sudndeth
Well-Known Member
So, I posted this in Yooper's 23 page long thread for Dead Guy Clone, but I figured I get a better response here. So, the deal is my wife and her friends want to brew me a beer to have when I get back, but she's never done it before. She's also going to use it as an opportunity to introduce some friends to home brewing who are interested in it. So, I decided that I would like a Dead Guy Clone and took advice from the Yoopers thread. SO, please let me know if the numbers, and everything looks good. Pretend you've never brewed and this is all you have to go on. THanks for any help.
Ingredients:
2lbs Maris Otter Pale Malt
1lbs Caramunich Malt
1lbs Munich Malt
8oz Crystal 40L
5lbs Extra Dry DME
2lbs Light Dry DME
1oz Pearle (60 min)
.25oz Pearle (30 min)
.25oz Saaz (5 min)
.25oz Pearle (5 min)
1 Whirlfloc Tab.. (Boil 15 min)
Wyest Nutrient (Boil 10min)
1 Wyeast PacMan Smack Pack (follow instruction on pack)
Preperation: Clean carboys with Onstep, then on brew day sanitize all equipment with Starsan. I fill part of the carboy up with Starsan and set on its side and roll it every few minutes until the entire inside has been sanitized. Fill up a large Rubbermaid with Starsan to soak spoons, measuring tools and anything else. Wipe all counters and keep hands clean.
1) Combine all grains into grain bag
2) Add 1.5 gallons of water to Largest Kettle and heat to 158* once at 158* add grain bag and let sit for 60 minutes. Monitor temp to make sure it stays at 158*
3) Heat .5 gallon of sparge water to 170*
4) After steeping for 60 minutes lift the grain bag into colander and hold over kettle use 170* sparge water to sparge grains by pouring it over the top of the grain bag rinsing all the grains thoroughly. Once complete dispose of grains.
5) Add 2 gallons of water to the kettle and stir in all the DME
6) Boil for 60 minutes keeping a rigorous boil without letting it boil over, add hop additions as identified in ingredients section.
7) Cool wort using sanitized wort chiller to 72* then add to carboy.
8) Add cold water to the carboy until you have 5 gallons of wort.
9) Take gravity reading
10) Pitch yeast that has been smacked already to carboy and aerate.
11) Put carboy in keezer set at 60* and add blow off tube (take sanitized large hose and put one end in carboy, and put the other end into pitcher of Starsan).
12) Let sit for 10days or until gravity reads the same for 3 readings.
13) Rack to secondary and let sit for 3-4 weeks
14) Wash and sanitize 60 bottles, caps and racking equipments.
15) Bring 1 cup of water to boil and mix in 4.7oz of table sugar.
16) Once completely dissolved mix thoroughly to carboy.
17) Attach hose and battle filler attachment to bottling bucket and fill bottles.
18) Let bottles sit at room temp. until time to drink.
sudndeth is online now Report Post Edit/Delete Message Reply With Quote Multi-Quote This Message Quick reply to this message
Ingredients:
2lbs Maris Otter Pale Malt
1lbs Caramunich Malt
1lbs Munich Malt
8oz Crystal 40L
5lbs Extra Dry DME
2lbs Light Dry DME
1oz Pearle (60 min)
.25oz Pearle (30 min)
.25oz Saaz (5 min)
.25oz Pearle (5 min)
1 Whirlfloc Tab.. (Boil 15 min)
Wyest Nutrient (Boil 10min)
1 Wyeast PacMan Smack Pack (follow instruction on pack)
Preperation: Clean carboys with Onstep, then on brew day sanitize all equipment with Starsan. I fill part of the carboy up with Starsan and set on its side and roll it every few minutes until the entire inside has been sanitized. Fill up a large Rubbermaid with Starsan to soak spoons, measuring tools and anything else. Wipe all counters and keep hands clean.
1) Combine all grains into grain bag
2) Add 1.5 gallons of water to Largest Kettle and heat to 158* once at 158* add grain bag and let sit for 60 minutes. Monitor temp to make sure it stays at 158*
3) Heat .5 gallon of sparge water to 170*
4) After steeping for 60 minutes lift the grain bag into colander and hold over kettle use 170* sparge water to sparge grains by pouring it over the top of the grain bag rinsing all the grains thoroughly. Once complete dispose of grains.
5) Add 2 gallons of water to the kettle and stir in all the DME
6) Boil for 60 minutes keeping a rigorous boil without letting it boil over, add hop additions as identified in ingredients section.
7) Cool wort using sanitized wort chiller to 72* then add to carboy.
8) Add cold water to the carboy until you have 5 gallons of wort.
9) Take gravity reading
10) Pitch yeast that has been smacked already to carboy and aerate.
11) Put carboy in keezer set at 60* and add blow off tube (take sanitized large hose and put one end in carboy, and put the other end into pitcher of Starsan).
12) Let sit for 10days or until gravity reads the same for 3 readings.
13) Rack to secondary and let sit for 3-4 weeks
14) Wash and sanitize 60 bottles, caps and racking equipments.
15) Bring 1 cup of water to boil and mix in 4.7oz of table sugar.
16) Once completely dissolved mix thoroughly to carboy.
17) Attach hose and battle filler attachment to bottling bucket and fill bottles.
18) Let bottles sit at room temp. until time to drink.
sudndeth is online now Report Post Edit/Delete Message Reply With Quote Multi-Quote This Message Quick reply to this message