This is the recipe for a clone based on the interview with the Brewmaster. Did he give away all his secrets? What does he mean by whirlpool hops? The Sterling hops are added sometime after flame out (FO), but at what temperature, for how long, etc.? How did I do in filling out the BIABacus?
Here are the clues; viewtopic.php?f=10&t=1869&start=75#p29021
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[center]CYBI Rogue Dead Guy ; July 6, 2009 Broadcast Date[/center]
Recipe Overview
Brewer: Mad Scientist
Style:
Source Recipe Link:
Original Gravity (OG): 1.065
IBU's (Tinseth): 40
Bitterness to Gravity Ratio: 0.62
Colour: 23.9 EBC = 12.1 SRM
ABV%: 6.54
Efficiency into Kettle (EIK): 71.4 %
Efficiency into Fermentor (EIF): 64.3 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 66.7 C = 152.1 F
Boil: 60 min
Ferment:
Volumes & Gravities
Total Water Needed (TWN): 52.03 L = 13.74 G
Volume into Kettle (VIK): 46.2 L = 12.21 G @ 1.058
End of Boil Volume - Ambient (EOBV-A): 39.4 L = 10.41 G @ 1.065
Volume into Fermentor (VIF): 35.5 L = 9.38 G @ 1.065
Volume into Packaging (VIP): 34.19 L = 9.03 G @ 1.016
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)
67.5% 2-row (4.7 EBC = 2.4 SRM) 8169 grams = 18.01 pounds
22.8% Munich (18 EBC = 9.1 SRM) 2757 grams = 6.08 pounds
9.8% Carastan (91.9 EBC = 46.6 SRM) 1184 grams = 2.61 pounds
The Hop Bill (Based on Tinseth Formula)
40 IBU Perle Pellets (5%AA) 142.2 grams = 5.015 ounces at 60 mins
0 IBU Sterling Pellets (4%AA) 89.8 grams = 3.167 ounces at 0 mins ***** WP - WHIRLPOOL HOP ADDITION PER BREWMASTER *****
Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 66.7 C = 152.06 F
Water Held Back from Mash: 7.5 L = 1.98 G
Mashout for for 15 mins at 77 C = 170.6 F
Water Added After Final Lauter: 7.5 L = 1.98 G
Miscellaneous Ingredients
Chilling & Hop Management Methods
Hopsock Used: Y
Whirlpool: 60 mins after boil end.
Chilling Method: Immersion Chiller
Fermentation& Conditioning
Secondary Used: N
Crash-Chilled: Y
Filtered: N
Special Instructions/Notes on this Beer
"John Maier - Mash at 152 F is critical, not below, to get that Munich sweetness and not to finish too dry, no drier than a 1.016 [4 Plato]." "WP" stands for Whirlpool hop addition.
Maxi-BIAB Adjustments
Water Held Back from Mash: 7.5 L = 1.98 G
Water Added After Final Lauter: 7.5 L = 1.98 G
American Rogue Dead Guy - CYBI w / John Maier --- Brewmaster
Post #1 made 11 years ago
Last edited by Mad_Scientist on 09 Mar 2013, 12:56, edited 5 times in total.
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