Rogue Double Dead guy ale

[Thomas]

So I had a bottle of this at the Garrison the other day, and am now trying to formulate a clone. I came across a few recipes and have come up with the following:

12lb 2-row
4 lb Munich
1 lb Crystal30
1 lb Cara-foam
3 oz Cascade @ 60
1 oz Cascade @ 15
1 oz Cascade @ 5

The extra lb of carafoam is to help hit 10%, but I was wondering about using Dextrose instead. I may also sub the Cascade at 60 with something else (perl or chinook) since Im getting low on cascade. Any thoughts/ critiques of this recipe? I'd like to brew it this Sunday.

[chrismccull]

What about adding a litre of iodophor during the boil to add some extra flavor?

[Richard]

If you're just trying to boost alcohol, sucrose/dextrose should be fine to sub for the carafoam. You've got more than enough base grain there to give body.

[Thomas]

What about adding a litre of iodophor during the boil to add some extra flavor?

haha, possibly.

[Chris Craig]

There's a lot of residual sweetness in this beer.  I'd avoid subbing the carafoam for dextrose.  It'll dry out too much.  You probably want to finish at 1.016-1.018 for this.

I'd mash high too.  155 -156 maybe.

[pliny]

use pacman yeast if you can get it.

[Thomas]

Good call on the higher mash temp, however I dont think it will go much below 1.025 with a OG of ~1.100. I'd love to use pacman, but its a difficult to get yeast. Wyeast only releases it occasionally and I don't know if you can bottle harvest it. I'll stick with a large starter of 1056 or US-05. Also going to use 1oz amarillo and 1 oz cascade at 60 min.

[Richard]

I dunno how much experience you've got brewing these HG beers CC, but once you're pushing 1.080 with grain alone, you'd be lucky to get anything resembling "dry". I recently did a TIPA of similar proportions to this using a couple of pounds of sucrose, fairly mid-range mash temp, and a massive pitch of yeast - came out with plenty of residual sweetness. Mash this too high and you're going to end up with something resembling beery syrup...

See: Knock on Wood. Kyle describes it as faaaaaaaaaaaaaahbulous (his highest accolade ).

[Chris Craig]

The IIPA that I contributed to the Burton Baton project with JQ was a 1.084 beer that fermented out to 1.011...That was with just 2 packs of S-05.  I think the others had similar results.  That's dry for a big beer.

[Richard]

Where's the recipe? That's some pretty epic attenuation at that high a gravity...

[Chris Craig]

This is the recipe we used.  We mashed at 149, but we were going for a dry IPA.

Style: Imperial IPA
Batch Size (fermenter): 18.93 l
Boil Time: 90 Minutes
OG / FG / ABV / Ratio: 1.081 SG / 1.009 SG / 9.5 % / 2.489
Color / IBU: 10.2 SRM / 201.4 IBUs

Grains: Amt                   Name                                     Type          #        %/IBU        
12 lbs 10.0 oz        Pale Malt (2 Row) US (2.0 SRM)           Grain         1        84.9 %        
8.0 oz                White Wheat Malt (2.4 SRM)               Grain         3        3.4 %        
8.0 oz                Caraaroma (130.0 SRM)                    Grain         2        3.4 %        

Boil: Amt                   Name                                     Type          #        %/IBU        
1 lbs 4.0 oz          Corn Sugar (Dextrose) (0.0 SRM)          Sugar         4        8.4 %        
4.00 oz               Galena [12.50 %] - Boil 90.0 min         Hop           5        171.6 IBUs    
1.00 oz               Cascade [5.50 %] - Boil 45.0 min         Hop           6        16.2 IBUs    
1.00 oz               Cascade [5.50 %] - Boil 30.0 min         Hop           7        13.6 IBUs    
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        8        -            
3.00 oz               Cascade [5.50 %] - Boil 0.0 min          Hop           9        0.0 IBUs      

Ferment: Amt                   Name                                     Type          #        %/IBU        
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         10       -            

Mash Schedule: Single Infusion, 149F One Sparge

[Thomas]

Here is what I finally came up with and brewed last night. I guess this qualifies as a IIPA

Rouge Double Dead Guy clone
14-C Imperial IPA
Author: Thomas
Date: 12-11-22



Size: 19 L
Efficiency: 80.67%
Attenuation: 75.0%
Calories: 302.51 kcal per 12.0 fl oz

Original Gravity: 1.090 (1.075 - 1.090)
|=======================#========|
Terminal Gravity: 1.022 (1.010 - 1.020)
|============================#===|
Color: 11.96 (8.0 - 15.0)
|=================#==============|
Alcohol: 8.95% (7.5% - 10.0%)
|=================#==============|
Bitterness: 61.6 (60.0 - 120.0)
|========#=======================|

Ingredients:
10.8 lb (66.7%) 10.8 lb 2-Row Brewers Malt - added during mash
3.6 lb (22.2%) 3.6 lb Munich Malt - added during mash
0.9 lb (5.6%) 0.9 lb Crystal 30 - added during mash
0.9 lb (5.6%) 0.9 lb Cara-Pils® Malt - added during mash
0.9 oz (25.0%) 0.9 oz Amarillo® (9.3%) - added during boil, boiled 60.0 m
0.9 oz (25.0%) 0.9 oz Cascade (5.3%) - added during boil, boiled 60 m
0.9 oz (25.0%) 0.9 oz Cascade (5.5%) - added during boil, boiled 15 m
0.9 oz (25.0%) 0.9 oz Cascade (5.5%) - added during boil, boiled 5 m
1.0 ea 1.0 ea Fermentis US-05 Safale US-05
1.0 ea 1.0 ea Danstar 3767 Nottingham

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash in - Liquor: 5.06 gal; Strike: 165.74 °F; Target: 153.0 °F
01:03:00 Mash - Rest: 60.0 m; Final: 153.0 °F
01:03:00 Batch sparge - first runnings: 0.0 gal sparge @ 168.0 °F, 0.0 m; Sparge : 3.0 gal sparge @ 192.0 °F, 0.0 m; Total Runoff: 6.31 gal

Results generated by BeerTools Pro 1.5.23

[Richard]

@149F and with 1.5lbs of dextrose, the attenuation makes a little more sense.