using one of the California Ale yeasts.