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Old 04-09-2009, 09:37 PM   #71
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Originally Posted by taylornate View Post
Sorry if I'm being too picky, but 7.0 pounds or 7.2 pounds like Revvy suggested?
I would buy two three pound bags and a one pound bag, so I'd use 7 pounds.
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Old 04-13-2009, 05:24 AM   #72
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Great recipe Yooper! Dead Guy is one of my favorite beers, and I've made 5 batches (PM) of this clone in the last 6 months...it really is spot on to the original - smell, color and everything. Prost!

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Old 04-13-2009, 12:02 PM   #73
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ifishsum,
Can you share your PM recipe? I am working on doing this as a parital mash in a couple of weeks. I would be interested in what you did, especialy since it came out good.
Thanks,

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Old 04-13-2009, 08:05 PM   #74
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Crazy thing, I brewed this last weekend, and after a week of primary it's still bubbling about every 3 seconds. I used the authentic Pacman yeast and it started around 1.063 and I'm already down to 1.009 . I hope it soon ends because I fear it will get too low for the style & clone. I mashed steady at 151 and all temps were dead on. Not sure why this would attenuate so well, all of the reading suggested that Pacman would only get down to 1.012 or so at the most. Anyone else experience this?

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Old 04-13-2009, 09:57 PM   #75
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Crazy thing, I brewed this last weekend, and after a week of primary it's still bubbling about every 3 seconds. I used the authentic Pacman yeast and it started around 1.063 and I'm already down to 1.009 . I hope it soon ends because I fear it will get too low for the style & clone. I mashed steady at 151 and all temps were dead on. Not sure why this would attenuate so well, all of the reading suggested that Pacman would only get down to 1.012 or so at the most. Anyone else experience this?
Yes, I think one of my first posts mentioned mashing this at 156, because it attenuated really well. At 151, I would think that it would ferment pretty dry. I don't mash many beers under 153, but this one should be a malty beer so I'd mash it higher.
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Old 04-13-2009, 10:58 PM   #76
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ifishsum,
Can you share your PM recipe? I am working on doing this as a parital mash in a couple of weeks. I would be interested in what you did, especialy since it came out good.
Thanks,
Thumper, all I did was add 2 lbs of base malt and reduce the extract - this is how I converted it for my setup (3 gallon boil pot, 2 gallon round cooler MLT, large grain bag):

2 lbs British Pale malt (Maris Otter)
1 lb Munich malt
1 lb CaraMunich
8 oz Crystal 40L
7 lbs fresh light LME

Mash grains in 6 quarts of water, shooting for mash temp 150-152*F for 1 hour
Sparge grain bag in boil pot with 6.75 quarts of water @170 for 5-10 minutes, agitate and drain bag
Pour mash runnings from cooler into boil pot w/sparge runnings
Start boil

Hops schedule:
1.0 oz Perle 8.2% (leaf) @60 min
0.5 oz Perle 8.2% (leaf) @30 min
0.25 oz Perle 8.2% (leaf) @5 min
0.5 oz Saaz 2.7% (leaf) @5 min

I wait to add all of the LME until 10 minutes left in the boil, before the last hops additions (by this time enough liquid has boiled off that there is room in the pot for the 7 lbs of LME). I remove from the burner, stir in the extract well and then restart the boil, usually adding Irish Moss and yeast nutrient. Once it's boiling again I restart the timer and add the last hops. Cool, top off to 5.5 gallons and pitch yeast (pacman starter or US-05 dry yeast).

Depending on your mini-mash efficiency, you may adjust the extract a little - I'm getting 65-70% to hit OG of 1.066-1.067 and it usually finishes at 1.016-1.017.

Good luck! I hope Yooper doesn't mind me posting my slight PM variation
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Last edited by ifishsum; 04-13-2009 at 11:07 PM.
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Old 04-14-2009, 01:00 AM   #77
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Thank you! ifishsum. I will try to find my notes. My computer crashed at home, but I know I wrote something down about it.

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Old 04-14-2009, 01:12 AM   #78
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Good luck! I hope Yooper doesn't mind me posting my slight PM variation
Of course I don't mind! You saved me from all that math!

Seriously, this is a great place to share our ideas so I appreciate your input. I would never mind a little advice and input!
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Old 04-16-2009, 12:53 PM   #79
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I'm really bummed I missed the mash temp, not sure how I overlooked that. It finished at pretty much 1.009 and is now ready for keg. One problem, it's now just a plain ale with no hop flavor or aroma (as it should) and very dry. Only bonus is high alcohol volume. Man, Wyeast was not joking when they list "HIGH" for attenuation on Pacman. I guess I'll just have to harvest that yeast and give it another shot.

So I should really shoot to mash at 156 at least to get those unfermentables in there and buffer this attenuative yeast?

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Old 04-17-2009, 05:18 PM   #80
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I was checking the info at Rogue and they claim that the commercial version has 40 IBUs but I am get about 28 plugging this recipe into Beersmith.

Is this some brew myth magic at Rogue or what is going on? Your recipe seems to be pretty spot on from this post so what is the real story Yooper?

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