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Old 05-16-2011, 06:35 PM   #11
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Another question.

I am running the CYBI recipe (as posted exactly) through Beersmith 1.4. Using Munich malt (SRM 9.0), 2-Row (2 SRM), and Crystal 15 (15 SRM), the estimated color is 8.5 SRM.

Rogue lists Dead Guy at 16 Lovibond.

Generic Munich doesn't appear to have the right amount of SRM to hit the color target. Several substitues are below.

Caramel Munich is 56 SRM
Weyermann Cara Munich I is 30.6 - 38.1
Weyermann Cara Munich II is 41.8 - 49.3
Weyermann Cara Munich II is 53.1 - 60.6

What type of Munich do you suggest for getting the color right?

If keeping true to the recipe, using Munich, how do I achieve the right color?

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Old 05-16-2011, 06:41 PM   #12
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I'll be brewing a BIAB batch of this tomorrow... Will post results once it's in the keg.

Cheers
In primary and fermenting like a champ with wyeast denny's fav!

All the numbers were spot on, will post tasting results when it's ready in a couple or three weeks.
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Old 05-16-2011, 07:28 PM   #13
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Quote:
Originally Posted by ultravista View Post
Another question.

I am running the CYBI recipe (as posted exactly) through Beersmith 1.4. Using Munich malt (SRM 9.0), 2-Row (2 SRM), and Crystal 15 (15 SRM), the estimated color is 8.5 SRM.

Rogue lists Dead Guy at 16 Lovibond.

Generic Munich doesn't appear to have the right amount of SRM to hit the color target. Several substitues are below.

Caramel Munich is 56 SRM
Weyermann Cara Munich I is 30.6 - 38.1
Weyermann Cara Munich II is 41.8 - 49.3
Weyermann Cara Munich II is 53.1 - 60.6

What type of Munich do you suggest for getting the color right?

If keeping true to the recipe, using Munich, how do I achieve the right color?
Color models are similar to IBU formulas - very inconsistent. Go with regular Munich or, if you want the beer darker, Dark Munich. Caramel malts will result in a completely different taste.
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Old 05-27-2011, 06:12 PM   #14
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Rogue lists Dead Guy at 40 IBU. The recipe however and the CYBI interview states 49 IBU.

That's a pretty huge difference.

Has anyone done this with the hop schedule listed above?
The ABV is also way to high. I believe DG comes in at 6.5%. This one comes in around 8.5ish% according to BeerSmith.
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Old 05-27-2011, 06:47 PM   #15
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Keep in mind this produces 6 gallons at the end of the boil, you're expected to rack off 5.5 and then end with 5 coming out of the fermenter.

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Old 05-28-2011, 01:47 AM   #16
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Sub Centennial for Sterling / Saaz? That sounds very wrong.

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Old 06-20-2011, 06:17 PM   #17
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I have brewed this beer 4 times now and it is awesome. I have made a session dead guy that was pretty good too. I love the huge munich percentage and the hop combo of perle and sterling, it just rocks. Here in utah dead guy costs around $2.50 per bottle and is old. John knows how to make a beer that can last even in the most ****ty conditions. But this clone is dead on. Try it! Oh yeah you can use any clean ale yeast, cali ale or safale 05 is what John told me when I met him at the brewery. But pacman is preferred.

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Old 06-20-2011, 06:32 PM   #18
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Sub Centennial for Sterling / Saaz? That sounds very wrong.
I did the brew with all centennial, I should have the keg on tap quite soon. I will tell you how it is, I am pretty sure it is going to be really, tasty.
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Old 09-09-2011, 02:58 AM   #19
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This is my favorite commercial brew, I have brewed it now 6 maybe 7 times
made a Lager and 6 different ales using different yeast. have yet to use pacman as my local home brew shop didn't have it this winter. This is a great
Recipe and always produces a drinkable beer. The most memorable and tasty
were the lager using Wyeast Munich Lager and White labs WPL530 Abbey ale. Thanks for posting it and thanks to Rouge for letting it out.

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Old 09-12-2011, 02:51 PM   #20
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In primary and fermenting like a champ with wyeast denny's fav!

All the numbers were spot on, will post tasting results when it's ready in a couple or three weeks.
Just wanted to report that this recipe rocks!

Two 10g batches later all the brew's long gone, tastes very close to DGA but I'll continue to tweak the hop bill until it's exact.

But now it's on to double dead guy since I picked up a bottle the other day and can't get over how good it was. I'd describe it as a DGA with an abbey ale twist, I'm thinking Rogue must have used a belgian yeast strain instead of pacman? Any thoughts?
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