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Old 01-25-2009, 11:24 PM   #91
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BM, I brewed this today with slight alterations. I used pilsen instead of AM 2-row and had to sub .5 lb flaked oat for flaked wheat due to unforeseen shortcomings at my LHBS. The brew day went excellent. olllllo, BrandonO and I enjoyed the last brew I made of yours, Centennial Blonde with late addition subs of summit. I just wanted to say thanks for the recipes, it's no wonder you win so many competions.

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Old 01-26-2009, 12:08 AM   #92
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Thanks B30.

But for every beer that places or wins...I have 3-4 entries that don't.

I just remind myself that it's still a bit of a crapshoot.

Glad you and the gang enjoyed the CB recipe.

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Old 01-26-2009, 01:46 AM   #93
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i found a commercial brand "Belgian Blond" here is what it looks like...BM I want to extend some great kuddos. The commercial brand taste just like this recipe...it's just not my taste but I am very happy I did it right... and the wife likes it

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Old 01-26-2009, 02:46 AM   #94
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Thanks B30.

But for every beer that places or wins...I have 3-4 entries that don't.

I just remind myself that it's still a bit of a crapshoot.
You know what they say. There is no accounting for the judges taste however bad it may be.
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Originally Posted by the_bird View Post
"I've got a fever... and the only prescription is, MORE CARBOYS!"
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
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Old 01-29-2009, 09:23 AM   #95
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BM,

What do you think about adding fruit to the brew? I have been seeking out a decent Blond Ale recipe to turn into a Strawberry Blond Ale, and this sounds pretty good to me. Maybe use Wyeast 3068 fermenting a little high to get some banana character into the mix.

Also, I would be doing this as a PM but I want to use more grains than the Extract you posted up. I only want to use extract to create a base for the rest. Any ideas on how I could modify it?

Maybe keep this all the same
4.00 lb Wheat Malt, Bel (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Wheat, Flaked (1.6 SRM)
0.25 lb Caravienne Malt (22.0 SRM)

and translate the 5lbs of Pale Malt (2 Row) to
3.00 lb Pale DME

Would that work or will I still be missing the enzymes needed for the wheat?

Cheers

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Old 02-01-2009, 01:06 AM   #96
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Midwest sells this as an all-grain kit and extract. There extract kit includes:

3 lbs. Wheat DME
2 lbs. Extra Lght DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt

1 oz hops (looks like they changed to Glacier from Williamette)
I thew this into beer smith, and its gravity is low any ideas? How would adding some honey sound?
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Old 02-01-2009, 08:38 PM   #97
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I thew this into beer smith, and its gravity is low any ideas? How would adding some honey sound?
Honey would be a nice addition, but beware the fact that honey is a very slow and thorough fermentable. Plan on adding an extra 7-10 days to whatever fermentation schedule you have.

You may just consider and extra pound each of the wheat and light DME's.
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Old 02-02-2009, 08:19 PM   #98
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Does candi sugar work faster, and what would be the differance in tast from nothing to honey to candi sugar?

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Old 02-07-2009, 04:44 PM   #99
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Has anyone been putting coriander and bitter orange peel into this? I have all my ingredients and plan on brewing this tomorrow.

3 lbs. Wheat DME
2 lbs. Extra Lght DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt

I also plan on doing a partial mash with the flaked wheat and the other malts. Anyone see a problem with that?

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Old 02-08-2009, 12:04 AM   #100
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Has anyone been putting coriander and bitter orange peel into this? I have all my ingredients and plan on brewing this tomorrow.

3 lbs. Wheat DME
2 lbs. Extra Lght DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt

I also plan on doing a partial mash with the flaked wheat and the other malts. Anyone see a problem with that?
They would be a nice addition. You're definitely leaning more towards a wit at this point...though with a more malty profile.
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