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Old 06-09-2009, 06:52 AM   #101
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Just checked my gravity as the air lock pretty much stopped bubbling yesterday. It's at 1.014. I think I'll rack it to the carboy in a couple days and cold condition it the rest of the way. I've got space in my fridge right now. Any recommendations? As a maibock, I would think that lagering it for a while would be helpful.
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Old 06-09-2009, 12:00 PM   #102
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Just checked my gravity as the air lock pretty much stopped bubbling yesterday. It's at 1.014. I think I'll rack it to the carboy in a couple days and cold condition it the rest of the way. I've got space in my fridge right now. Any recommendations? As a maibock, I would think that lagering it for a while would be helpful.
That would be fine, but make sure it conditions at room temperature a bit first. It's a "bigger" beer and needs the time at room temperature, too.
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Old 06-18-2009, 02:53 PM   #103
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That would be fine, but make sure it conditions at room temperature a bit first. It's a "bigger" beer and needs the time at room temperature, too.
How much time at room temperature? I got busy with some other things and haven't put it in the carboy yet. I'm thinking about brewing today and plan on using the yeast cake.
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Old 07-11-2009, 04:19 PM   #105
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Wow, what happened? Somehow it got kegged and it's all gone. That was quick! I'm going to brew ten gallons this weekend but hop it up a little more. I thought the recipe was close but it needs a little more hops.
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Old 09-16-2009, 05:51 PM   #106
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YooperMon, I just received the AHS Dead Guy Clone kit and they have the mash at 150. Have you tried lower mash temps or have you always been 156-158? That was the only big difference in recipe.
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Old 09-17-2009, 12:36 AM   #107
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YooperMon, I just received the AHS Dead Guy Clone kit and they have the mash at 150. Have you tried lower mash temps or have you always been 156-158? That was the only big difference in recipe.
I never have mashed lower. Mine is kind of "thick", you know- full bodied and rich. I think a mash temp of 150 would give you a light-medium bodied beer. It might taste great, but I like a fuller mouthfeel in that beer.
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Old 09-29-2009, 01:48 AM   #108
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The Szamatulskis say to mash at 151. Their recipe is very similar, but in respect of their intellectual property, I won't list the rest of the details here, other to say that the minor differences have been tried by one brewer or another throughout these pages. I like Yooper's idea of mashing higher as I too prefer a maltier beer.
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Old 09-30-2009, 07:15 PM   #109
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EDIT: PM received on the below. Thanks again Yooper!!!!
----------------------------------------------------------
I brewed the actual kit version produced by Rogue. It turned out great. With that being said, I want to do my second all grain based on Yooper's AG recipe (posted below). However, I don't have any software to run the water amounts and temperatures for my mash/sparge. I am using a cooler type mash tun (big enough for whatever). I only have a pot capable of cooking around 6.5 gallons. If someone could run the numbers for me, I would be very grateful and drink 7 beers in your honor (too include a "one for my homies" spill). Also, has anyone tweaked the recipe, as earlier discussed, to increase the amount of Munich to 20%? I would be interested in that info as well. Thanks all.

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Old 10-01-2009, 09:32 PM   #110
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Is there a beersmith file for the final version?
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