BPhad
Well-Known Member
Kegging up batch #2 of this recipe. Think it's closer to real thing this time.
Will be washing the pacman yeast when done.
Will be washing the pacman yeast when done.
Munich Helles Dead Guy Clone (Extract & AG- see note)
- Thread starter Yooper
- Start date
Help Support Homebrew Talk:
Just did a batch yesterday, BIAB. I ended up with 1.072 OG with a 76% efficiency number. I was surprised. I am still dialing in my equipment as this was only my second BIAB. I did get more boiloff than I thought I would so that probably made the difference. But it looks great and I am very excited.
OP
OP
We were just talking about this beer yesterday. I haven't made it in a while, so it's about time. I don't have any pacman yeast, but I have some WLP001 that I may use.
HoppyDaze
Well-Known Member
What hops substitution can I use for this recipe? I have cascade, amarillo, willamette and centinnial
thanks!
thanks!
OP
OP
I've never made it with other hops, but centennial and amarillo are far too citrusy for this recipe. Willamette is earthy, and nothing like the hops in the recipe, but may work as a bittering hop.
Made this along time ago. It's been bottled for probably 6 months. Grabbed one out of the case warm and it is almost identical tasting to the real deal. So I thru a 2 sixers in the fridge. Once cold it has a terrible off flavor not sure what it is. But taste perfect warm.
Dead Guy is one of my favorites...going to brew today for a homebrew Oktoberfest party in 5 weeks. I'm planning on 1-2 weeks in primary with another week in secondary (3 weeks total) then let it mellow in a keg for another 2 weeks. Do you think that will be enough time? I'm using Pacman that I harvested from a bottle of Brutal Bitter and stepped up 3 times to a 1L starter. I'll let the gravity determine when I'll move it to secondary...I just hope it will be ready in time.
Looking forward to this one...worst case scenario, it'll be ready for the Cal-Oregon game in November.
Looking forward to this one...worst case scenario, it'll be ready for the Cal-Oregon game in November.
ultravista
Well-Known Member
I though 'secondaries' were dead. Why secondary?
Maybe they are...i'm a NOOB! This is my 6th batch, 3rd that is from a recipe off HomeBrewTalk. I've been reading through the forums and seeing a lot of contradictory statements, and my first 3 kits suggested using a secondary.
Should I leave it in primary for 3-4, then condition in the keg for 1-2? My main question remains...do you think it'll be ready in 5 weeks?
EnjoyGoodBeer
Well-Known Member
Anyone have any idea what the AA units on the hops should be? I asked yooper and she said she did't remember she lost it on her hard drive. Im new to brewing so im not sure how to acheive a 30 to 35 IBU to this clone any help? Thanks all.
zeg
Well-Known Member
Going to do an "inspired by" batch of this as my next brew.
Started from the AG recipe, swapped the MO out for Vienna (because I used MO for my last brew, and I want to learn the difference), and then traded that off for DME to get down to a partial mash that I can handle. Haven't settled on the hops schedule, but it'll be some combination of Brewer's Gold, Willamette, and Spalt select because I have a huge amount of those sitting in my freezer. My initial thought was to use BG for 60 min bittering, Willamette for the 30 minute, and SS for the 5 minute, but we'll see. Yeast-wise, I'm going to try WLP007.
So, well, I don't think I can pretend that this is the same recipe, but the proportions and specialty malts are certainly Yooper's creation. But we'll see what happens.
Started from the AG recipe, swapped the MO out for Vienna (because I used MO for my last brew, and I want to learn the difference), and then traded that off for DME to get down to a partial mash that I can handle. Haven't settled on the hops schedule, but it'll be some combination of Brewer's Gold, Willamette, and Spalt select because I have a huge amount of those sitting in my freezer. My initial thought was to use BG for 60 min bittering, Willamette for the 30 minute, and SS for the 5 minute, but we'll see. Yeast-wise, I'm going to try WLP007.
So, well, I don't think I can pretend that this is the same recipe, but the proportions and specialty malts are certainly Yooper's creation. But we'll see what happens.
zeg
Well-Known Member
Well, brewed the PM batch with Vienna + DME last Sunday. Mash was probably a little high, ranging from 156-158. Went with about 33 IBU, mostly from an ounce of Brewer's Gold at 60 mins, an ounce of Willamette at 15 mins, and 2 ounces of Spalt Select at 5 minutes. I had some trouble measuring the OG. I measured 1.053 after dilution, which is 0.011 low. Based on my measurement of the wort pre-boil it should have been closer to 1.060, maybe 1.058 at the lowest, so I suspect I hadn't mixed things up enough. Probably never know for sure though.
