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Old 07-16-2007, 01:12 AM   #11
Chairman Cheyco
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Quote:
Originally Posted by Dude
So some crystal 20 perhaps?

Low IBUs...like 20-25. Does that sound okay?



That seems a bit hight to me, but I'm party to the Bavarian style. I'm sure that'll be fine.
There was an article about smoked wheats in BYO a while back, see if you can find it (I don't have my library with me.)


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You alright bro? Where ya been?
I'm okay, I've been recharging the brew batteries. I had a long break-up this spring and it tends to take a lot out of a guy, sitting around, drinking beer for 8 weeks...

I'm back now though.

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Old 07-16-2007, 01:39 AM   #12
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Quote:
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The recipe that is in the Classic Beer Style Series "Smoked Beers" book is this:

1.052 OG
17 IBU

6.3 lbs Wheat malt
3.0 lbs Smoked Malt

.85 oz Hersbrucker (4.0% aa)

Weizen Yeast

Mash temp: 152°


I am doing one of these soon--I probably won't stray too far from the basis of this--but I plan on using 50% smoked malt and probably a fairly low alpha acid American hop with the American Wheat strain.
You are going to do that? I just bought a bunch more wheat malt and some WLP300 (I think) to do mine. Haven't decided if I will decoct or not. I was thinking about using about 40% rauchmalt, 10% pils, and 50% wheat, maybe subbing in a little Munich or melanodin malt to bump up the malt character if I don't decoct it.
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Old 07-16-2007, 01:40 AM   #13
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Man... Cheyco's posting again.... there was a Walker sighting today... even JANX is back! WTF! This
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"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
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"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
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