iamperplexed
Well-Known Member
I haven't made it in ages. I made it at least 10 times as written, and wouldn't change it though.
Good deal, thanks for the info.
I haven't made it in ages. I made it at least 10 times as written, and wouldn't change it though.
I've done it a couple of times with the LME and DME, and I have substituted all DME once or twice. When I sub with DME, I adjust the amount to give me the same OG, so I would have used 7 pounds of DME.
7 pounds of light DME or 7 pound of extra light DME?
thanks,
leo
I just realized that in the last recipe (AG) I did at home, I made some changes, and I think it made it better. Here it is:View attachment 4778
Quick question - the copy recipe says bottle age for 28 days at 52*. How important is this step? I'd prefer to have it maybe 21 days in the 62* - 72* range.
That's the temperature of my basement. If yours is different, that's fine. Beer ages faster at warmer temperatures, so you can definitely cut down some aging time with warmer temperatures.
I do like to age cooler, though, as it's got a real "lager-like" finish to this beer.
I Got a Q for the extract how do I do a grains an extract combo I don't want to do all extract I an not confident to do all grains yet could someone help me out
Thanks
I just racked this one after 12 days and my SG is 1.020. Is that typical for this beer? Most beers I do are usually around 1.012 - 1.014, so I want to be sure I'm not far off here. I'm doing the copy of the beer in the BSM file from the beginning of the thread... not the thread recipe.
Thanks Yooper!
Does anyone have any speculation what the rogue dare and risk malts might be like?
The website lists two row ,c15, Munich and rogue farms dare and risk malts.
Also lists 16* Plato 40 IBU 78AA I'm assuming meaning apparent attenuation? And 16* lovibond.
Even with 3lb Munich (20*l) and a pound of carastan I'm only getting 12*lovibond.
Edit: 5.5g batch size
I am considering of tossing another pack of pac man yeast in it, to help with the high OG. Is that a good way of dealing with this situation? I have read high OG, you need lots of air and yeast.
I still don't understand how I got such high OG.
What is another acceptable liquid yeast for Dead Guy - an alternate for Pacman?
What is another acceptable liquid yeast for Dead Guy - an alternate for Pacman?
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.
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