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Son of Dead Fish Ale

Name Son of Dead Fish Ale
Description Big malty ale
Added by DConn
Date Submitted Fri, 15 Nov 2002 06:17 PM (GMT)
Ingredients
  • 11 lb. light Munich (10L)
  • 3 lb. 2 row pale
  • 10 oz. 60L crystal
  • 2.5 oz. chocolate malt
  • .5 oz. Spalter Select -5.5%AA-FWH
  • 1.5 oz. Spalter Select - 5.5%AA-60 min.
  • 1 tsp. Irish Moss
  • Wyeast 1056
Preparation
Mash at 152F for 60 min.

Make a starter for the yeast, even if the package says 'pitchable'..pitchables AREN'T, especially in a higher gravity beer like this
Specifics
Style Ale
Recipe Type All Grain
Batch Size 5 gal.
Original Gravity 1.071
Final Gravity 1.014
Boiling Time 75 min.
Primary Fermentation glass, 10 days at 68F
Secondary Fermentation glass, min. 2 weeks at 65-68F
Other Specifics 7.5% ABV
Comments
A take off on Rogue's Dead Guy Ale. A little stronger, but very close to the flavor profile of Dead Guy.

User Comments

1 Comment Posted
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Re: Son of Dead Fish Ale Nov 27th 2004, 07:39 pm
Hi Denny,<br>Quesion on the Dead Fish - <br>a) Style - on Rogue they say German style Maibock, in ProMash they say Maibock/Helles Bocks are lagers - does that matter, or is there another Maibock in ProMash...Obviously it's an ale, but I like to have my ProMash recipe files *tight*.<br>b) You've used some different hops here that what Rogue has posted - Is Spalter Select a good sub for Perle and Saaz? If not, if I use your schedule, FWH and 60 min, could I just drop in those other two to get the IBU right?
Comment by: mikefromcu reply to comment