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Old 03-19-2013, 09:34 PM   #71
kingfuhippy
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Mar 2013
Posts: 9
Liked 1 Times on 1 Posts


Just brewed up a batch, to rave results. I followed recipe exactly and this has been the best extract beer I've ever made.

Curious what other extract users have gotten for FG on this, though. My OG was 1.06, FG 1.02. I waited a few days but didn't seem to go below this. I kegged in hopes that it wouldn't be too sweet (and it wasn't), but wondering what others had gotten.



 
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Old 03-27-2013, 07:09 PM   #72
SudsyPaul
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Nov 2012
Ottawa, Ontario
Posts: 365
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About to make my 3rd batch of this... INSANITY.

It's the only recipe I've repeated. My friends are drinking this up like it's going out of style! I'll likely end up making a 4th batch before the fall, and then I'll try making an AG version of this. Have you done an AG version? I'd probably take a swing at it with a decoction mash



 
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Old 04-08-2013, 04:47 AM   #73
AndyMac81
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Feb 2013
Posts: 60

Question on this recipe: if I stripped 0.25 pounds from the belgian and the wheat then used 0.5 lbs caramunich malt ( or another darker malt) would i get a more "typical" color of a dunkelweizen with the right flavor or would I alter the taste?

Not quite a noob but inexperinced on recipe alterations.

 
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Old 04-09-2013, 12:37 PM   #74
SudsyPaul
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Nov 2012
Ottawa, Ontario
Posts: 365
Liked 47 Times on 35 Posts


This stuff comes out pretty dark with the use of extracts. Mine is a amber caramel color, which is right in the BJCP guidelines (15B)
Caramunich would add some caramel notes that can be found in some dunkelweizens, so I don't see why not... but for the color, it's plenty dark on it's own

 
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Old 04-18-2013, 10:40 PM   #75
phallpdx
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Jan 2013
Posts: 11
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Quick follow up post. It has been drinkable for over a month now and still tastes great. Probably will brew up another batch this summer for some days out in the sun. Great wheat beer.

 
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Old 04-22-2013, 12:36 AM   #76
Arkador
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Apr 2009
Fort Worth, TX
Posts: 1,702
Liked 16 Times on 15 Posts


keep the love for this recipe coming! Glad everyone is loving it!

 
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Old 04-22-2013, 02:28 AM   #77
stevieg2123
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Apr 2013
Posts: 1

Just stumbled across this from Wheaton's page - I have a pale in the fermenter right now, but as soon as that goes to secondary I'm starting this up.

 
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Old 04-23-2013, 02:48 PM   #78
AndyMac81
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Feb 2013
Posts: 60

I Brewed this Sunday and the yeast went nuts the first today's but really slowed down this morning. Should I be concerned? I've had some issues with dry yeast in weizen beers before and am curious. I used wb-06 dry yeast for this batch

 
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Old 04-29-2013, 01:48 AM   #79
ericclapton
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Apr 2013
Posts: 6

I am trying this recipe for my second brew ever. I am wondering if it is necessary to use a blow off valve or if an airlock will work fine. I am using a 7 gallon bucket. Also, if I am bottling instead of kegging, should I keep the bottles at 38 degrees as well? I'm assuming I should, but just want to get everything right for my second brew. I'm very much looking forward to this!

 
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Old 04-29-2013, 02:43 PM   #80
SudsyPaul
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Nov 2012
Ottawa, Ontario
Posts: 365
Liked 47 Times on 35 Posts


In a bucket, you'll be fine. I made this one a few times, twice in buckets w/o blow-off.

For bottling, you want to keep the bottles at room-temp (low 70s) for a couple weeks before chilling them to drink. They can stay at room temp for however long you want, though. I have some from 2 months ago that are still kickin' around, and they taste awesome



 
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