Home » Recipes » Son of Dead Fish Ale Register | Login
Search (via Google)
Print this recipe

Son of Dead Fish Ale

Name Son of Dead Fish Ale
Description Big malty ale
Added by Denny Conn
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
[ add new comment ]

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