Judging sheets from California State Fair 2014
This will be the second attempt to clone Rogue’s Dead Guy Ale. I tried to harvest Pacman yeast from a commercial bottle…without success. I assume it must have been pasteurized or something similar that killed the yeast. I was bummed until I remembered that I still had a couple of bottles left of DG1. It took off slowly, but after 3 days it’s fermenting like crazy! I credit the yeast nutrient I got from Bob’s…thanks, Bob! I’ll re-pitch the starter tonight and perhaps once more before Brew Day…tentatively scheduled for this Sunday.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6 gal |
60 min |
33.0 IBUs |
11.6 SRM |
1.067 |
1.015 |
6.9 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Mailbock/Helles Bock |
5 A |
1.064 - 1.072 |
1.011 - 1.018 |
23 - 35 |
6 - 11 |
2.2 - 2.7 |
6.3 - 7.4 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
11.697 lbs |
73.35 |
| Caramel/Crystal Malt - 20L |
1.5 lbs |
9.41 |
| Melanoiden Malt |
1.5 lbs |
9.41 |
| Special Roast |
1 lbs |
6.27 |
| Honey |
4 oz |
1.57 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Galena |
0.5 oz |
90 min |
Boil |
Pellet |
12.5 |
| Northern Brewer |
0.5 oz |
90 min |
Boil |
Pellet |
8.5 |
| Willamette |
0.5 oz |
10 min |
Boil |
Pellet |
5.5 |
| Saaz |
0.4 oz |
10 min |
Boil |
Pellet |
4 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
1.20 Items |
5 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Pacman - 1764 |
Wyeast |
75% |
60°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
152°F |
60 min |
Notes
Harvested yeast from a bottle of the previous batch.
Substituted Melanoiden malt for Munich...must be out of season!
All Grain Directions:
Mash at 150° F (65° C) for 60 minutes. Sparge at 175° F (79° C) to collect 6.5 gallons (24.5 L) of preboiled wort.
Boil 90 minutes, adding hops and Whirlfloc when indicated. Cool to 60° F (16° C) and pitch yeast. Ferment at 60° F (16° C) until fermentation is complete, then siphon into secondary. Allow to remain at cold storage temperatures 40-50° F (9-10° C) for two to four weeks, then package and condition. |
