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Old 04-16-2009, 06:16 AM   #1
smashed4
Recipes 
 
Dec 2004
Montréal, QC
Posts: 129
Liked 5 Times on 4 Posts


Recipe Type: All Grain   
Yeast: WLP380 Hefeweizen IV   
Batch Size (Gallons): 6   
Original Gravity: 1.048   
Final Gravity: 1.014   
IBU: 15   
Boiling Time (Minutes): 60   
Color: 14   
Primary Fermentation (# of Days & Temp): 3 days @ 70F   
Secondary Fermentation (# of Days & Temp): 7 days @ 70F   
Tasting Notes: See post   

If you are looking for a twist on the Weizen style, look no further. The citrus from the orange and coriander goes very well with the clove/banana/vanilla of the weizen yeast and develops a complex aroma.

The taste is just as good, but the biscuity from the carawheat gives it a mellow taste, and the buckwheat adds complexity.. Although I am not exactly sure what the buckwheat contributes to this beer, I added it as an experiment and I think the other flavors overpowers it.


Batch size: 24.25L, Efficiency 80%

3kg Pale Ale malt (Frontenac)
1kg Wheat Malt (Gambrinus)
0.5kg CaraWheat (Weyerman)
0.5kg Unmalted Buckwheat

3/4 oz Cascade 6% @ 60 min
1/2 oz Crystal 4.1% @ 15 min
1/2 oz Crushed indian coriander seeds @ 10 min
Zest from 2 sevilla (bitter) oranges @ 5 min
1/2 oz Crystal 4.1% @ 0 min

Starter of WLP-380 (HefeWeizen IV)

Mash:
Single decoction mash procedure: While 60% of the mash rests at 122F, take 40% and bring to 150F for 30 minutes, then to 160F for 20 minutes and the to a boil for 20 minutes. Slowly put back into the main mash over the course of 10 minutes, which should bring everything to 150F. Let rest until iodine test is negative, then take to 160F for 20 minutes and then to mash out temp. Lauter, sparge, boil, chill, rack, keg/bottle, enjoy.


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Brasserie Saint-Domique
Spiced Buckwheat Weizen


Reason: imageshack deleted my pic

 
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Old 04-18-2009, 01:22 AM   #2
GunnerMan
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Jun 2008
Posts: 436
Liked 1 Times on 1 Posts


Beautiful beer, def got get this one on the list.
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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

Quote:
Originally Posted by Duckfoot View Post
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...

 
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Old 05-12-2011, 05:38 PM   #3
TomStew
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Mar 2011
Montreal, Quebec
Posts: 52
Liked 2 Times on 2 Posts


That looks good! What gives that red color?

 
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