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Old 03-10-2013, 02:51 AM   #51
Callacave
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I wouldn't see anything wrong with flaked wheat. I just think that the thing that takes this recipe in a different direction is to go with something a little bit out of the ordinary with using rye. Raspberry Wheat beers are a pretty common fruit beer, hence the rye substitution instead.

I haven't used hallertau in my young brewing journey yet, so I couldn't give any advice on it.
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Old 03-10-2013, 03:01 AM   #52
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Quote:
Originally Posted by Callacave
I wouldn't see anything wrong with flaked wheat. I just think that the thing that takes this recipe in a different direction is to go with something a little bit out of the ordinary with using rye. Raspberry Wheat beers are a pretty common fruit beer, hence the rye substitution instead.it.
I know this sounds good. Just tying to do something more traditional for this batch.
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Old 03-10-2013, 05:11 PM   #53
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Then by all means do what you like. If you decided to go with Rye I don't think you'd be dissapointed either.
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Old 05-03-2013, 09:55 PM   #54
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Quote:
Originally Posted by hmmmbeer View Post
Scaled this to 10 Gal. but wish I had included Rice Hull in the mash... stuck Mash Tun equals thick mash.
Hope you are still around.....I know this is an old post but would love to know what you came up with.

I am trying to convert this 3.5 gallon batch to either a 5 or 10 gallon. I guess it doesn't convert with simple math. Apparently there are other factors involved.

Then, I will convert to an extract recipe. I have read that flaked rye can't be steeped. Anyone try it or can explain on how to use this recipe as an extract without losing the flaked rye addition?

How important is it to find a Belgian variety of the ingredients?
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Old 02-10-2014, 08:18 PM   #55
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This looks good. My next brew I think.

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Old 02-10-2014, 08:19 PM   #56
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What are other options besides frozen rasp for the rasp flavor.

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Old 03-14-2014, 01:11 PM   #57
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I'm planning on making the exact same recipe at the begging of the post, but I'm not sure what yeast to use. I can only get wyeast at the LHBS, so I was thinking 1010 American wheat or1272 American ale? I'm looking for a crisp tart raspberry taste.


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Old 03-14-2014, 01:32 PM   #58
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The Kolsch yeast would be a good one too IMO. American Ale II (1272) would be a good choice though.
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Old 03-19-2014, 12:03 AM   #59
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Ok need a little help. I brewed this one Sunday and followed the recipe at the begging of the post. I used the wyest American ale and made a starter which was fermenting very nicely for 48 hours. My gravity was one point off. I haven't seen much air lock activity but I get a rotten egg smell( suffer dioxide) has anybody had this problem. I think it's infected but not sure. Help


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Old 03-22-2014, 03:53 PM   #60
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Sulfur is quite common during active fermentation in my experience. I would give it a week and would expect the sulfur to go away.


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