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Old 07-05-2010, 04:17 PM   #81
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Bill, thanks for this recipie and the positive reviews. I am going to brew this one today using .5 oz of Hallertau (3.8%) and .5 oz of Hersbrucker (3%) since I have both on hand. I soooo look forward to the result!

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Old 07-05-2010, 04:27 PM   #82
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All I can say is go for it...

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Old 07-06-2010, 01:36 PM   #83
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Hello Bill,

Well, I could not leave well enough alone.... I made this yesterday with 1 lb extra light DME, 6 lbs Munich Wheat DME, .5 lb Munich Briess 6-row, .5 oz Hallertau and .5 oz Hersbrucker hops at 60 minutes. Pitched a starter with Weihenstephan Weizen 3068. OG=1.060, SRM=12 and only 10 IBU. This is at the upper end of the Weizen style, but not quite a Weizenbock.

My only issue was with getting all of the DME dissolved into only 1.5 gallons of wort. I have a 5.5 gal. brewpot and experienced my first boilover when I turned away for only a moment to prep the sink for the cold immersion.

That said, it all cleared up very nicely; the smaller wort amount allowed me to get the temp down in less than 10 min, and with the starter the thing took off in about four hours. I have it in a swamp bucket with the water at 70 degrees.

I think it is going to turn out very nice!

John

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Old 07-06-2010, 03:22 PM   #84
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I drank half a batch of this recipe....its great! next time ill pitch my yeast at cooler temp...since i pitched this at high 70'sF, lots of banana smell and flavor...very good beer.

the other half fermented with TAMARIND FRUIT for 3 weeks, and now ill bottle.

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Old 08-12-2010, 02:58 PM   #85
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Brewing this one today using 3068. This may very well be my final extract brew (using up the last of my bavarian wheat dme) and planning on this being my first kegged brew. Breaking in my new brew setup today as well. Somehow taking a vacation day off of work simply to brew makes brew day that much more enjoyable.

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Old 08-12-2010, 04:54 PM   #86
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thought you might enjoy a picture of the first pour . .. posted this on the beginner's forum, sorry if it is a repeat. Delicious!

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Old 08-16-2010, 04:38 PM   #87
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I brewed this last thursday and I've been fermenting at 62-64 degrees, based on the optimal german hefe fermentation temp given in 'Brewing Classic Styles'. Almost 4 days after pitching and its still bubbling away around once ever 5 seconds. Should be a good one to usher out the summer.

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Old 10-05-2010, 07:20 PM   #88
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+1! Going to brew my second batch tonight, and once finished fermenting, will use limocello as priming sugar based on some positive results using liqueur on another thread (a hazelnut liqueur in a brown ale gave me the idea).

Prost!

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Old 12-06-2010, 12:02 AM   #89
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Second batch, this one cold crashed and now four weeks in the bottle and two in the fridge, it is amazing how wonderfully it cleared.

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Old 12-06-2010, 01:42 AM   #90
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Quote:
Originally Posted by TheWeeb View Post
Second batch, this one cold crashed and now four weeks in the bottle and two in the fridge, it is amazing how wonderfully it cleared.
Didn't think hefes were supposed to be clear...does it affect the flavor vs one that's cloudy with the yeast and all the other traditional hefe color?
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