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Old 05-28-2012, 06:51 PM   #8101
Brewsmith
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Brewing right now, my 100% wheat beer. I'm splitting the batch and doing it as a lager (830 - how I've done it in the past) and as a Belgian with 530 Abbey Ale.

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Old 05-28-2012, 06:57 PM   #8102
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I'm halfway through the boil of an all grain dunkelweizen. Happy memorial day!!!

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Old 05-28-2012, 07:49 PM   #8103
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Gose today, Pale Ale tomorrow.

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Old 05-28-2012, 08:56 PM   #8104
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Quote:
Originally Posted by Brewsmith
Brewing right now, my 100% wheat beer. I'm splitting the batch and doing it as a lager (830 - how I've done it in the past) and as a Belgian with 530 Abbey Ale.
100%? How does it come out (taste/body/mouth feel) in comparisons to something around 50-60% (assuming same yeast & hops).
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Old 05-28-2012, 09:43 PM   #8105
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Irish Red Ale today.

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Old 05-28-2012, 10:17 PM   #8106
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Just wrapped up a saison. Gotta keep my summer brews in the pipeline.

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Old 05-28-2012, 11:51 PM   #8107
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Working on a Dubbel.

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Old 05-29-2012, 01:23 AM   #8108
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Did an American style German wheat ( us 2-row instead of pilsner) with WLP 380.. House is at 75 degrees, so it should should be nice and clovey.

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Old 05-30-2012, 12:09 AM   #8109
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Plan for this weekend is to bottle a saison, and brew a dry stout and a 60/-.

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Old 05-30-2012, 03:35 AM   #8110
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mashed in at 153F for approx 20hours,
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Aging: an oud bruin, a BDSA/Dubbel thingy, a soured fruit saison, my "wild oats" brett/sour, a saison with a brett mix added at bottling.
Up next: TBD, probably not brewing again until july.
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