Test Rogue Dead Guy V - Beer Recipe - Brewer's Friend

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Test Rogue Dead Guy V

277 calories 28.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JCInsaniac
Hop Utilization: 96%
Calories: 277 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Monday November 21st 2022
1.083
1.021
8.1%
41.6
10.7
5.3
29.91
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Great Western - Domestic 2-Row10.5 lb Domestic 2-Row $ 1.65 / lb
$ 17.33 		37 2 65.2%
1.50 lb Bairds - English Carastan Malt1.5 lb English Carastan Malt $ 2.18 / lb
$ 3.27 		35.4 35 9.3%
3.50 lb Weyermann - Munich Type I3.5 lb Munich Type I $ 2.29 / lb
$ 8.02 		38 6 21.7%
0.60 lb Weyermann - Acidulated0.6 lb Acidulated $ 2.17 / lb
$ 1.30 		27 3.4 3.7%
16.10 lbs / $ 29.91
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Artisan - Saaz (Czech)56 g Saaz (Czech) Hops Pellet 4.9 Boil 90 min 29.37 50%
28 g Artisan - Saaz (Czech)28 g Saaz (Czech) Hops Pellet 4.9 Boil 10 min 4.98 25%
28 g BSG - Perle (7.1)28 g BSG - Perle (7.1) Hops Pellet 7.1 Boil 10 min 7.21 25%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
2 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Imperial Yeast - A18 Joystick
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium High
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt 1st mash Infusion 159 °F 152 °F 60 min
30 qt 2nd step Infusion 168 °F 168 °F 10 min
30 qt Mash out Infusion 180 °F 180 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.85 g | 39.4 qt) 9.95 39.8  
Mash volume with grains (equipment estimates 11.01 g | 44.1 qt) 11.12 44.5  
Grain absorption losses -1.83 -7.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.95 39.8
Equipment Profile Used: System Default
 
Notes

I found another recipe based on a podcast from years ago. I later read that this is actually Carastan malt which is a British medium crystal malt. Using Pacman 1764 @ 60F. Bittered with Perle and Sterling. 40 IBUs and 16 SRM

I keep cranking the Sterling up...need much more bittering. up to 2.5 Oz @ 90 mins, an Oz more @10 mins plus an Oz of Perle. Now at 70 IBUs. Then I figured out I don't have any Sterling left, so I am subbing Czech Saaz - keeping IBUs at 41.

Imperial A18 Joystick gives you 1.021 Finishing Gravity

I adjusted this batch with Acidulated malt.

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  • Last Updated: 2023-03-11 23:42 UTC