the_bird

Recipes 

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Quote:

Originally Posted by Yooper's Bob "I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet."

Baron von BeeGee

Recipes 

bird, start with this link...I think it does a pretty good job of putting everything in practical terms:
http://www.strandbrewers.org/techinfo/decoct1.htm

BrewDoc_Md

Recipes 

Thanks for posting this recipe! Inspired, I brewed an extract version today (30 min grain steep, 60 min wort boil):

0.5 # Caraplis
0.5# Munich Malt
4# Alexanders Wheat LME
2# Muntons Wheat DME
1 oz Hallertau (60 min) (1.6%)
0.5 oz Hallertau (10 min) (1.6%)
1 ts Irish Moss (20 min)
Wyeast 3068

OG: 1.058

My LHBS said the grains would make it more of a dunkel. I dunno the styles well enough to be that precise...I just hope it turns out tastey!

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Baron von BeeGee

Recipes 

Looks like a good recipe...I'd guess it'll turn out more of a ruddy Hefe than a Dunkel, but it depends on the L of your Munich. Hefeweizens lend themselves to extract brewing at least as well as any other style, if not the better. I'm sure you'll enjoy it.

doctorRobert

Recipes 

Why no carahells, crystal 10l or munich malt? 50/50 seems like a popular recipe, but the more I read about the bavarian brewers, the more I see than theyre using a small amount of crystal malt or roasted malt. I think it adds some sweetness and color to help balance the clove flavors.

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Behemoth

Recipes 

DR Robert, I just brewed a Hefe with a small amount of Cara Wheat. Cant wait to try it. I'll let you know how it turns out.

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