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Old 09-05-2011, 04:21 PM   #31
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So im thinking about combining this recipe with a post from the lambic forum about gathering wild yeasts. Ill let yall know how it turns out

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Old 01-15-2012, 02:15 AM   #32
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Cheers Arkador, this recipe has made it simpe for me to step from just extract to beginning with grains

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Old 01-19-2012, 08:50 PM   #33
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Why do you sparge if the grains are specialty. Dont you just steep them, remove, add extract and boil?

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Old 02-11-2012, 04:06 AM   #34
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finally kegged it today, I've found that with the temperature and humidity here in Broome my ferment time needs 2 weeks at primary and then 2 weeks at secondary, anything less brings out a very mediochre brew.
end results are so similar to yours Arkador except due to the extended racking times it is a clearer beer, still dark with the wheat style but less sediment. will be spearing this in about a week, if it tastes as good as it looks and tastes now I'll do a 55L batch
Cheers & beers all

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Old 03-03-2012, 03:48 AM   #35
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I'm so gonna brewing this this weekend. Thanks for the recipe.

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Old 03-30-2012, 04:44 AM   #36
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Quote:
Originally Posted by Henry22
Why do you sparge if the grains are specialty. Dont you just steep them, remove, add extract and boil?
You need at least 2 gallons pre boil. I do it this way yo extract as much as I can from the grain. I move the grain bag to a strainer at the top of the kettle and pour hot water over it.
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Old 05-09-2012, 05:17 PM   #37
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I am doing this one this weekend, thanks bro!

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Old 05-09-2012, 06:44 PM   #38
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Quote:
Originally Posted by Arkador View Post
This isn't really a partial mash, just an Extract brew with specialty grains.
I’m confused. Beer Wiki shows Belgian Pilsner 2-row requires a mash. I can’t find American Wheat, but it shows German Wheat requires a mash. I’m lost on why this isn’t considered a partial mash???
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Old 06-12-2012, 02:46 AM   #39
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Quote:
Originally Posted by ncbrewer View Post
I’m confused. Beer Wiki shows Belgian Pilsner 2-row requires a mash. I can’t find American Wheat, but it shows German Wheat requires a mash. I’m lost on why this isn’t considered a partial mash???
It's sort of a mini-mash. I mean, any time you're soaking malted grains in water between 140-160 degrees for any length of time, it can be considered a mash of sorts, right?

I love this recipe. I brew it all the time. I upped the grains to 1# each and brewed a batch with an OG of 1.070 a few weeks ago.
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Old 07-30-2012, 04:57 PM   #40
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So I am drinking my first batch of this and it is delicious.

I did not measure OG, but FG was 1.010 with 14 days in primary then bottled. Then a week in the bottles and it tastes fantastic.

Next time I brew this (probably in a month or so), I would like to add oatmeal to the specialty grain bill, as well as some leftover 45L Candi Syrup in the boil with the aroma hops. Any thoughts on quantity of oats? I was thinking 1 lb, but this would be the first time I have used oatmeal in a recipe, so that could be off.

Any input appreciated!

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