The Dead Can Dance (Clone #2) - Beer Recipe - Brewer's Friend

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The Dead Can Dance (Clone #2)

222 calories 27.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 17.5 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 64.8% (brew house)
Calories: 222 calories (Per 330ml)
Carbs: 27.8 g (Per 330ml)
Created: Friday May 1st 2020
1.071
1.025
6.1%
79.4
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg Weyermann - Pale Ale5.1 kg Pale Ale 39 2.3 82.4%
455 g Crisp Malting - Munich Malt455 g Munich Malt 37 10 7.4%
215 g United Kingdom - Dextrine Malt215 g Dextrine Malt 33 1.8 3.5%
215 g German - Melanoidin215 g Melanoidin 37 25 3.5%
205 g Weyermann - Caramunich Type 3205 g Caramunich Type 3 34 57 3.3%
6,190 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18.30 g Columbus18.3 g Columbus Hops Leaf/Whole 15 First Wort 0 min 34.04 8%
30 g Citra30 g Citra Hops Pellet 11 Boil 15 min 20.3 13.1%
30 g Citra30 g Citra Hops Pellet 11 Boil 10 min 14.84 13.1%
30 g Citra30 g Citra Hops Pellet 11 Boil 5 min 8.16 13.1%
35 g Citra35 g Citra Hops Pellet 11 Boil 1 min 2.06 15.3%
85 g Citra85 g Citra Hops Pellet 11 Dry Hop 7 days 37.2%
228.30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g protafloc Fining Boil 15 min.
 
Yeast
- Wyeast London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 155 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31 L) 27.1
Mash volume with grains (equipment estimates 35.1 L) 31.2
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 17.5
Top off amount 0.5
Volume into fermentor 18
Total: 27.1  
Equipment Profile Used: System Default
 
Notes

Decided to use Columbus as the bittering hop. Last time I brewed this I mashed too high and only used Citra hops. So trying a slight variation.

The IBU has come out far too high on this calculator. Was looking for 65. See how it turns out.

The OG came out at 1080 which is far too high so boiled a litre or water and let it cool then added to the fermentor around 2 hours after pitching yeast. Took another OG reading and came out at 1070 (better)

Added Gypsum to last 10 mins of boil. My water is quite soft.

Mash temp was 155



Fermentation temp 64-68. I don't have any temp control at the moment so hopefully stay around that.



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  • Last Updated: 2020-06-07 14:56 UTC