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The Dead Can Dance (Clone #2)

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

Original Gravity:

1.071

Final Gravity:

1.025

ABV (standard):

6.1%

IBU (tinseth):

79.4

SRM (morey):

9.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
18.30 g	Columbus (Leaf/Whole) 18.3 g Columbus (Leaf/Whole) Hops	34.04	8%
210 g	Citra (Pellet) 210 g Citra (Pellet) Hops	45.36	91.8%
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.

Last Updated and Sharing

361

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Brews

Public: Yup, Shared
Last Updated: 2020-06-07 14:56 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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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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