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Old 09-28-2011, 06:32 PM   #71
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Well, 14 days in primary, 6 days in secondary at 80 degrees, and two weeks in 80 degrees bottle conditioning... just as I suspected, it's not right!! Tastes overwhelmingly fruity, wondering if these temperatures could have caused the esthers? I can't believe this is the correct flavor... opinions?

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Old 10-13-2011, 09:58 PM   #72
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Me and my buddy are going to do a 10 gallon batch but with 2oz. of sweet orange peel. Then split it and try WL320 and Wyeast 1010. Should be interesting to see the difference.

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Old 02-05-2012, 03:18 PM   #73
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I brewed this using Bell's yeast and racked it onto three 15 oz cans of Oregon Raspberry Puree in the serving keg. Left it under pressure at room temp for 4 days, then put it into the kegerator. Nice balance between sweet/tartness from the raspberry. Looks cloudy like a wheat beer. Only other change to the recipe was using 5 1/2 lbs of wheat malt as my LHBS didn't have any flaked wheat in stock. Thanks to the OP for a nice recipe!

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Old 02-16-2012, 05:00 PM   #74
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Planning to brew this on Sunday, as per the original recipe. I'm not adding any fruit, it'll be up to the drinker to add a wedge of lemon or lime if desired. Thanks for the recipe!!

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Old 08-25-2012, 07:02 PM   #75
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Hey quick question, I am an amatuer brewer.

How many gallons of water should I add for the mash? And how much for sparging?

Thanks

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Old 08-26-2012, 11:51 AM   #76
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^ Short answer: enough water at the right temperature to bring it to your desired mash temperature.

Slightly longer answer: Calculate it using brewing software (BeerSmith offers a free trial) or formulae easily found on the Web or in any of several excellent brew books.

Also recommended: http://www.homebrewtalk.com/f39/faq-...question-7909/

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Old 08-30-2012, 12:47 AM   #77
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Based on old Beersmith records...I used approx 3.25 gal in the mash (should be about 1.25 qt per lb of grain) and 4.5 gal of sparge water. The sparge volume is based achieving 6.25 gal of wort, preboil.

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Old 09-04-2012, 01:22 PM   #78
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Thanks for posting this. I just used this as base for my first AG wheat. I recently obtained a LOT (over 250 lbs) of old grain, mostly stored properly. Due to it being old I did up the amounts on grains & hops just to be safe. Also substituted Saaz & Strisslespalt for the tettnang. I also added about 6 oz of flaked rice, just to see what it would do. So far all my numbers fell in between the ranges BeerSmith gave so feel pretty confident that it worked.
Thanks again.

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Old 09-09-2012, 10:30 PM   #79
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I made this per OP's recipe 6 weeks ago.
It's been in the bottle for 4.
Really good beer! I can't believe how clear it came out.

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Old 10-12-2012, 03:11 AM   #80
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Update this thing turned out pretty good and easy drinking. It took a few weeks to age and not taste so green. It's got a good cloudy color and nice floral aroma with a creamy white foam head.

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