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Old 03-30-2010, 07:14 PM   #11
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Originally Posted by fineexampl View Post
i did a high gravity wit last year using one of the Belgian wheat strains (forget which). The gravity wasn't where i wanted it so i let it ferment 2 weeks and finished it off with champagne yeast. It ended up nice and dry, just like i'd wanted it to. SG was about 1.08x closer to 1.090 and got down to about 1.010 or thereabouts. Not sure if it was the orange, grapefruit, cayenne, coriander, or camomile, but it had the aroma of cotton candy.

i think i'm gonna crack one of them badboys open tonight. I love that beer.
Any chance of seeing that recipe?

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Old 04-07-2010, 07:19 PM   #12
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I have a similar question on this.

We brewed a Belgian Double last Friday night, a good recipe that I have brewed before that was awesome!

OG was 1.050

Activity has pretty much stopped and took a reading last night, it is at 1.018. I can't recall what the FG was on my last batch and I didn't record it. Should I shoot for a lower reading?

Here is my recipe..

9.5 lbs pale malt
4 oz. Crystal malt (20 deg L)
4 oz. Brown malt
3/4 lbs Sugar
1 oz. Styrian (5% alpha) (bittering)
.3 oz. Hallertauer (bittering)
.3 oz Saaz (aroma)
Wyeast WL1388 starter 600ML
Mashed at 155 for 90 minutes, OG of final runnings to BK were 1.020.
They say life is short, eat dessert first - but I don't eat sweets so I will just have a beer!
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Old 04-07-2010, 07:24 PM   #13
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Leave it alone for another week and see what happens.
Life begins at 60....1.060, that is! - the website for the book "Experimental Homebrewing"...coming Nov. 2014
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