Sunday, August 28, 2011

All Grain Recipe: #26 Rogue Dead Guy Clone

This was an infected disaster. It was infected some time in secondary by my house wild yeast. It started fermenting again out of nowhere, and by the time I threw it out it had an astringent, Belgian-y flavor.

Let us never speak of it again.

For those curious, the recipe came from Can You Brew It, and is just after the break. I included notes I took while listening to the podcast, which is here.

Rogue Dead Guy Ale
Mailbock/Helles Bock
Type: All Grain Date: 6/22/2009
Batch Size
24.000 qt
Brewer: Rogue
Boil Size: 37.802 qt Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
End of Boil Volume 27.040 qt Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 24.000 qt Est Mash Efficiency 75.8 %







10 lbs 9.0 oz

Pale Malt (2 Row) US (2.0 SRM)



67.4 %

3 lbs 9.1 oz

Munich Malt (9.0 SRM)



22.8 %

1 lbs 8.5 oz

Carastan (30.0 SRM)



9.8 %

40.00 g

Perle [7.50 %] - Boil 90.0 min



40.1 IBUs

32.00 g

Sterling [7.00 %] - Aroma Steep 30.0 min



0.0 IBUs

1.0 pkg

ROGUE Pacman Yeast (Wyeast Labs #1764-PC) [124.21 ml]



Beer Profile
Est Original Gravity: 1.066 SG Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.8 % Actual Alcohol by Vol: 6.7 %
Bitterness: 34.3 IBUs Calories: 219.2 kcal/12oz
Est Color: 9.7 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 15 lbs 10.6 oz
Sparge Water: 14.314 qt Grain Temperature: 72.0 F
Sparge Temperature: 170.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps



Step Temperature

Step Time

Mash In

Add 20.729 qt of water at 167.0 F

152.0 F

60 min

Mash Out

Add 10.962 qt of water at 204.3 F

168.0 F

10 min
Sparge Step: Fly sparge with 14.314 qt water at 170.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 131.15 g Carbonation Used: Bottle with 131.15 g Corn Sugar
Keg/Bottling Temperature: 68.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 70.0 F
OG: 1.065
FG: 1.013-1.015
IBU: 40
SRM: 15
Single Infusion, 152 mash

This is a sort of Maibock style of beer. Used to be fermented with a maibock lager yeast, but is now fermented with the Rogue pacman ale yeast, which can give a clean, lager-like flavor when fermented cold. Pitch heavy and use yeast nutrient.

Some residual sweetness is good, so he doesn't like it to finish out too dry - around 1.014.

Used to be Perle and US Saaz, but they replaced the US Saaz with Sterling.

No water adjustments. Cold crashed in bright tanks for an extended period.

The key to the beer is the sweetness from the Munich malt in the mid-palate.

Rogue has an alehouse in SF?

Tasty recommends that you let the beer boil just a little bit before taking the gravity reading, then adjust with DME if it is lower than expected. If you're having trouble hitting numbers it is probably because of evaporation rate - gas regulator setting, propane levels, wind, etc can affect the rate. Rolling boil should only just turn over the surface, with no splashing. In hour you should boil off 8 - 15% of volume.
Created with BeerSmith

No comments:

Post a Comment