Can You Brew It recipe for Rogue Dead Guy Ale

[glienhard]

The Rogue website says the hops are Perle and Saaz.... What made you choose Sterling?

Sterling is used as a substitution for for Saaz.

 

[stompbox]

Sterling is used as a substitution for for Saaz.

I understand that, but my point is..... if their quest is to make an exact clone, why do they use sterling?

 

[rockfish42]

I understand that, but my point is..... if their quest is to make an exact clone, why do they use sterling?

Breweries often substitute ingredients, I'm sure if you listen to the podcast they'd cover it. If I remember right the website says they use light carastan 13-17 for Dead Guy, but the clone recipe uses GW crystal 15 as that is what they're currently using in the beer.

 

[demuzik]

I understand that, but my point is..... if their quest is to make an exact clone, why do they use sterling?

I wondered the same thing... then after a bit of hop research, found sterling to be a near identical saaz substitute, although it is twice the avg AA - so for a 5G batch, its much more efficient/cheaper to go w/sterling... you'd have to buy twice the hops/oz to get the same IBUs with Saaz. Saaz is very expensive to use when going for bigger beers like this.

 

[Rebel_B]

Brewed this one on 3/26/12. Awesome results!
SG: 1.066, FG: 1.012, IBU: 49, SRM: 8.2, ABV: 7.1%.
Used Gambrinus Pale Malt, Munich, & Crystal 20 & 10L, Perle & Centennial whole hops, Wyeast 1764 yeast. Fermented 5 days at 60, 5 days at 62, & 9 days at 66 degrees. Tastes great (I'm drinking a pint right now)! Thanks for posting these recipes!

 

[ultravista]

My OG was 1.072 and FG 1.010. I guess my efficiency is a bit better than expected. I fermented @ 60 F for two weeks, up to 70 F for a week, then slowly down to 45 to clarify.

I can't wait to taste it!

 

[joetothemo]

The Rogue website says the hops are Perle and Saaz.... What made you choose Sterling?

Maier plainly states in the interview that Rogue no longer uses US Saaz in Dead Guy. They have moved to Sterling. There is better availability.

 

[eknee]

Can you just confirm.. a 90 min boil, and the first hop addition is for 90 minutes? I've never boiled hops for 90 minutes before.

Thanks,

 

[demuzik]

Can you just confirm.. a 90 min boil, and the first hop addition is for 90 minutes? I've never boiled hops for 90 minutes before.

Thanks,

Yep, this is a 90 min boil with first hop addition going in for 90 min. You will get better hop utilization this way.

 

[eknee]

Cheers

 

[laserghost]

How long are you guys mashing @ 152? I'm doing a brew in a bag of this today so its higher water ratio. You think 75 minutes or just go with 60? I have no way to test the conversion..

 

[teddy4xp]

If you are unsure then do the 75 minutes, its only a difference of 15 minutes

 

[Tahoestarr]

I am a biab'r as well and I always do a 90 minute mash. Made this a few moths ago and it was awesome!

 

[DSmith]

I just brewed this recipe based on the CYBI clone and information in post #1. It's the coolest ale fermenation I've done, slow and steady airlock. I'm using Wyeast 1056 at 62F-63F, temperature plot below:

 

[BullGator]

I just brewed this recipe based on the CYBI clone and information in post #1. It's the coolest ale fermenation I've done, slow and steady airlock. I'm using Wyeast 1056 at 62F-63F, temperature plot below:

Dude, major nerd points for using a data logger to track your ferm chamber temp. I don't want to derail this post so do you explain how you set this up somewhere in this forum? I have done similar stuff for work using a labjack data aq with load cells and LVDT's.

At any rate, what do you have your temp controller set at? Mine is set at +/- 1 deg. And I tape the sensor to the carboy.

 

[DSmith]

Dude, major nerd points for using a data logger to track your ferm chamber temp. I don't want to derail this post so do you explain how you set this up somewhere in this forum? I have done similar stuff for work using a labjack data aq with load cells and LVDT's.

At any rate, what do you have your temp controller set at? Mine is set at +/- 1 deg. And I tape the sensor to the carboy.

It's a Love TSS2 controller on a chest freezer with the temperature probe on the side of the carboy with insulation over it. More details on on Posts #80, #83 & #84 on this thread:

https://www.homebrewtalk.com/f51/another-tss2-controller-box-build-195713/index9.html

The data logger is an Extech EA15 with the (2) type-K thermocouples that came with it. I do work with industrial heat transfer equipment and my company has these small data loggers and 60-input Agilent ones & hundreds of high accuracy thermocouples. This is my 2nd fermentation with the Love TSS2 controller and seeing the data really helps know what to expect. I was using a Johnson A419 before this as discussed in the thread.

