Rogue dead guy - Beer Recipe - Brewer's Friend

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Rogue dead guy

181 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Thursday November 4th 2021
1.054
1.019
4.6%
29.1
7.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 72.7%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 18.2%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 4.5%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Perle1 oz Perle Hops Pellet 5.7 Boil 90 min 24.09 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 5.01 50%
2 oz / $ 0.00
 
Yeast
- white labs
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Yeast White labs P051 (wrote it down wrong) not sure which one.

Og 1.054 ABV 5.3% FG 1.014 (5.4%)

Recipe says ferment at 60 degrees F and rack to secondary for another 2-4 weeks at 40 -50 degrees.

There is an off flavor. could not ferment at specific temp except room temp in basement mid 60s.

use balanced profile for water

1/2 batch 3 weeks whisky oak chips 3oz whisky. Checked gravity after 3 weeks was still 1.014

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  • Last Updated: 2021-11-17 11:50 UTC