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Old 11-29-2010, 05:37 PM   #11
drumming102
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Went to make this and the LHBS didn't have crystal and told me to sub tettnang instead, That sound right to you guys? Also what IBU's should i be shooting at to scale to with this beer?

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Old 12-06-2010, 07:46 PM   #12
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I'm not an expert but crystal is a steeping grain (malt) while tettnanger is a hop so at least to me it doesn't make sense.

edit: nevermind, upon further research there is a crystal hop that I've never heard of. The website I saw listed substitutions as: Mt. Hood, Hersbruck, French Strisselspalt, Liberty, Hallertau

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Old 01-16-2011, 10:47 PM   #13
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Made a High test knock off of this and it turned out GREAT. Only 2 weeks in the bottle and the first glass was amazing.


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Full Moon
Brewer: Brian
Asst Brewer: Kyle
Style: Belgian Specialty Ale
TYPE: Extract
Taste: (35.0)

Recipe Specifications

Batch Size: 5.00 gal
Boil Size: 6.00 gal
OG: 1.060 SG
Estimated Color: 13.4 SRM
Estimated IBU: 16.3 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:

Code:
Amount        Item                                      Type         % or IBU      
6.00 lb       Wheat Dry Extract (8.0 SRM)               Dry Extract  85.69 %       
0.33 oz       Hallertauer [4.70 %]  (60 min)            Hops         5.3 IBU       
0.33 oz       Hallertauer [4.70 %]  (45 min)            Hops         4.9 IBU       
0.33 oz       Mt. Hood [5.50 %]  (30 min)               Hops         4.8 IBU       
0.33 oz       Mt. Hood [5.50 %]  (5 min)                Hops         1.3 IBU       
1.00 oz       Coriander Seed (Boil 30.0 min)            Misc                       
1.00 oz       Orange Peel, Sweet (Boil 30.0 min)        Misc                       
1.00 lb       Candi Sugar, Amber (75.0 SRM)             Sugar        14.31 %       
1 Pkgs        Belgian Wit Ale (White Labs #WLP400)      Yeast-Wheat

Notes:
Used 6lb instead of 5 dry and adjusted the IBU's to match.

Ended up at 7.57% abv
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Old 01-17-2011, 01:08 PM   #14
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I might have to try this. Do you know what temps you fermented at?

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Old 02-06-2011, 04:22 PM   #15
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Quote:
Originally Posted by cincybrewer View Post
I might have to try this. Do you know what temps you fermented at?
I fermented at 70. This is prob one of the best beers I've mad so far. Very good mouth feel for a high ABV take on it.
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Old 03-10-2011, 01:25 AM   #16
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I made a Belgian Wit with Willamette and saaz, but I really want to try another with some candi sugar and also white labs belgian wit yeast; I used Safale S-04 in my first try. I am hoping this will come out a little bit more smooth then my first try with the liquid yeast the second time around.

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Old 03-14-2011, 06:00 AM   #17
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Im planning on doing this recipe this coming weekend and have already purchase all the ingrediants. I see it calls for 6lbs of the LME. THe container i purchased is a 7lb container. I am guessing that is a standard size. What do people do with the left over pound? would it change the outcome much if you added it?

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Old 03-24-2011, 02:19 PM   #18
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So is this recipe a 5 gallon, or is it a 3 gallon?

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