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Old 02-07-2008, 12:14 AM   #31
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If I wanted to do this as a partial mash, could I mash 2.5# of wheat with 2# of 2-row and make up the rest of the 2-row with LME or DME? Or is there an issue with the balance of wheat/2-row in the mash?

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Old 02-07-2008, 01:28 AM   #32
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Good question. I have no idea. Only one way to find out though...

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Old 02-07-2008, 02:49 AM   #33
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so there's no known rule, that you need to have so much 2-row in there? i could technically mash the wheat on its own?

as you say, only one way to find out, trouble is, i'm still new to this and wanted to know if i was falling into a known trap. otherwise... well, it always comes out as beer...

edit: found this page about grains, seems that it would be no problem in the mash: http://www.realbeer.com/spencer/FAQ/grain.html

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Old 02-27-2008, 03:33 AM   #34
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Genius. I just tasted the first of this batch, brewed January 7th.
Now it's another brew that I have to keep making, but can't claim for my own....

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Old 04-16-2008, 04:47 PM   #35
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My most recent batch of beer has a severe case of DMS. Since this recipe is mostly pilsner malt, would it benefit from a 90 min boil or is it ok with a 60 min boil?

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Old 04-16-2008, 05:50 PM   #36
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Quote:
Originally Posted by drunkatuw
My most recent batch of beer has a severe case of DMS. Since this recipe is mostly pilsner malt, would it benefit from a 90 min boil or is it ok with a 60 min boil?
A...HA

Caught'ya over here perusing another recipe did I?

Heh..heh...

Definitley want to boil a pils malt hard for 90 minutes.

Never cover.

Cool as quickly a possible to below 140 (the DMS safe zone).
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Old 04-16-2008, 07:39 PM   #37
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Quote:
Originally Posted by BierMuncher
I gave my SWMBO a small galss to sample and in typical SWMBO fashion she remarked..."this is better than yours...did you get the recipe???".

I recon that about sums up the overall review of this great beer. When the SWMBO has a Kolsch named after her "Colleen's Kolsch" and she declares another's Kolsch is better...that must be a good beer.
Well, after your glowing endorsement (and Mrs. BierMuncher), can you blame him?
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Old 04-29-2008, 04:45 AM   #38
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Quote:
Originally Posted by TerapinChef
Genius. I just tasted the first of this batch, brewed January 7th.
Now it's another brew that I have to keep making, but can't claim for my own....
I feel the same way. My list of beers I'm serving looks like a billboard for the Bee Cave Brewery. But what can you do, the recipes are all awesome.
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Old 04-29-2008, 05:49 AM   #39
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Ah, they're all your beers. You brewed them. The recipe only gave you some guidelines to get pointed in the right direction.

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Old 05-20-2008, 05:30 PM   #40
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I know the Kolsch style is supposed to be very light in color, and crystal clear. Right now I only have the ability to bottle, so will crash cooling for 4 days @ 39F per the recipe kill my yeasties? Would it be better for bottling to use a secondary, and let it clear for another 10 days 55-60F?

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