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Old 05-07-2011, 08:12 AM   #1
Fatt
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Default Chocolate Black Currant Wheat.

Hey, I put together this recipe today ( My first own recipe) and just wanted to maybe get some input on it. I'm brewing it tomorrow and kinda curious about it. Sounds interesting to me but if there's anything to tweek I wanna do it before it's too late. Don't LOL at my numbers being weird. It's basically left overs of stuff getting thrown into a mash. Yeast was intended for something else but I changed my mind and decided I'll just pitch it into here and see what happens before it goes bad.

Chocolate Black Currant Wheat

All-Grain: 5 gal batch
Briess wheat - 4.25 lbs
Muntons 2-row - 4 lbs
Briess Crystal 20L - 0.5lb
Briess Crystal 40L - 0.25lb
Chocolate malt 350L - 1lb
Flaked oats - 0.5lb
1.5 cups cocoa powder added to boil
1oz Tettnang - 60 min
1oz Willamette leaf - Dryhop (again, just trying to get rid of it lol)
Yeast - Wyeast Bavarian Wheat 3638

Single Infusion mash @ 154F for 60 min ( Must buy Heating Tun fo shiz)
-13 quarts mash
-19 quarts sparge @ 170F

Add 4 oz. Black Currant extract to primary. Primary ferment for 2 weeks. Bottle and age for lil bit.

At 75% efficiency I should get around 1.056 BG and 1.058 OG.

Any changes to make, oh ye pros of brewing?

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Old 06-26-2011, 06:27 PM   #2
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I don't know about pro, looks good. A ton of Chocolate malt, you did name it Chocolate Black Currant Wheat.

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Old 07-06-2011, 04:15 AM   #3
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Only thing I can think of, is with so much wheat, you may want to add some rice hulls...

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Old 07-06-2011, 12:37 PM   #4
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Sounds pretty good to me.
I made a black currant porter last year that turned out pretty tasty.
No wheat, and easier on the crystal malts, but not entirely dissimilar to yours.

I even used fuggles late, which parallels your willamette dry hopping.

Hope it turns out well for you.

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