The Dead Can Dance (Clone #2) Beer Recipe | BIAB American Pale Ale | Brewer's Friend
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The Dead Can Dance (Clone #2)

222 calories 27.8 g 330 ml
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 155 °C 60 min
 
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
 
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.



Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2020-06-07 14:56 UTC
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Brewer profile picture
GelertTheConstant 06/03/2020 at 08:44am
Update on this beer.
Turned out great. I think next time I would stick with using Citra all the way through and leave Columbus out.
My final ABV came out at 5.7-5.8 so pretty happy with that.
Certainly needs 2 weeks to condition in the bottle (don't have a keg)



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