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Old 02-07-2013, 11:29 AM   #11
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What is your mash temp? Very important detail.

I have had the Sam Adams imperial wheat. Very good. Others can get a bit too malty for a wheat (in my opinion). I would recommend mashing on the lower end.

Also you may need to boil for 1.5-2 hours. You will prob need extra sparge water. Check your preboil gravity.

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Old 02-07-2013, 05:28 PM   #12
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So I am messing around with the amount of hops to use and when as I am sort of unsure as to how many IBU's would be good for this style of beer. I was thinking somewhere between 20-30 ibus to support the high gravity. What do you guys think would be the appropriate IBU level for an imperial wit such as this?

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Old 02-07-2013, 06:10 PM   #13
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I think you are on the right track. All early additions, unless you are going for a hoppy wit

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Old 02-07-2013, 08:59 PM   #14
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thanks for your input adamc! I was planning to mash at 152 for 60 minutes. Does that sound good or should I maybe do 150 instead? Anyways, after taking everyones ideas into account, talking to some friends and then playing around for a bit, here is my revised recipe. please let me know what you guys think, especially in terms of the spices and level of ibus. I really want to nail this one considering how expensive it will most likely be...

Double White
Batch Size (fermenter): 5.50 gal
Boil Time: 120 min
Brewhouse Efficiency: 65.00 %

Ingredients
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 52.4 %
6 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 28.6 %
4 lbs White Wheat Malt (2.4 SRM) Grain 3 19.0 %
1.25 oz Saaz [8.10 %] - Boil 60.0 min Hop 4 23.6 IBUs
2.00 g Seeds of Paradise (Boil 5.0 mins) Spice 5 -
0.75 oz Coriander Seed (Boil 5.0 mins) Spice 6 -
0.75 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 7 -
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml] Yeast 8 -

Mash @ 152 for 60 minutes.

Beer Profile
Est Original Gravity: 1.092
Est Final Gravity: 1.021
Estimated Alcohol by Vol: 9.5 %
Bitterness: 23.6 IBUs
Est Color: 5.7 SRM

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Old 02-07-2013, 09:50 PM   #15
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It looks like a good recipe, but I don't see rice hulls listed anywhere. Lol one day, someday, it may bite ya. :-)
Cheers!! Let us know how it turns out

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Old 02-20-2013, 12:53 AM   #16
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How long do you guys think I should leave this beer on the yeast for before transferring to a secondary for bulk aging? It is currently sitting in a bucket and I brewed it a week ago.

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Old 02-20-2013, 06:43 PM   #17
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What is the SG? If it is finished, keg/bottle it. If not, let it sit until it is done.

Did you hit your numbers? OG?

You want to drink it young, so I wouldn't age it . Just enough to finish fermenting.

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Old 02-20-2013, 06:44 PM   #18
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Did you have a starter? May be hard to get it as low as you want with one package of yeast. Did you aerate?

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Old 02-20-2013, 08:06 PM   #19
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The OG came in at 1.089. I used a sufficiently large starter, aerated, and am currently having krausen blow-off through the lid and blow-off tube. I will check the gravity in a week or 2 since it has only been 7 days since brew-day. SO, you guys think that after say 4-5 weeks in the primary and 3-4 weeks in the bottles, this beer will be properly conditioned and ready to drink? I was assuming it would need a similar fermentation schedule to say a barleywine or RIS due to such a high gravity.

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Old 02-20-2013, 08:50 PM   #20
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ALSO, at the moment I have some krausen seeping through the lid and sticking to the sides of the bucket up around the rim and under where the lid clamps onto the bucket. Will this pose a threat over the next few weeks as it dry's up and possibly starts to mold? I dont think I could effectively clean all the dried beer/krausen off the bucket without completely removing the lid. I am having a pretty messy blow-off right now, thankfully the lid hasnt blown off.

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