1.     Steep specialty grains in water and bring to 150° F. Remove from heat and steep for additional 15 minutes. 

2.     Remove the grains and bring water to a boil. 

3.     Add extract, rock candi and bittering hops. Be sure to stir until rock candi is fully dissolved. 

4.     Bring to a rolling boil for 60 minutes, and start timing when rolling boil is achieved. 

5.     Add hops and miscellaneous additions at intervals listed above. 

6.     Cool wort to 70° F and place into primary fermentor. 

7.     Stir vigorously for a few minutes, then pitch yeast. 

8.     Ferment for 4 - 6 days at 60° F, then transfer to secondary until fermentation is completed.* 

9.     Rack off trub & return to secondary.  Store at 40° - 50° F for 2 weeks. 

10.  Transfer to bottling vessel and add priming sugar , mix thoroughly and bottle. 

11.  Store bottles at 65° F - 70° F for 2 weeks minimum to carbonate, then store bottles at cool temperature and enjoy! 

* For actual fermentation time, check the specific gravity.

Rogue Ale Brewmaster notes: Even though this is an Ale, fermenting at 60º F will result in a smoother, more rounded, almost Lager like beer. Don't worry about your final gravity being too high as Dead Guy virtually finishes out between 1.016 to 1.019.

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