Pitched a decanted 2L starter of WLP007 and kept it around 60°, which is probably a bit cold for WLP007 from what I've been reading. Fortunately, I had made my starter around that temperature, so at least the yeast were trained for the cold a little bit. Nevertheless, it had a quick start (burping by 2 hours after pitch, big blowoff on Monday during the day). It had a flurry of activity but had slowed substantially by Wednesday. Temperatures in the garage rose, so it's been warming up since then, now it's at about 66 and I'll probably let it get up to 68ish if I can. It's still burping along happily...
Took a gravity sample / taste test today, 5 days after pitching. It's green, but it's going to be good. SG is about 1.018 (might have been 1.017). Still has a fairly sweet taste, with a rich and complex malt flavor. There's an earthy, almost gritty but not sharp bitterness to it, and a soft but pronounced grapefruit aftertaste that lingers on the palate. There is a tiny hint of an aroma that I think may be diacetyl, but it's barely there. Yeast-wise, it's very clean.
So, I'm going to give it at least another couple weeks in primary. I may go to secondary if I decide to start a mead with the fermenter it's in right now, otherwise I'll give it a bit longer on primary. I'm hoping it'll dry out a tiny bit more (though with a mash as high as I had, this may not be so likely). I'd also like the grapefruit to fade a bit, but maybe that's the effect of the late hops. In any case, I was a bit worried this would come out too similar to the ESB that I recently bottled. No more worries there, this one is also malty but quite different.
Pitched a decanted 2L starter of WLP007 and kept it around 60°, which is probably a bit cold for WLP007 from what I've been reading. Fortunately, I had made my starter around that temperature, so at least the yeast were trained for the cold a little bit. Nevertheless, it had a quick start (burping by 2 hours after pitch, big blowoff on Monday during the day). It had a flurry of activity but had slowed substantially by Wednesday. Temperatures in the garage rose, so it's been warming up since then, now it's at about 66 and I'll probably let it get up to 68ish if I can. It's still burping along happily...
Took a gravity sample / taste test today, 5 days after pitching. It's green, but it's going to be good. SG is about 1.018 (might have been 1.017). Still has a fairly sweet taste, with a rich and complex malt flavor. There's an earthy, almost gritty but not sharp bitterness to it, and a soft but pronounced grapefruit aftertaste that lingers on the palate. There is a tiny hint of an aroma that I think may be diacetyl, but it's barely there. Yeast-wise, it's very clean.
So, I'm going to give it at least another couple weeks in primary. I may go to secondary if I decide to start a mead with the fermenter it's in right now, otherwise I'll give it a bit longer on primary. I'm hoping it'll dry out a tiny bit more (though with a mash as high as I had, this may not be so likely). I'd also like the grapefruit to fade a bit, but maybe that's the effect of the late hops. In any case, I was a bit worried this would come out too similar to the ESB that I recently bottled. No more worries there, this one is also malty but quite different.
Making my 1st batch of this, so far everything is normal, I read celcius on my thermometer and broke a carboy.
Making this with us05 and northern brewer for bittering hop (have some left over from last year). Should turn out great... It's beer!
Making this with us05 and northern brewer for bittering hop (have some left over from last year). Should turn out great... It's beer!
I never followed up on this one... it took a while to lose its flatness and get a head, and the beer at first tasted real sweet, but after a month and a half after bottling I think it blended really well.
So, nice one! I shared a half-growler with my wife tonight and she approves.
Thanks for the advice, and my next beer had a starter
-bill
So, nice one! I shared a half-growler with my wife tonight and she approves.
Thanks for the advice, and my next beer had a starter
-bill
Ok, brewed this 2 wks ago extract with extra pound of DME. It went from 1.081 to 1.021( checked today). I used wyeast 1056. Should I leave it in primary for another wk or put it to secondary? Fermentation has slowed to a bubble every 20-30 seconds. Leaning towards leaving it, but any advice is appreciated.
