Munich Helles Dead Guy Clone (Extract & AG- see note)

[Brewmex41]

Pick up a 6er of dead guy. It should have pacman for ya Haha
I'm going to make a starter for my pacman smack pack in the morning. I always make a starter that's bigger than I need so I can save some slurry for a future brew. It's better than washing yeast afterwards.

 

[ultravista]

I have never cared for Pacman and lean toward WLP002 or 007 as it flocks like mad.

 

[Brewmex41]

I love it. I cold crash my beers as if they were lagers anyways.
But that's why we are homebrewers, to brew to our own tastes.

 

[mouren]

Just an update to my attempt at the Extract Recipe,
after OG of 1.082 or 1.084 after temperature correction, 2 weeks later, it's now 1.021 in the primary.

Should I rack it to secondary or let it sit in primary some mo or just bottle it?


Thoughts?

I drank the hydrometer sample, it's quite drinkable, doesn't feel that much heat. Not quite Dead Guy, but similar. It lacks the depth of Dead Guy.

 

[Yooper]

Just an update to my attempt at the Extract Recipe,
after OG of 1.082 or 1.084 after temperature correction, 2 weeks later, it's now 1.021 in the primary.

Should I rack it to secondary or let it sit in primary some mo or just bottle it?


Thoughts?

I drank the hydrometer sample, it's quite drinkable, doesn't feel that much heat. Not quite Dead Guy, but similar. It lacks the depth of Dead Guy.

I'd bottle if the Sg is unchanging over at least three days. It will be "fuller" when carbed up.

 

[ZenFitness]

I think mine was around 1.020 and was delicious after a little bit of bottle conditioning.

 

[brewski09]

If you are targeting 1.018 and hit 1.021, I would call it a win and bottle it. Also, this beer should improve with bottle conditioning for a short time (1-3 months depending on your conditions and taste preferences).

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[millie]

Great recipe. I must try it!! Thx

 

[poorboy5]

After brewing wheat beers & smash ales all summer, I think this will be my first brew of the Fall season! Dead Guy is a great ale, and if this recipe is as good as I've been reading (I've got no reason to believe it isn't), it should be a winner! If I don't screw it up, that is!

 

[poorboy5]

I brewed this today and missed my OG, 1.056 per refractometer as opposed to the 1.069 in the recipe. Preboil was a little low too. The crush looked a little larger than what I'm used to seeing from my LHBS so someone may have fiddled with the mill. I wasn't going to double-mill it as the last time I did that I got some flak. My next upgrade is going to be a grain mill for sure. The wort that came from the grist though is beautiful! Pitched in a 1.6 liter starter of WLP011 and had airlock activity within 3 hours. That was the only yeast of my LHBS had of the ones recommended. It probably won't be the bellywarmer I was hoping for but I'm sure it'll taste great!

 

[j1n]

Brewed this little over a week ago, my SG was 1.074, overshot the SG a bit but thats ok. Took a gravity reading today and its at 1.021. Tasted too sweet for me. Attenuation is 70%. Took it out of the fermentation chamber and going to let it rest at room temp for another week. i hope i can get the terminal gravity down lower. 1.017 would make it 77% attenuation which is to top end of Pacman.

 

[Brewmex41]

I've been able to get pacman well into the 80s. I like it for high gravity beers I want to finish dry.

 

[j1n]

I've been able to get pacman well into the 80s. I like it for high gravity beers I want to finish dry.

Notice any off flavors from fermenting that hot?

Mines at low 70s right now since i took it out of the ferment chamber. Its gone down a couple gravity points in the last couple days.

 

[Yooper]

Notice any off flavors from fermenting that hot?

Mines at low 70s right now since i took it out of the ferment chamber. Its gone down a couple gravity points in the last couple days.

He's talking about attenuation percentage, not temperature. It's not a good yeast for high temperatures, but it's great at cool temperatures. My favorite fermentation temperatures for pacman is 60-62 degrees.

 

[j1n]

He's talking about attenuation percentage, not temperature. It's not a good yeast for high temperatures, but it's great at cool temperatures. My favorite fermentation temperatures for pacman is 60-62 degrees.

I had mine in my ferment chamber @ 60 for 10 days and it stopped at around 1.021-1.022. The hydro sample tasted way too sweet so i took it out and let it get to room temp. I also needed the fermentation chamber to finish my Saison that stalled at 1.035, so i threw it in there and set the temp to 90.

