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Old 01-19-2013, 03:32 AM   #11
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Originally Posted by Enf0rc3r View Post
Argh so many choices. I understand what you're saying, but these recipes can't be terrible if people are making them haha. I'm worried I'm going to waste 6 weeks, $, and end up with crap.
Best thing to do is to keep it simple for your first brew of any particular style. Then you can get an idea about how you would like to change it next time. You can evaluate hoppiness (bitterness and flavor), sweetness, mouthfeel, roastiness, etc.. you get the idea. If you make something totally whack, chances are it will be much harder to get it perfect (as in how you like it) next time.

When I first started making recipes, they always seemed to end up 'muddy' because I was trying for too many things at the same time, and had too many different flavors. It makes your beer lack any direction. You will learn as you make more recipes that the simple ones tend to be better than the really complex ones.
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Old 01-19-2013, 03:54 AM   #12
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Argh so many choices. I understand what you're saying, but these recipes can't be terrible if people are making them haha. I'm worried I'm going to waste 6 weeks, $, and end up with crap.
All the more reason to take the advice that's being offered and brew a 'sure thing' until you sharpen your recipe kung fu. As someone else mentioned, grab the recipe from the dunkelweizen episode of the jamil show, and then go out and buy a copy of Designing Great Beers.

And btw, plenty of people are posting and brewing terrible recipes. Ask me how I know.
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Old 01-19-2013, 05:52 AM   #13
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And btw, plenty of people are posting and brewing terrible recipes. Ask me how I know.
This.
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Old 01-19-2013, 03:33 PM   #14
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Agreed to everything said here. Essentially an extract dunkelweizen is enough extract to get you to a proper OG 1.048-1.055 iirc and medium-moderately dark crystal malt in the half pound range then 2-4 ounces of carafa special I or II.

Simple, straightforward. How you brew is more important than what you brew (unless you're just being silly/stupid). If you brew your original recipe and did it well it'd turn out quite nice. Would it be a dunkelweizen? No.

So if you're worried about $ & making crap beer cut out the darkest roasted malts and use the lighter roasted malts to the tune of 3-6 oz, can't remember if you had crystal in it-if so leave it in (8-10 oz). Finally cut out the non-wheat extract and get your gravity down to a more appropriate level.

What yeast are you fermenting with?

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Old 01-19-2013, 03:36 PM   #15
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Just pulled this up.

Jamil's Dunkelweizen:
OG - 1.051
FG - 1.013
IBU - 15

6.6 lbs Weyermann Wheat Malt
3.3 lbs Weyermann Munich malt
8.8 oz (250 grams) CaraMunich malt -60L
2.6 oz Carafa Special II (430 L)
.75 oz (21 grams) Hallertau hop pellets (4% AAU) - 60 min
Wyeast 3068 Weihenstephan Weizen yeast - 2 liter starter

For the record wheat extract isn't 100% wheat, but is a blend 60/40, 50/50, not sure but something along those lines. Meaning it fits right into what most people blend for a weizenbier.

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Old 01-19-2013, 07:06 PM   #16
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This is Jamil's recipe from BCS:

Batch size: 6.0 gal
OG: 1.056
FG: 1.014
IBU: 16
SRM: 16
Ferment at 62F

Extract (60 min boil):
6.8 lb wheat lme
2.2 lb munich lme

All grain (mash at 152F, 90 min boil):
2.0 lbs pilsner malt
6.9 lbs wheat malt
3.0 lbs munich malt

6.0 oz special b
6.0 oz crystal 40L
2.0 oz carafa special II
1.0 oz hallertau 4% at 60 min
wlp300 or wyeast 3068

Btw, I probably reference BCS by Jamil and Palmer more than any other brewing book I own. Definitely recommend buying.

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Old 01-21-2013, 05:43 PM   #17
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Thank you all for the assistance. This forum is fantastic.

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