Mostly Dead Guy Ale - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Mostly Dead Guy Ale

Reply
 
Thread Tools
Old 06-02-2009, 09:54 PM   #11
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
 
humann_brewing's Avatar
Recipes 
 
Oct 2008
the sun
Posts: 15,535
Liked 329 Times on 325 Posts


Quote:
Originally Posted by MMW View Post
Yes...mostly dead is partly alive.

6.9% for the Perle and 7.7% for the Saaz. But, then again, I'm open to suggestions.
Have those Saaz been tested for steroids?

 
Reply With Quote
Old 06-02-2009, 09:58 PM   #12
MMW
Recipes 
 
Apr 2009
Longview, TX
Posts: 529
Liked 4 Times on 4 Posts


The 7.7% is the US version...would the czech @ 4% be a better fit? Although it shouldn't make a difference for bittering, right?

 
Reply With Quote
Old 06-02-2009, 10:31 PM   #13
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
 
humann_brewing's Avatar
Recipes 
 
Oct 2008
the sun
Posts: 15,535
Liked 329 Times on 325 Posts


Quote:
Originally Posted by MMW View Post
The 7.7% is the US version...would the czech @ 4% be a better fit? Although it shouldn't make a difference for bittering, right?
Yeah, I was just joking. But yeah, that late in the boil or at flameout you are getting aroma anyways, so your fine.

 
Reply With Quote
Old 06-03-2009, 01:33 PM   #14
broadbill
Recipes 
 
Aug 2007
Southern Maine
Posts: 3,935
Liked 534 Times on 361 Posts


Another suggestion: Instead of fermenting the Mostly Dead Guy on the Pacman than pitching the Centennial Blonde onto the yeast cake, I would do the reverse. Your Dead Guy clone is a higher OG than the Cent. Blonde and would therefore benefit from the "step-up" by fermenting the Cent. Blonde first.

Also, the Cent. Blonde is the lighter of the two beers (I'm guessing...its about as light as you can get, and lighter than the real Dead Guy). Conventional wisdom says that when repitching you should start with light beers/low OG and go to darker/higher OG beers.

My 0.02

 
Reply With Quote
Old 06-03-2009, 01:53 PM   #15
MMW
Recipes 
 
Apr 2009
Longview, TX
Posts: 529
Liked 4 Times on 4 Posts


I went and reread my original...it wasn't as clear as it could have been

Blonde is (and has been) up first (brewing Sunday!)

 
Reply With Quote
Old 06-03-2009, 03:40 PM   #16
beerkrump
 
beerkrump's Avatar
Recipes 
 
Mar 2009
Triune, TN
Posts: 2,113
Liked 14 Times on 14 Posts


It's been a while since I had one, but I remember Dead Guy being on the sweet and malty end of things. What's your mash temp? Did I miss it? A little high I would think, 156?

 
Reply With Quote
Old 06-03-2009, 03:44 PM   #17
MMW
Recipes 
 
Apr 2009
Longview, TX
Posts: 529
Liked 4 Times on 4 Posts


I would think a little high...certainly not low-- I don't think this should be dry at all.

 
Reply With Quote
Old 06-03-2009, 05:17 PM   #18
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
 
DeathBrewer's Avatar
Recipes 
 
Apr 2007
Oakland, CA
Posts: 21,790
Liked 269 Times on 134 Posts


156F? There is never a reason to mash that high IMO. Use grains that will give a bigger malt profile or yeast that will leave a bit of sweetness, not temperatures that will result in tons of dextrins.
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...

 
Reply With Quote
Old 06-03-2009, 05:37 PM   #19
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,742
Liked 8019 Times on 5603 Posts


Quote:
Originally Posted by DeathBrewer View Post
156F? There is never a reason to mash that high IMO. Use grains that will give a bigger malt profile or yeast that will leave a bit of sweetness, not temperatures that will result in tons of dextrins.
That's where I mash my Dead Guy clone- very high, at 156. I've gone up to 158 for a "thick" British beer I was making, but that's the only time I go above 154 or so.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 06-03-2009, 05:43 PM   #20
MMW
Recipes 
 
Apr 2009
Longview, TX
Posts: 529
Liked 4 Times on 4 Posts


Quote:
Originally Posted by DeathBrewer View Post
156F? There is never a reason to mash that high IMO. Use grains that will give a bigger malt profile or yeast that will leave a bit of sweetness, not temperatures that will result in tons of dextrins.
What would you recommend then? 153-152 ish? I don't think anything less than 150 would do.

As an additional update, current hop schedule looks like this:

0.75 oz Perle (6.9%) 60
0.75 oz Perle (6.9%) 45
0.5 oz Perle (6.9%) 10

And sitting on the fence with the Saaz. This should
bring the IBUs up to just over 30.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dead Like Me TxBrew Drunken Ramblings and Mindless Mumbling 31 02-19-2013 03:27 AM
dead yeast not dead -- how to cultivate and preserve? FSBrewer Beginners Beer Brewing Forum 6 10-19-2012 08:45 PM
Is it dead? BFauska Beginners Beer Brewing Forum 7 12-06-2007 03:43 AM
I'm not dead... yet... Walker Drunken Ramblings and Mindless Mumbling 10 06-05-2006 11:56 PM
I am soo dead budbo Equipment/Sanitation 4 05-06-2006 11:48 PM


Forum Jump