New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Mostly Dead Guy Ale




Reply
 
LinkBack Thread Tools Display Modes
Old 06-03-2009, 05:51 PM   #21
MMW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Longview, TX
Posts: 530
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by YooperBrew View Post
That's where I mash my Dead Guy clone- very high, at 156.
Interesting. That should really keep the body and maltiness up, no?



I'm glad it's a slow week at work (month/year really); if I had a lot to do right no I'd be worthless sitting around thinking about beer all day


__________________

Last edited by MMW; 06-03-2009 at 06:27 PM.
MMW is offline
 
Reply With Quote Quick reply to this message
Old 06-03-2009, 06:28 PM   #22
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,826
Liked 199 Times on 110 Posts

Default

Quote:
Originally Posted by YooperBrew View Post
That's where I mash my Dead Guy clone- very high, at 156. I've gone up to 158 for a "thick" British beer I was making, but that's the only time I go above 154 or so.
I wouldn't go above 154°F for any beer, and rarely that high. Is this beer supposed to be dextrinous? Maybe that's why I've never enjoyed any dead guy I've tasted...

I know many milds and other ales call for high mash temps, but from my experience I disagree. I think you can get that full, malty flavor from the malts and yeast without getting the unpleasant dextrins from a high mash temp.

Quote:
Originally Posted by MMW View Post
What would you recommend then? 153-152 ish? I don't think anything less than 150 would do.

As an additional update, current hop schedule looks like this:

0.75 oz Perle (6.9%) 60
0.75 oz Perle (6.9%) 45
0.5 oz Perle (6.9%) 10

And sitting on the fence with the Saaz. This should
bring the IBUs up to just over 30.
I mash the majority of my ales at 148-150°F...especially when going on a larger scale, otherwise they can be overly malty...and I like malty beers But as I said, I would go as high as 154°F.

Hops at the end won't add any bitterness...don't pay attention to your software. Saaz will simply smooth out the flavor, it's a nice, soft hop.


__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 06-03-2009, 08:30 PM   #23
beerkrump
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Triune, TN
Posts: 2,124
Liked 13 Times on 13 Posts

Default

Quote:
Originally Posted by DeathBrewer View Post
Maybe that's why I've never enjoyed any dead guy I've tasted...
I gotta agree with that, but I think the high mash temp would get that syrupy mouth feel and cloying sweetness. I had a bomber a couple months ago and was not impressed. I was really happy that I decided to drink the SNPA second.
__________________
beerkrump is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2009, 02:54 PM   #24
MMW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Longview, TX
Posts: 530
Liked 3 Times on 3 Posts

Default

Update: Brewed This on Saturday with a few slight changes. My 9 lb grain limitation is no longer, so the extract is gone from this recipe. Final recipe:

Quote:
1.051 OG, 30 IBUs,16 SRM

6 lbs Maris Otter Pale Malt
2 lbs Dark Munich Malt
2 lbs Vienna Malt
0.25 lbs Roasted Barley

Mashed at 156 for 90, ending temp 155.

0.75 oz. Perle (German) Hops (6.9%) @ 60 min
0.5 oz. Perle (German) Hops (6.9%) @ 45 min
0.5 oz. Perle (German) Hops (6.9%) @ 10 min
0.25 oz. Saaz (Czech) Hops (4.4%) @ 0 min
I overshot my original OG target of 1.051 ending with 1.056 (still way out of Bock/Maibock territory so should be what I'm, looking for ). The color is spot on and this smells wonderful going into the fermenter. I washed the cake from the Blonde I bottled on Saturday and reserved 1 qt of the washed Pacman slurry for pitching into this beer. Fermentation was active within 5 hours.

More results in about 6 weeks
__________________
MMW is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2009, 01:55 PM   #25
MMW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Longview, TX
Posts: 530
Liked 3 Times on 3 Posts

Default

This is finally carbed and drinkable: it turned out very well, but the recipe isn't quite done yet. I like the hop presence a great deal, but it turned out black as midnight Finished at 1.016

Next time this brew is up:

Quote:
1.051 OG, 30 IBUs,11 SRM

6 lbs Maris Otter Pale Malt
2 lbs Dark Munich Malt
2 lbs Vienna Malt
0.5 lbs Caramel 40L

Mashed at 156 for 90, ending temp 155.

0.75 oz. Perle (German) Hops (8.0%) @ 60 min
0.5 oz. Perle (German) Hops (8.0%) @ 30 min
0.5 oz. Perle (German) Hops (8.0%) @ 10 min
0.25 oz. Saaz (Czech) Hops (4.4%) @ 0 min


__________________

Primary:A simple Bock, Vienna

Bottled: Centennial Blonde, Mostly Dead Guy Ale, Pale Rye Ale

On Deck: waiting...

MMW is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
dead yeast not dead -- how to cultivate and preserve? FSBrewer Beginners Beer Brewing Forum 6 10-19-2012 08:45 PM
Is it dead? BFauska Beginners Beer Brewing Forum 7 12-06-2007 02:43 AM
I am soo dead budbo Equipment/Sanitation 4 05-06-2006 11:48 PM