All-Grain - Dead Guy Clone (Extract & AG- see note) - Page 28

randallr · 03-02-2011, 08:42 PM

Thanks for your help guys. Turns out, my LHBS doesn't have EVERYTHING online like I thought they would. I think they have every I need. They don't have XLDME so I'll just use the LME and DME combo.

ultravista · 03-02-2011, 10:53 PM

Yup, Brewmasters Warehouse. I picked up my Yoopers Dead Guy all grain clone this morning. The prices are great.

ultravista · 03-04-2011, 02:39 PM

Yooper - I am ready to dive into your Dead Guy clone. The question I have is strike water for the mash.

I have a 5 gallon and 10 gallon converted Rubbermaid cooler for the tun and will probably go with the 10 gallon for this one.

To keep things simple, the grains will be in a large voile bag.

Now to the mash ... do you suggest I heat the bagged grains and water in the pot, then transfer the bag and the water to the tun?

Or should I pre-heat the tun, put the bagged grains in the tun, then transfer the water from kettle to tun? Opting for the second method, what temp should I bring the water up to before transferring?

Regardless of method, I want 152 to 154 mash temps.

**Yooper** · 03-04-2011, 02:41 PM

I've never done brew in a bag (BIAB) so I have no idea the procedure. I know they seem to use more water in the mash, but I don't know any of the details.

ultravista · 03-04-2011, 02:46 PM

Well, it's just really mash in a bag. I don't plan on doing the full BIAB for this.

Let's forego the bag for a moment, if you were mashing in a cooler, what would your process be for this clone?

Also, your recipe on Brewmasters.com, is this the latest version or have there been tweaks since then?

http://www.brewmasterswarehouse.com/recipe/68a71221/yooper-dead-guy-clone

**Yooper** · 03-04-2011, 02:55 PM

Quote:

Originally Posted by ultravista

Well, it's just really mash in a bag. I don't plan on doing the full BIAB for this.

Let's forego the bag for a moment, if you were mashing in a cooler, what would your process be for this clone?

Also, your recipe on Brewmasters.com, is this the latest version or have there been tweaks since then?

http://www.brewmasterswarehouse.com/recipe/68a71221/yooper-dead-guy-clone

I haven't changed the original recipe at all.

I mash this beer the same way I mash every beer- generally 1.25 quarts per pound of grain. I use a mash temp of about 156 for this beer- as I want it to have a full body.

I sparge up to my boil volume.

I always preheat my cooler, and then strike with a temperature difference of 11 degrees. For a 156 mash them, that's 167.

ultravista · 03-05-2011, 04:37 PM

Yooper - I'm confused ...

One recipe is (posted here):
11.0 lb Maris Otter Pale
1.25 lb Caramunich® TYPE I
1.25 lb Munich Malt
.5 lb Crystal Malt 40°L

And the one on Brewmasters Warehouse is:
10 lbs Crisp Maris Otter
1 lbs Caramel Munich
1 lbs Weyermann Munich Type II
8 oz Briess 2 Row Caramel 40

Which is the real Yooper DGA clone? I ordered from BMW using the grist bill above.

ultravista · 03-09-2011, 01:33 AM

Yooper, did you see my post above?

ultravista · 03-12-2011, 03:02 PM

Yooper, I just took a look at the AGDeadGuy.bsm you posted on page 1. That differs slightly from your original AG recipe (page 1) and the recipe on Brewmasterswarehouse.

I went with:

10 lbs Crisp Maris Otter
1 lbs Caramel Munich
1 lbs Weyermann Munich Type II
8 oz Briess 2 Row Caramel 40

Your Beersmith recipe calls for an additional two pounds of Maris Otter and .5 gallons as the batch size.

Will the missing two pounds of Maris Otter make difference?

smokewater · 03-17-2011, 10:39 PM

Quote:

Originally Posted by ultravista

Yooper - I am ready to dive into your Dead Guy clone. The question I have is strike water for the mash.

I have a 5 gallon and 10 gallon converted Rubbermaid cooler for the tun and will probably go with the 10 gallon for this one.

To keep things simple, the grains will be in a large voile bag.

Now to the mash ... do you suggest I heat the bagged grains and water in the pot, then transfer the bag and the water to the tun?

Or should I pre-heat the tun, put the bagged grains in the tun, then transfer the water from kettle to tun? Opting for the second method, what temp should I bring the water up to before transferring?

Regardless of method, I want 152 to 154 mash temps.

This may help

http://www.rackers.org/calcs.shtml