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Old 10-10-2006, 04:28 PM   #11
Evan!
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Liquid Yeasts. I don't have an LHBS, and I didn't trust yeasts in the mail during this scorching summer, but now that it's gotten cold...I've been goin' crazy with all the strains I have access to. The smell of bananas in my fermentation room during the ferment of my wheat doppelbock was so great...



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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 10-10-2006, 05:28 PM   #12
Denny's Evil Concoctions
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Quote:
Originally Posted by Evan!
Liquid Yeasts. I don't have an LHBS, and I didn't trust yeasts in the mail during this scorching summer, but now that it's gotten cold...I've been goin' crazy with all the strains I have access to. The smell of bananas in my fermentation room during the ferment of my wheat doppelbock was so great...

Hey, what's your recipe for the wheat doppelbock or "wesizenbock"?

Formulating one now, I'd like to compare.


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Old 10-10-2006, 08:21 PM   #13
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Marris Otter Malt. I dont know where I was on this one, but I just "discovered" it for my IPA thats in primary now. That stuff tasted great right out of the barrel at the LHBS.

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Old 10-10-2006, 08:27 PM   #14
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Quote:
Originally Posted by Dennys Fine Consumptibles
Hey, what's your recipe for the wheat doppelbock or "wesizenbock"?

Formulating one now, I'd like to compare.
Sure. Not completely sure about this, because it's still in secondary, but when I racked it, I tasted it, and I didn't perceive the smokiness I was looking for. Folks on here told me that half an ounce of peated malt is enough to make it taste like a chimney, so I was very timid with it. Next time, I'm going to put in at least an ounce, maybe more. But yeah, this should be an awesome brew. I can't wait!

Smoked Doppeldunkelweizen

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

05-C Bock, Doppelbock

Min OG: 1.072 Max OG: 1.120
Min IBU: 16 Max IBU: 31
Min Clr: 6 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.85
Anticipated OG: 1.083 Plato: 19.98
Anticipated SRM: 22.4
Anticipated IBU: 31.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.070 SG 17.16 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
1.1 0.13 lbs. Malto Dextrin North America 1.030 0
16.9 2.00 lbs. Red Wheat Malt Germany 1.039 8
0.5 0.06 lbs. Scottish Peated Malt 1.038 5
3.5 0.42 lbs. Chocolate Wheat America 1.030 450
4.2 0.50 lbs. Flaked Soft White Wheat America 1.034 2
33.8 4.00 lbs. Briess LME- Weizen America 1.035 4
6.3 0.75 lbs. Briess DME- Weizen America 1.046 8
25.3 3.00 lbs. Generic LME - Munich North America 1.036 8
8.4 1.00 lbs. Generic DME - Light Generic 1.046 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Pellet 6.50 20.6 60 min.
0.50 oz. Tettnanger Pellet 4.00 7.6 45 min.
0.50 oz. Tettnanger Pellet 4.00 1.4 2 min.
0.50 oz. Mt. Hood Pellet 4.20 1.5 2 min.


Yeast
-----

WYeast 3333 German Wheat
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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