My cooling setpoint is 63F and 0.5F differential. The heater would come on if the fermenter dropped to 61.5F and would increase the temperature to 62F.

I'm hoping for a really clean fermenation and a beer that is similar to Dead Guy.

 

[DSmith]

I just brewed this recipe based on the CYBI clone and information in post #1. It's the coolest ale fermenation I've done, slow and steady airlock. I'm using Wyeast 1056 at 62F-63F, temperature plot below:

View attachment 73868

Checked gravity after 2 weeks (kept at 63F for about a week until airlock bubbling was almost stopped and raised to 66F) and got 84% attenuation with Wyeast 1056. I plan on at least 4 weeks total in primary and bottling with about 2.3 vol CO2. It ended up being a little bigger beer than anticipated but maybe a rebrew will be to mash a few degrees higher.

 

[jbsg02]

has anyone mixed 1/2 crystal 10 and 20 to mimic the crystal 15?

 

[DSmith]

I used Crisp Cara Malt (17L) to substitute the Carastan Light Malt (about 15L). I bet you could blend them pretty successfully or just use the 20L malt.

I bottled my batch made with Weyermann Light Munich (6L), Rahr American 2-Row (1.8L) & Crisp Cara Malt (17L) and the color might be a little lighter than commercial Dead Guy ale. I plan on posting a pic in a few weeks when it's bottle carbonated.

 

[DSmith]

I used Crisp Cara Malt (17L) to substitute the Carastan Light Malt (about 15L). I bet you could blend them pretty successfully or just use the 20L malt.

I bottled my batch made with Weyermann Light Munich (6L), Rahr American 2-Row (1.8L) & Crisp Cara Malt (17L) and the color might be a little lighter than commercial Dead Guy ale. I plan on posting a pic in a few weeks when it's bottle carbonated.

Great beer!

 

[RmikeVT]

I am going to brew this recipe, this weekend. I bought a Shakespeare Stout on Monday to try and harvest some pacman. Its still on my stirplate, but Im pretty sure it is a fail.

Anyway here is the question, I have WLP001 and WLP005 from other batches in the fridge. I see people have success with WLP001, any one try WLP005 as it brings out the maltiness? Just curious, I might try and post results.

 

[rockfish42]

You should stick with the wlp001, unless you're willing to increase the fermentation temp and have a more estery beer that isn't really like Dead Guy.

 

[RmikeVT]

I actually came home and after sitting on the stir plate for 48 hours, the wort only attenuated a couple points, but I figured if its a couple points, something is going on in there. So I put in the fridge and this morning I had a nice little layer of yeast on the bottom. I stepped it up today. I might actually have some usable pacman yeast on my hands.

 

[RmikeVT]

You should stick with the wlp001, unless you're willing to increase the fermentation temp and have a more estery beer that isn't really like Dead Guy.

I know it wouldn't really be Dead Guy, but I was just curious to see if anyone had tried with an English Ale Yeast. Seems like the grain bill would compliment the malty characteristics of the English strains.

 

[doomXsaloon]

Brewed this today! BIAB, 60 min mash @152; 10 min mashout @ 167.....90 min boil......1061 OG, pitched pacman yeast starter...3 hrs later and have some airlock activity! The tube sample was most dead guy promising!
The wait is on...gonna ferment @ 60 degrees (slowly bring up temp toward end? anyone have suggestions here?
...2 weeks primary, keg, enjoy...

 

[doomXsaloon]

This beer turned out great! I, and all friends/family, love it!
Next time I'll mash at 154....BIAB...my FG was low...1.008

 

[glienhard]

@doomXsaloon - What did you brew for recipe?

 

[1MadScientist]

I brewed it twice this year with BIAB. I'm drinking from my second keg now of my 4/14 transfer. I need to start my fermentation on the batch I brewed last Sunday.

* see pics

 

[doomXsaloon]

@doomXsaloon - What did you brew for recipe?

I basically followed the Can you Brew it recipe, and listened to that podcast interview with John Maier...

 

[1MadScientist]

I am trying to figure out how do we know that Rogue brewery, specifically the brewmaster, uses the Ranger IBU formula? Also I couldn't pick up John mentioning the AA% of the whirlpool hops.