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Old 12-12-2011, 05:44 AM   #41
xeerohour
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Well, my pseudo clone of this is done, and it's a solid beer. Mine actually wound up at 1.055 OG and 1.010 FG, which is obviously a bit off. Also used 1056 yeast because I couldn't get ahold of Pacman.

My thoughts: first off, I'm never using the home brew stores crush again. I let them crush my grain for this, as it was for an event at their store. I get way better efficiency using my barley crusher.

Second, the color and flavor are dead on, but the hop bite is milder in my clone, and my clone completely lacks the honey aroma that the real Dead Guy has. I actually prefer the clone to the real thing in everything except the lack of the honey aroma. Anyone know what causes that? Is it the Pacman yeast? Or just that mine finished too dry?

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Old 12-26-2011, 04:27 PM   #42
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just kicked the keg of this...so good but now i have to brew it again. everybody wants it back..

do you think you could take a couple lbs of 2 row and a lb of munich and 6 or so ozs of Carastan out to lower the Gravity...almost like a seesion dead guy.

at almost 8 percent it gets pretty strong after a few

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Old 12-26-2011, 05:06 PM   #43
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Quote:
Originally Posted by chezzesteak
just kicked the keg of this...so good but now i have to brew it again. everybody wants it back..

do you think you could take a couple lbs of 2 row and a lb of munich and 6 or so ozs of Carastan out to lower the Gravity...almost like a seesion dead guy.

at almost 8 percent it gets pretty strong after a few
It should finish around 6.7%.

I appreciate the idea to make it more sessionable. I have done that with several beers myself. Keep the percentages the same and the bittering units:gravity units the same.

How low do you want to go?

Eric
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Old 12-26-2011, 05:13 PM   #44
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5 to 6 would be good plus I can use my smaller mash tun. Big one is a pain

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Old 02-01-2012, 02:36 AM   #45
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I just cracked open my first Dead Guy clone. Yum! Fantastic beer, may be my new house beer. I followed the grain bill. I was about 2-3 points low on the OG but my yeast (subbed US-05 for Pacman) gave an FG about 2 points lower than the recipe. I added a little centennial to the 60 min boil as I did not quite have enough Perl to hit the bittering IBU mark. I figured bittering is bittering. I did not have the aroma hop so I subbed an appropriate amount of Williamette. Looking back, I'm not sure why I subbed williamette for aroma - especially since the podcast mentioned subbing centennial. I have more centennial in my freezer than Jerome Simpson (a la Bengals WR) has pot in his house.

I'll be picking up a bottle of Dead Guy to do a triple blind test to see how close I was in taste and color. Regardless of whether it is a clone or not (obviously I want it to be, since that was the goal), it is a fantastic beer! Seriously, so damn good!

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Old 02-01-2012, 01:45 PM   #46
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How much of a flavor impact would Marris Otter give vs. 2-Row for the base grain?

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Old 02-01-2012, 05:13 PM   #47
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If you subbed in MO, I'd suggest lowering the amount of munich. There's such a thing as too malty :P

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Old 02-02-2012, 02:44 AM   #48
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I recently brewed the extract kit that rogue sells for it and added an extra 3.3lbs of golden light lme and added a measuring cup of the local honey I got and it came out great at 8.8% abv with no alcohol taste just dead guy with less hoppy after bite and semi sweet instead! Also, I tried for the first time with no secondary just three weeks primary 3 week bottle and its awesome and crystal clear. From now on secondary is only for added flavoring or bulk aging in my book.

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Old 02-02-2012, 03:25 AM   #49
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How much maltiness would Marris Otter provide over two row?

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Old 02-20-2012, 03:29 PM   #50
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Just brewed the following 5.5G batch, heavily based upon the original recipe on this thread:

9.5lbs Organic US 2-Row
2.5lbs Munich
.5lb Crystal 10
.25lb Crystal 40

1.25oz Perle Hops (7.8%) - 90 min
1 oz Sterling (7%) - 1 min

Pacman yeast w/starter

My estimated OG was 1.064, but it ended up at only 1.060. Its either coincidence or the organic 2-row I've been getting (Breiss) is not as efficient as its non-organic brethren.

Also part of why I came up short: perhaps this is common knowledge but I recently found out that standard US Munich is 6-row based, so if you calculate your recipe w/german Munich - which is 2-row based - but end up using a US version, you will come out short on your extraction/OG.

All in all I still think this will turn out to be very tasty; if the pacman does its thing to about 1.013-1.014, we'll be in the 6.3% range... it just may be a bit drier than desired.

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