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Old 12-07-2008, 09:03 PM   #81
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Brewed this on 11/12/08, drinking now.

I had to make a variation as my lhbs didn't have the flaked wheat. Brewmaster there suggested some white wheat and some unmalted wheat as replacement. OG 1.053 FG 1.012

Marris Otter 4.5 lbs
white wheat 2.25
Unmalted wheat 2.25
flaked barley 2 0z
rice hulls 2 cups
East Kent Goldings 1 oz (60)
Whirfloc 1 tablet (10)
coriander .75 oz crushed and hydrated 5 minutes (5)
bitter orange peel .75 oz hydrated 5 mins (5)
sweet Orange Peel .25 oz hydrated 5 mins (5)
Belgian Witbeir 3944 Sep 08

It is wonderful. It might be a little too clear for a wit but I like it. Maybe it is the whirfloc or maybe the cold crashing.

Tasting notes: It is great with or w/out orange and almost has a hint of clove like a hoegarden.

Next time I will have to get the flaked wheat and compare.

I'll bet you would like to see a picture!
Thanks BM

img_1534.jpg  
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Old 12-13-2008, 02:27 PM   #82
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Looks great!

As for myself, I can't wait to get this baby in the keg. Smells great! This is as of last week, when I drained the trub and checked the SG. A beautiful beer for sure, and already demonstrating that awesome head BM has touted.

All I can say is, JACKPOT!

Cheers,

Mike

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Old 12-22-2008, 12:45 AM   #83
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FG was 1.012. Final ABV 6.6%. Higher attenuation and drier profile as predicted, based on the previous mentioned deviations throughout the recipe. Tastes is excellent, though I am sure one doesn't have to be a neurosurgeon to surmise that this is a different brew than the original recipe.

Amazing that the yeast attenuated out to this degree, given my previous mishap (or maybe not for all I know). I harvested a pint of slurry from the conical for the next time, so that'll cut cost a bit the next go around.

It's got a taste that I haven't had since being in Europe 12 years ago, which I didn't expect. Sort of like hearing an old song you haven't heard for a while that takes you back, without you actively even thinking about it. When I snapped out of the trance, I did a little Keanu Reeves, "Whoa..."

I'll post pics of the final product in a few days once carb'd. Again, thank you, and Merry Christmas!

Cheers,

Mike

PS. Next up, a Schwarzbier!

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Old 12-25-2008, 04:29 AM   #84
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I couldn't wait to post beer porn. It's still force carbing, so this was right out of the fermentor...don't think it could get any cloudier, which is the style of course! Great color, a bit lighter than the picture implies.

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Old 01-06-2009, 09:09 PM   #85
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..........

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Old 01-12-2009, 05:14 PM   #86
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What do you think about some flaked oats in the PM recipe? I noticed that on Blue Moon's site they specificaally say it has oats in it so that's where I thought of it.

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Old 01-16-2009, 01:14 PM   #87
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Great Beer!

Here is the version I made and got sent to the BJCP COC competition. It gets judged on Sunday, hopefully it will do well.

16-A Witbier

Size: 10.2 gal
Efficiency: 68.0%
Attenuation: 77.0%
Calories: 165.29 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.044 - 1.052)
Terminal Gravity: 1.011 (1.008 - 1.012)
Color: 3.82 (2.0 - 4.0)
Alcohol: 5.03% (4.5% - 5.5%)
Bitterness: 18.4 (10.0 - 20.0)

Ingredients:
10.25 lb Pale Ale Malt
10.25 lb German Wheat Malt Light
2.0 oz East Kent Goldings (5.0%) - added during boil, boiled 60.0 min
1.5 oz Corriander crushed - added during boil, boiled 5.0 min
1.5 oz Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 5.0 min
1.0 ea WYeast 3944 Belgian Witbier

00:05:00 Mash In - Liquor: 6.4 gal; Strike: 170.01 °F; Target: 154.0 °F
01:05:00 Saccharification Rest - Rest: 60.0 min; Final: 152.5 °F
02:05:00 Fly Sparge - Sparge Volume: 14.85 gal; Sparge Temperature: 190.0 °F; Runoff: 13.41 gal

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Old 01-17-2009, 12:44 PM   #88
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Quote:
That flaked wheat gave me a hell of time with my braid!
Adding a half pound of "rice hulls" will help keep your braid unstuck and won't affect the mash in any other way.
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Old 02-06-2009, 11:15 PM   #89
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has anybody tried a wheat beer yeast like wyeast 3638 on this? My LHBS is a bit slim on their selections of late and that's the most likely one I can find there. I also have some 1056 lying around in the fridge. Normally I'd make other arrangements, but I'm meaning to do this as my first "real" partial mash so I'm not expecting perfection. I'm more concerned with my efficiency here than making it taste perfect.... what would you guys think of 3638?

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Old 02-07-2009, 02:18 AM   #90
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Quote:
Originally Posted by Dougan View Post
has anybody tried a wheat beer yeast like wyeast 3638 on this? My LHBS is a bit slim on their selections of late and that's the most likely one I can find there. I also have some 1056 lying around in the fridge. Normally I'd make other arrangements, but I'm meaning to do this as my first "real" partial mash so I'm not expecting perfection. I'm more concerned with my efficiency here than making it taste perfect.... what would you guys think of 3638?
I thin it will work fine. I'll use safale-05 when I can't get m y hands on belgian wit yeast. I know the diff, but I brew this as much for company as anyone and they never know the difference.
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