Extract - Arkador's Dunkelweizen - Page 4

Clearwall · 09-05-2011, 04:21 PM

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

**Terence** · 01-15-2012, 02:15 AM

Cheers Arkador, this recipe has made it simpe for me to step from just extract to beginning with grains

Henry22 · 01-19-2012, 08:50 PM

Why do you sparge if the grains are specialty. Dont you just steep them, remove, add extract and boil?

**Terence** · 02-11-2012, 04:06 AM

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

GrapeKoolaid · 03-03-2012, 03:48 AM

I'm so gonna brewing this this weekend. Thanks for the recipe.

Arkador · 03-30-2012, 04:44 AM

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.

**Huskysibe** · 05-09-2012, 05:17 PM

I am doing this one this weekend, thanks bro!

ncbrewer · 05-09-2012, 06:44 PM

Quote:

Originally Posted by Arkador

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???