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Old 02-22-2012, 06:15 AM   #51
BlackPawn
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Jan 2012
Pullman, WA
Posts: 6

Maybe, but this ( link ) is an awesome beer. Most of us agree that the flavor of the beer reads left to right with primarily orange and clove flavor followed by coriander. It might take a lot of fine tuning to balance the cloves with the other flavors but I know it can be done on a large scale, I'm just looking for a way to clone something like that on a 5 gal scale.

 
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Old 02-22-2012, 05:20 PM   #52

Quote:
Originally Posted by BlackPawn View Post
Maybe, but this ( link ) is an awesome beer. Most of us agree that the flavor of the beer reads left to right with primarily orange and clove flavor followed by coriander. It might take a lot of fine tuning to balance the cloves with the other flavors but I know it can be done on a large scale, I'm just looking for a way to clone something like that on a 5 gal scale.
I think with this beer that you can detect some clove but its not from using clove its from yeast ester from a fermentation below 66F.

Example Hefeweizens; using wyeast 3068 has these esters
62F and lower has a smell/taste is more on the clove side
66F and higher has a smell/taste is more on the banana side
The yeast on this recipe has a little of two above with a bit of bubblegum ester. wyeast 3944
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Old 04-29-2012, 04:25 PM   #53
TNTgill
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Feb 2012
Pittsburgh, Pennsylvania
Posts: 340
Liked 31 Times on 25 Posts


I am planning my first all grain brew so I am definately still a noob, as such I am going to start BIAB first. If I use the original recipe will I need the rice hulls since I am under the impression that those would normally be used to prevent a stuck sparge and don't add anything to fermentables? If I don't need them do I replace them with anything else? Thanks everyone.

 
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Old 10-02-2012, 08:05 PM   #54
MooMan
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Sep 2010
Denver, CO
Posts: 30

I have attempted to read this entire thread and have not seen any discussion on clarifying agents (i.e. Irish Moss, Whirlfloc Tablets). Will the use of either reduce the great yeasty cloud that is characteristic of this beer? I typically keg, but I'm also worried about all the yeast settling to the bottom. I figure this beer is better bottled so one can swirl the yeast cake whilst serving.......

Thoughts?

 
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Old 10-02-2012, 08:13 PM   #55
Kelpdog
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Jul 2011
Friday Harbor, WA
Posts: 55
Liked 2 Times on 1 Posts


Quote:
Originally Posted by MooMan
I have attempted to read this entire thread and have not seen any discussion on clarifying agents (i.e. Irish Moss, Whirlfloc Tablets). Will the use of either reduce the great yeasty cloud that is characteristic of this beer? I typically keg, but I'm also worried about all the yeast settling to the bottom. I figure this beer is better bottled so one can swirl the yeast cake whilst serving.......

Thoughts?
I believe the cloudiness should be more of a function of starch haze from the wheat additions than the yeast. Use of clarifying agents would impact this and are not part of this style. Racking normally after first/second fermentation should get the majority of the yeast to have fallen out of suspension. I, unfortunately, don't keg yet so I can't speak to impacts or considerations there but somehow doubt it would be an issue since the starch haze should stay consistent. Hope that helps!

 
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Old 02-04-2013, 06:56 PM   #56
razorbuck
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Feb 2012
Neosho, MO
Posts: 25
Liked 4 Times on 4 Posts


I brewed this last fall with some hop subsitutions and left the coriander in the secondary WAY too long. I really wasn't trying to clone the original but I was amazed how close it came even with my variations. I'm amazed this one isn't sitting higher up on the list because it was insanely close to the original. I don't think I could get it any closer. My 2 cents

 
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Old 02-04-2013, 06:58 PM   #57
Sheldon
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Oct 2010
woodbridge, va
Posts: 1,214
Liked 48 Times on 41 Posts


going to do this once the weather warms a bit.

 
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Old 02-09-2013, 02:36 PM   #58

Quote:
Originally Posted by razorbuck View Post
I brewed this last fall with some hop subsitutions and left the coriander in the secondary WAY too long. I really wasn't trying to clone the original but I was amazed how close it came even with my variations. I'm amazed this one isn't sitting higher up on the list because it was insanely close to the original. I don't think I could get it any closer. My 2 cents
Go ahead and rate it or thumb it up. Thanks!!
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Old 02-11-2013, 09:14 PM   #59
sathrovarr
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Apr 2012
Tel Aviv, Israel
Posts: 55


I've brewed it last month (using brewferm blanche yeast) and just drank a full pint of the beer. It's really close to the original but the coriander was too strong for me, next time I'll tweak it a bit lower.
All in all, a great clone.

 
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Old 02-12-2013, 02:44 AM   #60

Spices can dissipate with time. That said they should be subtle in the beer. Also fresh vs dried can make a difference. Fresh grind vs dry out of a shaker. Fresh being more potent.

Hope your beer mellows with time.

Schlenkerla
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