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Old 06-07-2010, 01:43 AM   #1
Parkinson1963
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Jan 2010
Ontario
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I just had to post this just tapped the keg yesterday and it is was fantastic.
5 gal batch

3.26 kg pale malt
275g crystal 40L
14g chocolate
142g weetabix


Hard water with 2.5ml HCL acid treatment with 5g Gypsum and 1g Epsom added

B.I.A.B.

Mash with 27.3L at 68c, 90 min mash out at 78c (all grains including the weetabix)

90 min boil
20g EKG 90 min
30g Hallertauer (homegrown) 90 min

15g Hallertauer10 min

Saf-o4 yeast
OG 1.044
FG 1.014
EBU 40

two weeks primary

two months in Keg.

Enjoy
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Old 06-07-2010, 02:05 AM   #2
Revvy
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Dec 2007
"Detroitish" Michigan
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Are you doing a cereal mash with the weetabix, or assuming that since it was cooked it's a lot like flaked wheat, maize, oats, and is pregelatinized? I love weetabix, but didn't consider it for a beer ingredient.

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Old 06-07-2010, 02:28 AM   #3
Parkinson1963
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Jan 2010
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I assumed that ,since it was made into those flake things that it has already been gelatinized. I added it to the mash to make it soft, disolve the malt extract in the weetabix and also to allow the mash to finish the starch conversion just in case.
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Old 06-07-2010, 04:13 AM   #4
Montanaandy
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Oct 2009
Montana
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Wow, I eat Weetabix when I am working in Canada. Kind of like shredded wheat that disintegrates in your mouth upon impact. I personally can't imagine brewing with it but that's just MHO. Montanaandy

 
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