OP
OP
Ok, brewed this 2 wks ago extract with extra pound of DME. It went from 1.081 to 1.021( checked today). I used wyeast 1056. Should I leave it in primary for another wk or put it to secondary? Fermentation has slowed to a bubble every 20-30 seconds. Leaning towards leaving it, but any advice is appreciated.
I'd leave it another week or so, and then bottle it when it starts to clear.
Kegged and carbed my batch on Friday and have been drinking all weekend...tastes better each day. OG of 1.072, kept in primary 3 1/2 and finished at 1.018...gonna get another batch of this in the queue. Used yeast harvested from a bomber of Brutal Bitter that I stepped up over a week
doomXsaloon
Well-Known Member
zeg
Well-Known Member
Tried my first bottle of the Vienna-version of this (which I'm calling YMVA for Yooperish Maibock Vienna Ale). Needs a couple more weeks to carbonate and condition a bit more, but I think it may be the best result yet. The grapefruit has subsided and the beer is rich, with some raisiny flavor and a firm bitter finish that is well balanced with the richness. There's a bit of harshness to the aftertaste, which I think may be due to the Brewer's Gold hops, but it also may condition out. We'll see. In any case, it's not a serious flaw, just picking nits.
My next beer is based on Revvy's Vienna Lager, which turns out to be within a pound of Munich malt and half a pound of DME of the same grainbill as my implementation of this ale. I changed the hops around (went with 100% spalt select), but it's so similar it should give a pretty good comparison of the difference between an ale and a lager. This wasn't really planned, but it is a happy coincidence for my first lager.
My next beer is based on Revvy's Vienna Lager, which turns out to be within a pound of Munich malt and half a pound of DME of the same grainbill as my implementation of this ale. I changed the hops around (went with 100% spalt select), but it's so similar it should give a pretty good comparison of the difference between an ale and a lager. This wasn't really planned, but it is a happy coincidence for my first lager.
zeg
Well-Known Member
After another week and a half, the carbonation is getting there---it's at a level that might be considered intentional, but I think it'll continue to increase. All the bitter / grapefruit is gone. It's everything I'd hoped it'd be (and I think it'll improve further as the carbonation finishes).
HBrew71
Well-Known Member
Racked to secondary today after 15 days in the primary. Gravity was 1.016. First time using Pacman ... love it. The hydrometer sample was so good.
HoppyDaze
Well-Known Member
Brewed this today. Came in at 1.067. Got to use home grown saaz\o/
If I wanted to do this as an extract(I believe it would actually have to be a partial mash) I would use
7.5lb Maris Otter LME
1 pound Cara-Munich
1 pound Munich
1/2 pound crystal 40L
Mash at 156-158 for 45 minutes
then follow the rest as normal, correct?
7.5lb Maris Otter LME
1 pound Cara-Munich
1 pound Munich
1/2 pound crystal 40L
Mash at 156-158 for 45 minutes
then follow the rest as normal, correct?
OP
OP
Yes, that seems right.
HBrew71
Well-Known Member
I am going to cold crash for 5 days or so before kegging. Would that hurt this beer? Is a D-rest required? Thanks in advance.
zeg
Well-Known Member
I gave mine a week or two of cold crashing and it didn't hurt anything.
As for the D-rest, it probably depends on the yeast and the temperature. Taste and see. If you taste butter or butterscotch, give it the rest. In my case with WLP007, no rest was required, even with a ferment just below the recommended range for that yeast. There's not a trace of diacetyl.
HBrew71
Well-Known Member
zeg
Well-Known Member
I don't know in detail, I've never encountered it except with second-generation WLP833 (bock lager yeast). As I understand it, most ale yeasts produce little enough and/or consume diacetyl fast enough that it's rarely a problem. Lager yeasts are a lot more likely to produce it, and don't consume it rapidly at low temperatures, hence the rest. Most ale fermentations don't bother with a rest, partly because they are already fermenting in the mid-to-upper 60s.
If you don't taste the off-flavor in a sample, it's not going to be produced during a cold crash, so there's no need to do the rest. It won't hurt anything, though, so if you're paranoid and can spare a couple days, there's not really a reason *not* to do one.
If you don't taste the off-flavor in a sample, it's not going to be produced during a cold crash, so there's no need to do the rest. It won't hurt anything, though, so if you're paranoid and can spare a couple days, there's not really a reason *not* to do one.
