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Old 03-14-2012, 02:08 PM   #471
Yooper
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Quote:
Originally Posted by ultravista View Post
Yooper - can you post a copy of your most recent/curren Beersmith .bsm file?
Unfortunately, what is posted already is all that I have. My computer died in November, and I just bought Beersmith new and entered what I could download from this site.
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Old 03-15-2012, 03:05 AM   #472
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Quote:
Originally Posted by Yooper View Post
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
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???

 
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Old 03-15-2012, 10:51 AM   #473
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Quote:
Originally Posted by mjmac85

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???
The 170 deg 0.5 gallons is a "sparge" or hot water rinse of the steeping grains in this case. The grains steep in a bag to contain them. After the steep, lift the bag and either suspend it over the pot and use the 170 deg sparge water to rinse them off ( water and extract from grains drips into pot below) OR, you can "batch sparge" by removing the steeping grains from the steep water and add them ( still in the steeping bag) to the 1/2'gallon of 170 degree water. Bob it up and down a bit to rinse off the sugars from the grain and then add that to the wort you made from steeping.
Start heating your wort, add the malt Extract and start following the hop schedule once you see the first boil bubble.

 
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Old 03-16-2012, 01:50 AM   #474
mjmac85
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Is that a good idea for all recipes or only when included in directions?

 
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Old 03-16-2012, 11:56 AM   #475
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Quote:
Originally Posted by mjmac85
Is that a good idea for all recipes or only when included in directions?
You may find some useful discussions here:

http://www.homebrewtalk.com/f39/begi...g-howto-99139/
It's a stickie and is worth a read.

 
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Old 03-16-2012, 11:58 AM   #476
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Pm thread is here:

http://www.homebrewtalk.com/f39/easy...ng-pics-75231/

 
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Old 03-17-2012, 02:19 PM   #477
periwinkle1239
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Brewed this 7 days ago. Mashed at 158 degrees and used a Pacman starter. Hit my OG 1.066 exact. Fermented at 60-62 degrees. Just checked gravity, it was 1.020, not sure it's quite done but I decided to bring upstairs to where it is 72 degrees to see if it'll drop just a few more points. There was a huge yeast cake, so I swirled the carboy around to pick up the yeast from the bottom.

I realize mashing at 158 is probably the reason for the slightly high gravity, but I didn't want it to ferment too low since Pacman is a hungry beast.

 
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Old 03-26-2012, 01:48 AM   #478
aknox
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Just did a BIAB using the All grain recipe from the original post. Mashed at around 158 for minutes and followed the hop schedule. Added Irish Moss at 15 minutes. Gravity was 1.038 if I read it correctly. It is currently in a water bath at 60 degrees. I hope it stays around that temp.

 
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Old 03-29-2012, 05:40 PM   #479
Henry22
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Where is the most recent/updated AG recipe? Or is the recipe on the first page the best? Im going backwards on the thread and am on page 40.

Also, Im ordering this recipe off of brewmasterswarehouse.com and all they have munich wise is Briess Organic munich 10, dark munich, and munich type II. Which would be best?
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Old 04-06-2012, 10:12 PM   #480
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I used the Munich Type II. This go-around, I am doing the CYBI Dead Guy recipe from an interview with John M.

This will be my fourth Dead Guy batch. Can't wait to see what the results of the CYBI recipe are.

 
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