Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Can You Brew It recipe for Rogue Dead Guy Ale
Reply
 
LinkBack Thread Tools
Old 02-24-2012, 03:30 AM   #51
arkowa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Cincinnati
Posts: 85
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by arkowa View Post
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!

Triple blind test - I could not tell the difference. Aroma, taste, color - all dead on. Fantastic recipe. In fact, I was convinced the wife accidentally poured three of the same beers!
__________________
arkowa is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2012, 10:17 AM   #52
BasementBrewmistress
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 155
Liked 4 Times on 3 Posts

Default

I just tried my first DGA -- holy crap it's fantastisch! Wish I'd known this yesterday when we were at the brew store. Might be brewing this ASAP!!!!

__________________
BasementBrewmistress is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2012, 05:39 PM   #53
badbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: l.a., ca
Posts: 1,372
Liked 11 Times on 11 Posts
Likes Given: 1

Default

I'm getting ready to make this:

Quote:
6.6 Lbs. -Light malt extract syrup
1.0 -lb Light Dry Malt Extract
1/2 -lb Carastan malt
1 -lb Munich malt (10L) 1.5 -Oz. Perle hops (boil 60 minutes - bittering hop)
1 -Oz. Sterling hops (add at end of boil — aroma hop)
1 -tsp Irish moss for 60 min
¾ -cup of corn sugar for priming.
White Labs WLP001 California Ale yeast

Original Gravity = 1.065
Final Gravity = 1.016
IBU’S = 40
Alcohol 6.2% by volume

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then 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. Sterling 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.
When I get the time, I'll see if it matches the OP. I do see it's a different yeast.
__________________
badbrew is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2012, 03:47 AM   #54
marty1966
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Draper, UT
Posts: 19
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Made OP's recipe today, ended up with 6 gallons at 1.070. 73% efficiency, kick-a$$ for me

Just wanted to throw in my two cents! (pitched at 68, will keep it at 62ish if Utah gets cold again)

Oh, and I used 05 without starter, will I be okay at that high an OG? Never had one above 1.060, thanks.

__________________
marty1966 is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2012, 03:56 AM   #55
chezzesteak
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Gilbert, AZ
Posts: 262
Liked 2 Times on 2 Posts
Likes Given: 5

Default

Quote:
Originally Posted by marty1966
Made OP's recipe today, ended up with 6 gallons at 1.070. 73% efficiency, kick-a$$ for me

Just wanted to throw in my two cents! (pitched at 68, will keep it at 62ish if Utah gets cold again)

Oh, and I used 05 without starter, will I be okay at that high an OG? Never had one above 1.060, thanks.
Yes
__________________
chezzesteak is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2012, 03:01 AM   #56
marty1966
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Draper, UT
Posts: 19
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Thank you. New dilemma, first two days of fermentation were at ~64 degrees. Today it went up to 68-70 in that room because of this crazy weather in Utah. Anyway, I moved it to the basement where it will be back around 62. My question is, what is the issue, if any, of changing fermentation temps up and down?

It was bubbling away at 68 but I was worried it would get hotter in there tomorrow. probably should have looked at the 5 day forcast, ha.

Thanks, James.

__________________
marty1966 is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2012, 02:59 AM   #57
Tahoestarr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Gardnerville, NV
Posts: 11
Default

Brewed this today. I'm a biab brewer. Ended up with 10.73 SG. A little more efficient than I anticipated. Made a 1 L starter with the Pacman yeast and it fizzed out of the top of the flask when I shook it up. About ready to pitch...looking forward to tasting ths clne. RDG is one of my favorite beers.

__________________
Tahoestarr is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2012, 03:55 AM   #58
ultravista
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Las Vegas, Nevada
Posts: 1,939
Liked 24 Times on 22 Posts
Likes Given: 26

Default

I've done several variations of DGA with the exception of the CYBI clone.

I plan on doing this next and have scaled it back to 5.25 gallons. I mash in a bag as well as hop in a bag (200 micron) so I have very little waste.

I can't wait!

__________________
ultravista is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 01:55 PM   #59
ultravista
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Las Vegas, Nevada
Posts: 1,939
Liked 24 Times on 22 Posts
Likes Given: 26

Default

I scaled to 5.5 gallon and brewed this Sunday. Was a little over my starting gravity and can't wait to taste it.

The mash run-off was 1.067 and the first runnings were 1.035. Post-boil gravity was 1.070 and I nailed 5.5 gallons.

It's fermenting now with a 1800 ML starter @ 60 degrees. After hitting it with 60 seconds of O2 through a 200 micron stone, the batch took off in approximately 3 hours.

How long should I let this sit at 60 degrees before ramping it up AND how qiuckly should it be kegged?

__________________
ultravista is offline
 
Reply With Quote Quick reply to this message
Old 04-19-2012, 02:03 PM   #60
stompbox
Served up in the backyard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
stompbox's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Surprise Valley, PA
Posts: 359
Liked 22 Times on 12 Posts
Likes Given: 1

Default

The Rogue website says the hops are Perle and Saaz.... What made you choose Sterling?

__________________
stompbox is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rogue Dead Guy Ale Clone tglo1961 Recipes/Ingredients 5 04-28-2011 03:46 AM
Rogue Dead Guy and The Dead Terrorist snail General Beer Discussion 2 04-04-2010 08:18 PM
Rogue Dead Guy Kit HoppyDaze Recipes/Ingredients 4 01-22-2009 11:42 PM
Rogue Dead Guy Ale..?? Jester Recipes/Ingredients 5 09-18-2007 03:30 PM