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Old 05-16-2009, 12:47 PM   #101
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BM, do you actually put this in secondary for 5 days or is that kegging time?
I would just leave it in the primary for 2-3 weeks and then straight to bottles/kegs.
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Old 05-18-2009, 05:26 AM   #102
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I just finished my second batch of BM's blue moon clone and it turned out great! I modified a few things from my first batch experience and also from all the information in this thread. The flaked oats someone mentioned really turned out to be a great addition. They lightened up the body and also took the sweet edge off the wheat malt. I still haven't been able to find any flaked wheat, but want experiment with it next time. I was able to get my hands on some WLP400 too, so I was pretty excited. Anyway, after a two week primary @ and 4-5 weeks in the bottle, this beer is smooth and refreshing. Really enjoyable now that the weather is starting to warm up. Here's my partial mash version:

Pale 2-row 1200g (2.6lb)
Wheat malt 350g (0.75lb)
Flaked oats 500g (1.1lb)
Wheat DME 1000g (2.2lb)

Kent goldings (5%AA) 1oz. 60min.
Saaz (3.2%AA) 0.5oz. 15min.

Crushed corriander seed 0.75oz (15min.)
Bitter orange peel 0.75oz (15min.)

WLP400 w/1L starter

Mashed grains for 60min @ 71C (159F)

Original gravity: 1.038
Final gravity: 1.010

Oh, just a few side notes here..
-I filtered the wort this time from the brewpot to the primary through a strainer funnel. It was slow
because of clogging but worth it to keep the sludge and seeds out of the primary.
-Be prepared for a thick sticky mash mess courtesy
of the flaked oats.
-The WLP400 is pretty angry yeast so be prepared for some blow-off!

Thanks again to BM for sharing this great recipe with us!

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Last edited by Santalab_2000; 05-18-2009 at 05:28 AM. Reason: Oops, forgot the hops amount!
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Old 05-18-2009, 02:47 PM   #103
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sorry if this has been asked, but do you like to leave the orange and coriander in the fermenter or strain them out? i put them into the hop sack, so they didn't make it into the fermenter, hopefully that'll lend enough of the flavor to suit the style.

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Old 05-18-2009, 07:07 PM   #104
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sorry if this has been asked, but do you like to leave the orange and coriander in the fermenter or strain them out? i put them into the hop sack, so they didn't make it into the fermenter, hopefully that'll lend enough of the flavor to suit the style.
Yep. Pull them out. Some folks might add some boiled up extra's to the fermenter several weeks in if they want to kick it up a bit.
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Old 05-20-2009, 02:05 AM   #105
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4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)

Can you help a new AG brewer out. I bulk bought a bunch of grains so I could brew what I wanted without going to the store. I have a 50lb bag of 2 row and 50lb bag of white wheat malt, both Briess. Will these work for this beer?

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Old 05-20-2009, 02:49 AM   #106
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4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)

Can you help a new AG brewer out. I bulk bought a bunch of grains so I could brew what I wanted without going to the store. I have a 50lb bag of 2 row and 50lb bag of white wheat malt, both Briess. Will these work for this beer?
A lot of wit recipes call for a majority of wheat malt VS flaked wheat. I think you can brew up a very tasty (similar) beer with what you have.

If you can't get flaked wheat, try adding a couple pounds of quick oats from the grocery store. They will add a similar dimension to you beer.
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Old 05-20-2009, 02:53 AM   #107
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Originally Posted by BierMuncher View Post
A lot of wit recipes call for a majority of wheat malt VS flaked wheat. I think you can brew up a very tasty (similar) beer with what you have.

If you can't get flaked wheat, try adding a couple pounds of quick oats from the grocery store. They will add a similar dimension to you beer.
Thanks for the quick response - I hope to brew this week-end. Are the oats in addition to the grain bill, or in place of two pounds of something else (wheat or 2 row)?
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Brewing Calendar: http://ical.me.com/ixanadu/Brewing%20Cal
Primaries:
1-2: Biermunchers Blue Balls 10 gal batch
3: Dunkel from "Brewing Classic Styles"
4: Hefeweizen BYOB Paulner clone
5: Biermunchers Centennial Blonde

Secondaries:
1-4: empty

Cold Crashing: Biermunchers Tits up IPA

On Tap: American Wheat, Dunkel (wlp380), Chocolate Stout, Biermuncher OctoberFast.

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Old 05-20-2009, 02:57 AM   #108
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Thanks for the quick response - I hope to brew this week-end. Are the oats in addition to the grain bill, or in place of two pounds of something else (wheat or 2 row)?
Supposed to be in place of...but the efficiency is a bit lower on flaked grains so adjust accordingly.
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Old 05-30-2009, 02:16 AM   #109
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Supposed to be in place of...but the efficiency is a bit lower on flaked grains so adjust accordingly.
Got rained out last week-end, but tomorrow looks great and I still have the starter. Don't want to be a total putz, but should I sub 2lb oats for 2 of the two row or wheat malt, or one each?
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Brewing Calendar: http://ical.me.com/ixanadu/Brewing%20Cal
Primaries:
1-2: Biermunchers Blue Balls 10 gal batch
3: Dunkel from "Brewing Classic Styles"
4: Hefeweizen BYOB Paulner clone
5: Biermunchers Centennial Blonde

Secondaries:
1-4: empty

Cold Crashing: Biermunchers Tits up IPA

On Tap: American Wheat, Dunkel (wlp380), Chocolate Stout, Biermuncher OctoberFast.

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Old 05-30-2009, 02:50 AM   #110
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Got rained out last week-end, but tomorrow looks great and I still have the starter. Don't want to be a total putz, but should I sub 2lb oats for 2 of the two row or wheat malt, or one each?
Keep as much wheat malt as you can to stay truer to style.
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