Dead Guy

Recipe: Dead Guy
Brewer: Silver
Style: Mailbock/Helles Bock
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.066 SG
Estimated Color: 10.8 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %
2.00 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 15.38 %
1.00 lb Munich Malt (9.0 SRM) Grain 7.69 %
1.00 oz Pearle [8.00 %] (60 min) Hops 25.8 IBU
1.00 oz Sterling [7.50 %] (0 min) (Aroma Hop-SteeHops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 13.00 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 15.00 qt of water at 171.5 F 150.0 F
10 min Step Add 15.00 qt of water at 183.9 F 165.0 F


Notes:
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van Buuren Hazelnut

7lbs Dark Liquid Malt
1 oz Whole Perle Hops (boil)
1 oz whole Willamette Hops (aroma)
1/2 tsp Yeast Nutrient
1 oz Gypsum
1/2 tsp Irish Moss
1/2 lb Carapils
1/2 lb Crystal 20l
Irish Ale Yeast

boil 60min
15min Aroma
cool to 75 deg
pitch yeast

OG 1.052

Peach of a Weiss Beer by Briess Co.

Peach of a Weiss Beer:
The background esters and the inherent sweetness of this weiss beer base work well with many types of fruit

O.G. 1.058
F.G. 1.018
ABV 5.2%
IBU 15
Color(L) 8

8lbs Wheat LME
4oz. Cara-pils
1 tsp. Irish Mos at 15 min
1/2oz Perle Hops (pellet) at 45 min.
3 lbs Pureed De-pitted Ripe Peaches

Instructions:
1. Steep Cara-pils in 5 gallonsof 150-160 degree water for 15 to 20 min and then remove.
2. Remove from heat. Add Wheat LME and bittering hops, bring to boil for 30 min.
3. Add Irish mosss, boil for 15 min more.
4. Cool to 70 degrees, oxygenate wort, add yeast (recommended WLP300 Hefewiezen Yeast)
5. After 4 to 5 days of primary fermentation, pit, and puree peaches (skins and all) in a sanitized blender or food processor and add to fermenter. Use peaches that are fully ripe or slightly over ripe.
6. Transfer off fruit and age for 1-2 weeks to blend flavors.

Fermentation:
Primary: 5 days at 70 degrees F
Primary (after fruit): 14 days at 70 degrees F
Secondary: 10 days at 35 degrees F
Bottle condition

Dead Guy Clone

Makes 5 gallons

6.6 Lbs. -Coopers Light malt extract syrup
1.0 -lb Coopers Light Dry Malt Extract
1/2 -lb Carastan malt
1 -lb Munich malt (10L)
1.5 -Oz. Perle hops (boil 60 minutes - bittering hop)
1 -Oz. Sterling hops (add at end of boil — aroma hop)
1 -tsp Irish moss for 60 min
¾ -cup of corn sugar for priming.
White Labs WLP001 California Ale yeast

Original Gravity = 1.065
Final Gravity = 1.016
IBU’S = 40
Alcohol 6.2% by volume

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add 1.5 oz. Perle hops and Irish Moss, and boil for 60 minutes. Add 1 oz. Sterling hops at the end of the boil. Then add remainder of Malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as usual.

Bryan's Belgian Golden Strong

Belgian Golden Strong

8lbs Light LME
1 lb Belgian Cara-pils
2 lbs Extra Light DME
1 lb Candi Sugar
1oz Perle @ 60min
1.5oz Saaz @ 15min
.5oz Saaz @ 1min
Irish Moss

Yeast: Wyeast 1388 Belgian Golden Strong

Steep crushed grains in 155 deg water for 30 min. add Irish moss tab 20 min before end of boil. Make a large yeast starter and aerate wort thoroughly. Pitch and ferment at 70 deg.

Corky's Belgian Golden Strong

Belgian Golden Strong

1/2 lb Honey Malt
1/2 lb Cara-pils
8.5 lbs Light LME
1 lb Clear Candi Sugar
1.5 oz Tettnanger hops (60 min)
1/2 oz Perle hops (15 min)
1/2 oz Perle hops (1 min)
1 pkt Irish Moss (20 min)

Recommend Yeast: I used Wyeast's Inglemunster VSS yeast but have since brewed this using the Wyeast #1388 Belgian Strong yeast.

Lizard Lips Pale Ale, Herman's Homebrew Shop

Lizard Lips Pale Ale

1/2 lb Crystal Malt, 40L
1/2 lb Cara-pils
7 lbs Light LME
1 oz Perle Hops (60 min)
1 pkt Irish Moss (20 min)
1 1/2 oz Cascade hops (5 min)

Recommend Yeast: Windsor Ale Dry yeast or Wyeast #1028 American Ale