shadows69
Well-Known Member
Brewed. Had to make a couple of changes, c60 at 6oz, and 6 row at 12 oz. This was do to the supplies on hand. Hit all the numbers on this one.
I did the extract version of this with 9 pounds of Pale LME.
I didn't make a start, but just used the Activator pack, and I had fermentation within 10 hours. I was surprised at just how fast fermentation started.
My O.G. was 1.062 or so, and I'm fermenting it at 59-60* in my bathroom. It seems to be pretty stable for now. How cold can I go with Pacman yeast before it goes to sleep?
letmeholleratya said:I made the extract version a few weeks ago. My og was 1.074, and my fg was 1.015. Mine tastes borderline too sweet. Does sweetness mellow out at all? I haven't had very many batches turn out overly sweet. Thanks.
I made the extract version a few weeks ago. My og was 1.074, and my fg was 1.015. Mine tastes borderline too sweet. Does sweetness mellow out at all? I haven't had very many batches turn out overly sweet. Thanks.
I made the extract version a few weeks ago. My og was 1.074, and my fg was 1.015. Mine tastes borderline too sweet. Does sweetness mellow out at all? I haven't had very many batches turn out overly sweet. Thanks.
Well, I made another batch of this a couple of weeks ago- it's still in primary. I pitched on a pacific ale yeast cake- and it finished at 1.006! Holy cow- it's dry! I mashed at 153-154, so I definitely wasn't planning on it being that dry. Darn!
Hi Yooper,
I always brew all grain. Now it's too cold in Quebec so I will brew partial mash. Was looking at this recipe but have a question about steeping speciality grains such as munich.. I thought these needed to me mashed. Can you explain this? Should I add a bit of 2-row to the specialty grain and cut back on the LDME in order to have a better conversion? IS the Munich there only for color and taste and not to bring gravity points. Am I missing something? Thanks
I am going to try this recipe out this weekend. I have US Golding, Sterling, Cascade and Summit hops on hand. Will the Golding or Sterling work with this recipe or should I go ahead and buy some Perle to get more true to the flavor? Thanks!
I found an old recipie on NB for there clone that they don't sell as a kit anymore but as an ingredient list. I did there's before I found yours...'it looks like this .....Yooper said:10 pounds maris otter
1 pound Cara-Munich
1 pound Munich
1/2 pound crystal 40L
Mash at 156-158 for 45 minutes or until conversion. Sparge to get up to boil volume.
Hops:
1 ounce Perle 60 minutes
.25 ounce perle 30 minutes
.25 ounce perle 5 minutes
.25 ounce saaz 5 minutes
Yooper - can you post a copy of your most recent/curren Beersmith .bsm file?
Dead Guy Clone
1 pound Cara-Munich
1 pound Munich
1/2 pound crystal 40L
Steep grains in a bag at 155 degrees for 30 minutes. Sparge with 1/2 gallon 170 degree water. Allow grains to drip into pot, but don't squeeze. Discard grains. Bring to a boil and add:
4lbs Alexanders Pale LME
4LBS LDME
(I substituted all XLDME)
1 oz perle 60 mins
1/4 oz perle 30 minutes
1/4 oz perle 5 mins
1/4 oz saaz 5 mins.
1 tsp Irish Moss 15 minutes or Whirlfloc
I used pacman yeast. If pacman is not available, try 1056 (American Ale yeast).
o.g. was 1.066
f.g. was 1.018
mjmac85 said:First time following a recipe on here. Only done 2 batches from the LHBS sheet. I really want to do this recipe since it's a normal commercial beer I drink.
Im a little worried and confused on the sparge. I add 1/2 gallon of 170 degree water after the 30 minutes of steeping???? Then add the extract bring to a boil and follow hop plan???
mjmac85 said:Is that a good idea for all recipes or only when included in directions?
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