All-Grain - Dead Guy Clone (Extract & AG- see note) - Page 11

RayInUT · 06-09-2009, 07:52 AM

Just checked my gravity as the air lock pretty much stopped bubbling yesterday. It's at 1.014. I think I'll rack it to the carboy in a couple days and cold condition it the rest of the way. I've got space in my fridge right now. Any recommendations? As a maibock, I would think that lagering it for a while would be helpful.

**Yooper** · 06-09-2009, 01:00 PM

Quote:

Originally Posted by RayInUT

Just checked my gravity as the air lock pretty much stopped bubbling yesterday. It's at 1.014. I think I'll rack it to the carboy in a couple days and cold condition it the rest of the way. I've got space in my fridge right now. Any recommendations? As a maibock, I would think that lagering it for a while would be helpful.

That would be fine, but make sure it conditions at room temperature a bit first. It's a "bigger" beer and needs the time at room temperature, too.

RayInUT · 06-18-2009, 03:53 PM

Quote:

Originally Posted by YooperBrew

That would be fine, but make sure it conditions at room temperature a bit first. It's a "bigger" beer and needs the time at room temperature, too.

How much time at room temperature? I got busy with some other things and haven't put it in the carboy yet. I'm thinking about brewing today and plan on using the yeast cake.

**Yooper** · 06-18-2009, 04:58 PM

I'd say three weeks before cold crashing and lagering would be plenty of time.

RayInUT · 07-11-2009, 05:19 PM

Wow, what happened? Somehow it got kegged and it's all gone. That was quick! I'm going to brew ten gallons this weekend but hop it up a little more. I thought the recipe was close but it needs a little more hops.

dmaher · 09-16-2009, 06:51 PM

YooperMon, I just received the AHS Dead Guy Clone kit and they have the mash at 150. Have you tried lower mash temps or have you always been 156-158? That was the only big difference in recipe.

**Yooper** · 09-17-2009, 01:36 AM

Quote:

Originally Posted by dmaher

YooperMon, I just received the AHS Dead Guy Clone kit and they have the mash at 150. Have you tried lower mash temps or have you always been 156-158? That was the only big difference in recipe.

I never have mashed lower. Mine is kind of "thick", you know- full bodied and rich. I think a mash temp of 150 would give you a light-medium bodied beer. It might taste great, but I like a fuller mouthfeel in that beer.

**joety** · 09-29-2009, 02:48 AM

The Szamatulskis say to mash at 151. Their recipe is very similar, but in respect of their intellectual property, I won't list the rest of the details here, other to say that the minor differences have been tried by one brewer or another throughout these pages. I like Yooper's idea of mashing higher as I too prefer a maltier beer.

J8D · 09-30-2009, 08:15 PM

EDIT: PM received on the below. Thanks again Yooper!!!!
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I brewed the actual kit version produced by Rogue. It turned out great. With that being said, I want to do my second all grain based on Yooper's AG recipe (posted below). However, I don't have any software to run the water amounts and temperatures for my mash/sparge. I am using a cooler type mash tun (big enough for whatever). I only have a pot capable of cooking around 6.5 gallons. If someone could run the numbers for me, I would be very grateful and drink 7 beers in your honor (too include a "one for my homies" spill). Also, has anyone tweaked the recipe, as earlier discussed, to increase the amount of Munich to 20%? I would be interested in that info as well. Thanks all.

S/F,

J8D

Previous Yooper Recipe
12 pounds maris otter
1 pound Cara-Munich
1 pound Munich
1/2 pound crystal 40L

Hops:
1 ounce Perle 60 minutes
.5 ounce perle 30 minutes
.25 ounce perle 5 minutes
.25 ounce saaz 5 minutes

RC0032 · 10-01-2009, 10:32 PM

Is there a beersmith file for the final version?