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Old 02-12-2009, 02:35 AM   #51
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Originally Posted by CPAle View Post
categorie wise: Is this an american pale ale? american amber ale? or just plain american ale?
Well, Rogue calls it a "maibock style ale". Of course, there is no such thing. So, it's a malty american ale, fermented cool (like 60 degrees) to get some lager characteristics. I'd say it's closest to an American amber if I had to choose a style and enter it in a contest.
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Old 02-15-2009, 06:11 PM   #52
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Not too concerned about what style it is, I'm just going to make it my First 10 gallon batch!

Followed the recipe Yooper posted but bumped the MO by 3lbs to hit OG in my system. Using the US-05 for 5 gallons and WL 001 Califonia Ale for the other. Do a side by side comparison when all is said and done.

Looking forward to a tastey brew in a couple of months! Also looking forward to REALLY using the capacity of that new 60Qt kettle!

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Old 02-16-2009, 02:25 AM   #53
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Brewed a 10g batch of this today. Used 21 lbs. of Maris Otter for the base malt & had to sub the bittering hops. I used Saaz Sladek & Northern Brewer instead of Perle for bittering. I did have enough Perle for the other additions.

OG came out perfect at 1.066. I used a 1g starter of Pacman Yeast since the LHBS had it.

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Old 02-18-2009, 06:47 PM   #54
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Ten gallons brewed Monday. Hopefully my Star San scrubbed arm removing the screen from inside of spigot didn't ruin the brew.

Pitched US-05 in one and WLP001 in the other. Last nite they were having a serious party in the fermenters. Looking forward to trying this in a couple of months!

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Old 02-19-2009, 11:16 AM   #55
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I've had some interest, so here's my partial mash version:



BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Dead Guy Clone (PM)
Style: American Amber Ale
TYPE: Partial Mash

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.00 gal
Estimated OG: 1.071 SG
Estimated Color: 12.4 SRM
Estimated IBU: 27.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 47.62 %
2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 19.05 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 9.52 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 9.52 %
1.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 9.52 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.76 %
1.00 oz Pearle [7.70 %] (60 min) Hops 11.7 IBU
0.25 oz Pearle [7.70 %] (30 min) Hops 2.2 IBU
0.25 oz Saaz [4.00 %] (5 min) Hops 0.3 IBU
0.25 oz Pearle [7.70 %] (5 min) Hops 0.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.10 tsp Yeast Nutrient (Boil 10.0 min) Misc
2 Pkgs Safale American Ale (DCL Yeast #S-05) Yeast-Ale


Mash Schedule: Partial Mash (4lb)
Total Grain Weight: 3.50 lb
----------------------------
Partial Mash (4lb)
Step Time Name Description Step Temp
60 min Mash In Add 4.38 qt of water at 165.9 F 152.0 F


Notes:
------
Mash: added 4.5 qts of 166F water, mash temp was 153F dropping to 152F near the end (nearly perfect!). Preheated tun with boiling water. Did 2 sparges (~0.75gal) then one that was ~0.4gal. Added the 5lb of XLDME just before flameout. Added 3 gal of cold tap water to fermenter before adding ~2.5 gal of wort, reduced foaming. Used ~1.3 yeast packages (~15g?). Went from 1.071 to 1.017 in 8 days at 67F.

Adapted from Yooper's AG Dead Guy clone:
OG=1.069
FG=1.014
SRM=13.2
IBU=28.2
BG=1.059

-------------------------------------------------------------------------------------

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Old 03-03-2009, 11:16 PM   #56
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Just looking for some input. I have had this is primary for 1 week and it's about time to secondary. However, It would be easier on me if i could just let it sit in primary for 3 weeks like i do most of my other brews. I'm just curious if there would be any specific drawbacks for doing the same with this?

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Old 03-04-2009, 02:18 AM   #57
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Just looking for some input. I have had this is primary for 1 week and it's about time to secondary. However, It would be easier on me if i could just let it sit in primary for 3 weeks like i do most of my other brews. I'm just curious if there would be any specific drawbacks for doing the same with this?
This is the recipe where I first (accidently) left my beer in Primary for a month....and it was so freking fantastic, that it sold me on the long primary, no secondary concept...

So yeah. you can do it!
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Old 03-05-2009, 12:51 AM   #58
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Maibock / Helles Bock;

Maibock / Helles Bock - BeerAdvocate

It is malty like a good old dopplebock... I had Aventenis the other day... they have a very similar tasting profile... except my DGA is a bit fruity.
I definitely noticed the fruit in DGA. The smell reminds me of these flavored honey straws I'd get as a kid. I'm wondering if this clone duplicates this part well, because it's definitely my favorite character in this beer.
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Old 03-11-2009, 04:32 PM   #59
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Uh oh...the 10g Dead Guy Clone I made is at 1.026 after 3.5 weeks. I mashed at 158F per recipe guidelines. I had it in a 64F water bath for 3 weeks & witnessed vigorous fermentation not long after I pitched the Pacman yeast.

When I measured the gravity at 1.026 after 3 weeks, I stirred up the yeast in both carboys & put them in the house at 74F room temp. They have been at 74F for 5 days now & today I measured gravity again & it's still at 1.026.

However, I see a tiny bit of airlock activity, but these are in better bottles & I can't tell if that's from minor temp. swings in the house or not.

What do I do? How long do I wait before accepting that fermentation is complete & this will be a very malty sweet beer?

I need these carboys soon for dry hopping the LWPA batch. This is messing with my brew schedule.

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Old 03-11-2009, 05:47 PM   #60
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I have the same problem with this recipe when I brew it last year....The bottom line is that I let it sit in the primary for 5 weeks without touching it. My FG is at 1.018.
Just be patient... I consider this beer to be big... after 1 12oz, I can really feel it.

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