I've had some interest, so here's my partial mash version:
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Recipe: Dead Guy Clone (PM)
Style: American Amber Ale
TYPE: Partial Mash
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 3.00 gal
Estimated OG: 1.071 SG
Estimated Color: 12.4 SRM
Estimated IBU: 27.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
5.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 47.62 %
2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 19.05 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 9.52 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 9.52 %
1.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 9.52 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.76 %
1.00 oz Pearle [7.70 %] (60 min) Hops 11.7 IBU
0.25 oz Pearle [7.70 %] (30 min) Hops 2.2 IBU
0.25 oz Saaz [4.00 %] (5 min) Hops 0.3 IBU
0.25 oz Pearle [7.70 %] (5 min) Hops 0.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.10 tsp Yeast Nutrient (Boil 10.0 min) Misc
2 Pkgs Safale American Ale (DCL Yeast #S-05) Yeast-Ale
Mash Schedule: Partial Mash (4lb)
Total Grain Weight: 3.50 lb
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Partial Mash (4lb)
Step Time Name Description Step Temp
60 min Mash In Add 4.38 qt of water at 165.9 F 152.0 F
Notes:
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Mash: added 4.5 qts of 166F water, mash temp was 153F dropping to 152F near the end (nearly perfect!). Preheated tun with boiling water. Did 2 sparges (~0.75gal) then one that was ~0.4gal. Added the 5lb of XLDME just before flameout. Added 3 gal of cold tap water to fermenter before adding ~2.5 gal of wort, reduced foaming. Used ~1.3 yeast packages (~15g?). Went from 1.071 to 1.017 in 8 days at 67F.
Adapted from Yooper's AG Dead Guy clone:
OG=1.069
FG=1.014
SRM=13.2
IBU=28.2
BG=1.059
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