Rogue Dead Guy Clone Braumeister 20L - Beer Recipe - Brewer's Friend

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Rogue Dead Guy Clone Braumeister 20L

194 calories 19.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
5.00 (1 Review)

Calories: 194 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Thursday January 7th 2016
1.063
1.015
6.3%
46.0
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pilsner5 kg Pilsner 38 2.77 89.3%
300 g German - CaraMunich III300 g CaraMunich III 34 150.61 5.4%
300 g German - Melanoidin300 g Melanoidin 37 65.22 5.4%
5,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Pellet 8.2 First Wort 0 min 17.54 22.2%
30 g Perle30 g Perle Hops Pellet 8.2 Boil 20 min 17.54 22.2%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 15 min 5.11 18.5%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 10 min 3.73 18.5%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 5 min 2.05 18.5%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Rogue Pacman 1764
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike Temperature -- 67 °C --
Mash 1 step Infusion -- 67 °C 40 min
Mash 2 step Infusion -- 68 °C 30 min
Mash out Infusion -- 75 °C 15 min
3 L 3l plus Water to fly Sparge Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.9 L) 31.5
Mash volume with grains (equipment estimates 37.6 L) 35.2
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 21
Volume into fermentor 21
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18˚ C to "5/7 days"
Dry Hop "5 days" at 20 c˚ and 2 days at 0c˚"

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  • Last Updated: 2016-02-21 14:41 UTC