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Old 03-01-2011, 06:48 AM   #21
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I am going to do this soon and have a few questions for ya. I am going to do a 5g batch so I am basically splitting your recipe in half. I was thinking of using Wyeast 3787 since I have some washed and frozen. Think Belgian yeast is a good call or bad call? I see you do a protein rest @ 122 and a mash @ 150. Did you think that this process was more beneficial over a single infusion mash? I have yet to do a protein rest and this is a big beer so I do not want to mess it up. Please let me know your thoughts. I want to do this soon so it is ready for Christmas presents.

TIA
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Old 03-01-2011, 07:24 AM   #22
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Going to brew this soon with a few minor mods for what I have on hand. Thanks Poobah!

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Old 03-02-2011, 10:41 AM   #23
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Going to brew this soon with a few minor mods for what I have on hand. Thanks Poobah!
LMK how it turns out...
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Old 03-02-2011, 10:45 AM   #24
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I am going to do this soon and have a few questions for ya. I am going to do a 5g batch so I am basically splitting your recipe in half. I was thinking of using Wyeast 3787 since I have some washed and frozen. Think Belgian yeast is a good call or bad call? I see you do a protein rest @ 122 and a mash @ 150. Did you think that this process was more beneficial over a single infusion mash? I have yet to do a protein rest and this is a big beer so I do not want to mess it up. Please let me know your thoughts. I want to do this soon so it is ready for Christmas presents.
TIA
Zman
Not sure how the Belgian yeast would turn out. I imagine it would be good. Just worry if the esters would clash with all those hops. As far as a 122F rest, I brewed with a guy that insists on doing 122/154 rests for all his beers. Had to really talk him into the 150F. The beer came out well with a nice head so who's to argue?
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Old 03-02-2011, 11:16 AM   #25
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Ever enter this into a competition?
I've got a Wheat Wine with a similar grain bill, but West Coast "C" type hops.
Thinking about sending it in, but wondering how it would be recieved?

Going into category 23, it would be up against the slew of Black IPA's.

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Old 05-09-2011, 03:54 AM   #26
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im drinking this right now and it is damn tasty. Been conditioning in bottles for several months. 8 maybe?

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Old 05-09-2011, 09:45 PM   #27
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Glad you liked it. I gotta do this one soon or go over to my buddies house and steal his keg!

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Old 01-26-2013, 03:42 AM   #28
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thanks for this recipe! can you talk a bit about the decision to use pilsen malt? what would you think about doing a reiterative mash? i've never made a wheatwine but wheat beers i've made or bought have tended to have less body than barley-based beers, so i thought a double mash could up the body.

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Old 01-26-2013, 10:09 PM   #29
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thanks for this recipe! can you talk a bit about the decision to use pilsen malt? what would you think about doing a reiterative mash? i've never made a wheatwine but wheat beers i've made or bought have tended to have less body than barley-based beers, so i thought a double mash could up the body.
I used pilsen because I didn't have enough 2-row. I figured it would be a good idea since I use it in all my wheat beers anyway. As for the reiterative mash, I'm not familiar with it. In addition, this beer has plenty of body at this gravity.
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Old 01-26-2013, 10:18 PM   #30
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thanks!

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