The dead guy clone went down to about 1.019 in the last couple days sitting at room temp. I'm trying to get it down to about 1.016 so its not so sweet. Do you think ill get any off flavors with warming it up. I was thinking id be ok since its at the tail end of fermentation.

 

[Yooper]

I had mine in my ferment chamber @ 60 for 10 days and it stopped at around 1.021-1.022. The hydro sample tasted way too sweet so i took it out and let it get to room temp. I also needed the fermentation chamber to finish my Saison that stalled at 1.035, so i threw it in there and set the temp to 90.

The dead guy clone went down to about 1.019 in the last couple days sitting at room temp. I'm trying to get it down to about 1.016 so its not so sweet. Do you think ill get any off flavors with warming it up. I was thinking id be ok since its at the tail end of fermentation.

No, I think that is fine.

 

[bluemoose]

Best with the recipe with 12 lbs of MO or 10?


Sent from the kingdom of beer.

 

[Brewmex41]

Ya sorry I meant attenuation.

 

[j1n]

Well my FG got way too low. I my mash temps should have been higher, i think i mashed it at 153 or 152. It finished at 1.012. I tried the hydro sample before i kegged and it tasted kind of thin and dry. there was no sweetness at all now and it felt like it was missing something. even though it tasted too sweet at 1.022, it was better than at 1.012.

 

[brewski09]

Have you calibrated your thermometer lately? I had a similar problem and it was just the thermometer.


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[Redcat]

My brewhouse efficiency is currently around 70%. Should I up the Marris Otter to 12-14lbs, or stick with the recipe at 10lbs of Marris Otter?

 

[Yooper]

My brewhouse efficiency is currently around 70%. Should I up the Marris Otter to 12-14lbs, or stick with the recipe at 10lbs of Marris Otter?

I was getting about 70% or so myself when I made this recipe- your OG should be right in the ballpark. If not, you can scale up but I think you should be fine.

 

[JollyBombadil]

Hi Yooper,

Thanks for the great recipe. Brewed this one a year ago and loved it. I have some wyeast 1335 slurry in the fridge from brewing your oatmeal stout (another amazing recipe!) I'm wondering how you think it would change the beer to ferment the dead guy on that yeast. The attenuation is similar, and it's easier on my wallet, so I think I'll give it a shot.

 

[GonZolaB]

Sadly, I am drinking my last bottle of this one.
I don't think I've ever tried Dead Guy Ale, but I'm glad I brewed this one. It's delicious, definitely brewing this one again.
Thanks again Yooper!!

 

[Redcat]

Ended up hitting 1.062 with the recipe as listed

 

[VegasBrew1]

Sadly, I am drinking my last bottle of this one.
I don't think I've ever tried Dead Guy Ale, but I'm glad I brewed this one. It's delicious, definitely brewing this one again.
Thanks again Yooper!!

Do yourself a favor, buy just 1 bomber. This is the ale that got me to start home brewing. Great stuff.

 

[GonZolaB]

Do yourself a favor, buy just 1 bomber. This is the ale that got me to start home brewing. Great stuff.

Thanks VegasBrew1, will do

 

[user 62649]

I brewed this recipe scaled down to a 1 gallon batch and so far it came out great. I have a SG or 1.064 and an FG of 1.014 and it sat there for a few days. I was not able to get the Pacman yeast so I just used a California Common dry yeast. The color is spot on and the aroma is excellent. I tasted a little when I bottled last night and it was pretty good (for having no carbonation). I have about 2 weeks to let them bottle condition and then it'll be time to compare to a couple of the real thing.

Thanks Yooper for the recipe.

 

[bradford0113]

Gonna be brewing this within the next couple of weeks and will be using the Pacman yeast that I harvested from three bottles as seen in the picture. I used three steps to get the quantity currently in the jar and will use this to make a starter just before brew day. Excited to see how this is gonna turn out since it's my first time harvesting yeast from commercial bottles.

 

[alexnova]

Thinking about brewing this up as my wedding beer. May wedding, maibock.

I'm an unrepentant tinkerer, so I have the crazy idea to use 3.3lb of Maris Otter LME and 3.3lb of Briess' Rye LME (which is maybe 25% rye) and compensate with more 20L steeping grains to keep the color within spec.

Will this "Dead Rye" bill lead to happy ever after?