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Old 06-09-2007, 04:28 AM   #21
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Quote:
Originally Posted by tahleel
So instead of getting that, I should get this:
http://www.midwestsupplies.com/produ...px?ProdID=6499

Correct?

-Tahleel
Right. That's just the yeast VS the Clone kit. If you're going to follow a recipe and assemble your own ingredients, then you just need the yeast.
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Old 09-14-2007, 08:55 PM   #22
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I think nest spring I'll convert this to PM and brew it for a summer beer. Thanks for the recipe!

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Old 09-14-2007, 09:07 PM   #23
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Alright, this is the PM I'm going to try;

Recipe: Töperwein Blue Moon Rising
Brewer: Töpperwein Brewery
Asst Brewer:
Style: Witbier
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.043 SG
Estimated Color: 4.2 SRM
Estimated IBU: 13.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 14.29 %
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 14.29 %
2 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 35.71 %
2 lbs 8.0 oz Wheat, Torrified (1.7 SRM) Grain 35.71 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 13.9 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.00 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 6.25 qt of water at 164.9 F 150.0 F

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Last edited by JnJ; 09-14-2007 at 09:27 PM.
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Old 10-06-2007, 05:31 AM   #24
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That looks like a good partial mash, I was wondering if it was necessary to have equal parts 2-row and wheat malt in order to obtain a good conversion rate. Would it be possible to lower the 2-row to 1lb and increase the wheat to 3 lbs. I wish I had the money right now to convert to an all grain system...

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Old 10-07-2007, 10:52 PM   #25
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Quote:
Originally Posted by ltcannon
That looks like a good partial mash, I was wondering if it was necessary to have equal parts 2-row and wheat malt in order to obtain a good conversion rate. Would it be possible to lower the 2-row to 1lb and increase the wheat to 3 lbs. I wish I had the money right now to convert to an all grain system...
The wheat has a lower conversion rate than the 2-row. I'd say if you're going to go down to 1# of 2-row, raise your wheat to 3.5-4 #'s.
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Old 11-25-2007, 05:06 PM   #26
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BierMuncher - thanks for the recipe - just did it this weekend. But I must say that as I was brewing - I didn't fully understand the Mash schedule.

I have a 5 gal igloo cooler mash tun - It says to heat 3.5 gals to 166F and then it states 154F for 60 minutes - when I heat to 166F and add to my grain - the temp stayed at about 160 - 162 degrees for the 60 minute mash! Is there a problem for being 6-8 degrees warmer? Or is that a temp range?

Then "Mash Out" - is that simply sparge water? To keep it at the 168F temp - I heated to 170F - and held that for 10 Minutes.

Oh, and my OG ended up being 1.042 - .006 higher than yours. Good/bad? I'm still green and learning!

Thanks!

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Old 11-25-2007, 07:26 PM   #27
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Quote:
Originally Posted by ajwaka
BierMuncher - thanks for the recipe - just did it this weekend. But I must say that as I was brewing - I didn't fully understand the Mash schedule.

I have a 5 gal igloo cooler mash tun - It says to heat 3.5 gals to 166F and then it states 154F for 60 minutes - when I heat to 166F and add to my grain - the temp stayed at about 160 - 162 degrees for the 60 minute mash! Is there a problem for being 6-8 degrees warmer? Or is that a temp range?

Then "Mash Out" - is that simply sparge water? To keep it at the 168F temp - I heated to 170F - and held that for 10 Minutes.

Oh, and my OG ended up being 1.042 - .006 higher than yours. Good/bad? I'm still green and learning!

Thanks!
You'll be just fine. The 160-162 is at the high end but with half the grain bill in theform of flaked wheat...the chance of the beer being too "malty" is slim.

If you only lost 6 degrees when adding the water to your grains...that's pretty low loss. Did you get the temp in different areas of the mash. Sometimes you'll get hot pockets.

In either case...the temp will be fine and a higher gravity is surely no problem.

Sounds like you're on your way to a nice 4.5% belgian.
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Old 01-04-2008, 08:59 PM   #28
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This recipe requires no sugar? Just making sure before I go to the LHBS

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Old 01-04-2008, 10:13 PM   #29
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Quote:
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This recipe requires no sugar? Just making sure before I go to the LHBS
Nope. If you want to kick it up a bit, you can add a pound or two of wheat malt (or wheat extract if your doing extract).
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Old 01-14-2008, 12:46 AM   #30
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Yo... Muncher... I am gonna brew this in the next day or two... what did you use for a fermentation temp? I don't remember seeing that in the notes.

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