Dead Guy Clone - All Grain Version

Makes 5 gallons

Malts:
10.5     lbs. 2-Row Pale Malt
2.00     lbs. Munich Malt 10°L
1.00     lbs. Crystal 15°L Malt

Hops:
1.00     oz. Perle hops (boil 90 minutes)
1.00     ea. Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
0.50     oz. Saaz hops (boil 10 minutes)

Yeast:
Imperial A15 Independence Yeast (60°-72°F), Dry Yeast Alternative: LalBrew BRY-97 (59°-72°F)

Step by Step:
      Mash this beer at 150° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 7.0 gallons of wort to begin your 90 minute boil. When wort comes to a boil add 1.00 oz. Perle hops. With 10 minutes left in the boil add 0.50 oz. Saaz hops & Carrageenan tablet. Cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the wor tis between 75° and 80°.

     Ferment until yeast has completed sugar conversion, then allow an additional 3 to 4 days for the diacetyl reduction, and your can bottle or keg your beer as desired.


OG:    1.061
FG:     1.012
ABV:   6.5%
IBUs:  37
SRM:  7.4