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Old 12-24-2011, 07:17 PM   #11
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I think the color came from the extra light wheat DME, as the grain bill certainly didn't any any dark color. Thanks for trying the recipe, hope it turns out good for ya. Let me know!

Tel Aviv is a real cool city, I went there a couple years ago.

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Old 12-24-2011, 08:51 PM   #12
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That could be it, I don't think we have extra light wheat here. Anyway, I will post with the results, I have good hopes for this batch.

Yeah, Tel Aviv is a pretty cool city, quite expensive though. Were you here on vacation?

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Old 12-24-2011, 09:07 PM   #13
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Yes, did a birthright vacation of israel with my friend. It was the best free international 10 day vacation I ever took in my life.

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Old 12-24-2011, 09:35 PM   #14
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I joined an American Birthright group for five days in 2007 when I was serving in the IDF, indeed it was a great vacation even for me, though I mostly remember we were drunk about 80% of the time.

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Old 12-25-2011, 05:57 AM   #15
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Quote:
Originally Posted by ido50 View Post
I mostly remember we were drunk about 80% of the time.
yes, this is what I remember too. good luck, lemme know how it turns out
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Old 03-03-2012, 07:50 PM   #16
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I decided to use this recipe for my first attempt at partial mash.

So far I've had a successful batch of extract/brewer's best kit Brown Ale, and another kit - Robust Porter with some minor modifications almost ready to bottle. I think I'm ready to graduate to partial.


Couple questions:

Has anyone tried this with Lemons or a combination of lemon and orange? Some other recipes call for putting the fruit in a bag in the fermenter as well. Is this going to be too fruity? I was hoping for something slightly more acidic/bitter than Hoegaarden. Maybe additional bittering hops?

Is there a need to move over to a secondary fermenter? I understand that its a matter of preference but what are the pros and cons with this style?

Thanks for the recipe and the great instructions! Brew day is tentatively set for next Saturday.

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Old 03-03-2012, 10:28 PM   #17
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Definitely don't move to secondary. This style of beer is better with a little haze. Also, the WLP 400 contributes a lot of flavor, so you don't want it to move off the yeast cake while fermenting.

I originally used orange zest in the boil, and that was great. I wouldn't add any other fruit, but additional hops (bittering or flavor) is worth trying for sure.

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Old 04-10-2012, 03:47 AM   #18
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Bottled this batch last week, going to give it a taste probably on Friday!

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Old 04-10-2012, 01:08 PM   #19
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Quote:
Originally Posted by glanville View Post
Bottled this batch last week, going to give it a taste probably on Friday!
let me know how it turned out!
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Old 04-15-2012, 06:12 PM   #20
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Had a taste yesterday. This beer is good! I'm not getting the oriander, orange or lemon flavors very much though I thought I used quite a lot.

For one reason or another my OG leaned higher than expected 1.064 and I finished at approx 1.017, so the abv is high for the style
But, it has great color and head retention. The lace is beautiful. Nice Belgian yeast and bready flavors. Very refreshing with a dry finish. Has a bit of a warming quality (almost like a Tripel) likely due to the higher alcohol content but not in a bad way at all. Mine was not as sweet as a hoegaarden but that's sort of what I was planning for.
I will definitely make this again with maybe a couple tweaks.

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