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Old 11-08-2011, 02:43 AM   #21
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Yeah, the first few pints pulled will likely have some yeast. But this style is meant to have yeast in suspension so it doesn't really matter.

If you really want to cold crash it do so in the fermenter. But if you just give it enough time in the keg they will eventually drop out and you'll have yourself a nice krystalweiss

You might also want to consider holding off on the citra... but then again I've never experimented with citrusy hops in wheat beers.

Regardless, definitely going to have to make this one again once one of our kegs gets blown!

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Old 11-08-2011, 02:59 AM   #22
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Also, just added partial mash and extract versions of the recipe to the original post.

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Old 11-08-2011, 03:14 AM   #23
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Well I did my final hop add before I saw your reply. .5oz of citra was added at 10 min. We'll see how it turns out. It smelled amazing transferring to primary. I've started sparging my bag over the brew pot after the initial BIAB mashing and I think I've seriously upped my efficiency. I haven't sat down to do the math yet but I netted 5 gallons at an OG of 1.062 @ 62 degrees with no additional grains to your original recipe.

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Old 11-08-2011, 03:32 AM   #24
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Quote:
Originally Posted by ThePell
Well I did my final hop add before I saw your reply. .5oz of citra was added at 10 min. We'll see how it turns out. It smelled amazing transferring to primary. I've started sparging my bag over the brew pot after the initial BIAB mashing and I think I've seriously upped my efficiency. I haven't sat down to do the math yet but I netted 5 gallons at an OG of 1.062 @ 62 degrees with no additional grains to your original recipe.
Wow that seems like some awesome efficiency. Just for a frame of reference, the recipe is based on my old average efficiency of 70%
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Old 11-08-2011, 12:50 PM   #25
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Well, I plunked it into Beersmith and it looks like an 89% efficiency. I find that a bit hard to believe so I did some research online and it looks plausible. I did a double grain crush, mash out to 170, sparged almost 2 gallons of 170 degree water over the bag and squeezed the bag like crazy. *shrugs*

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Old 11-08-2011, 01:54 PM   #26
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89% on a double crush doesn't seem all that unreasonable

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Old 12-29-2011, 05:07 AM   #27
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Am going to try the extract version of this, but what gives the honey flavor in the extract version?

Honey malt in the all grain, but nothing of the like in the extract version.

I guess I'm just confused here.

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Old 12-29-2011, 03:17 PM   #28
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Quote:
Originally Posted by thx997303
Am going to try the extract version of this, but what gives the honey flavor in the extract version?

Honey malt in the all grain, but nothing of the like in the extract version.

I guess I'm just confused here.
Yeah, sadly you have to mash honey malt. There's really no substitute.

Try adding 0.5 - 1.0 # honey, preferably a perfumey or strong flavored one. Add it after it has gone through primary fermentation
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Old 12-29-2011, 05:07 PM   #29
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Okay, so I still have to steep the crystal at 154 degrees for 60 minutes, couldn't I add honey malt to the grain bag I intend to use?

Would that work?

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Old 12-29-2011, 05:16 PM   #30
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Quote:
Originally Posted by thx997303
Okay, so I still have to steep the crystal at 154 degrees for 60 minutes, couldn't I add honey malt to the grain bag I intend to use?

Would that work?
Nah, honey malt requires mashing.


If you have the ability to keep it at 154 for 60 minutes why not use the partial-mash version and do a BIAB?
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