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Old 03-20-2011, 12:24 PM   #11
passedpawn
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Yea, for bittering I don't think it will matter.
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Old 03-23-2011, 12:46 AM   #12
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Picked up a half batch of ingridents tonight. Hoping to get after this tomorrow.

 
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Old 03-23-2011, 10:43 PM   #13
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Got my half batch going and it smells good. I decided to stick with the original recipe and just half it to see how it is before I decide to mess with it.

 
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Old 03-24-2011, 12:31 AM   #14
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Finished cleaning up and now relaxing...OG was only 1.050 though with 3.3 lbs of wheat LME and 1 lbs of honey for fermentables. I'm alright with a lower alcohol content for a summer beer, just not sure how I missed it be 10 points. I'm thinking it's just a bad reading and it wasn't mixed as well as it should have been seeing how full the 3 gallon Better Bottle was with all the foam from aeration.

Gravity sample was tasty and I have high hopes for this beer after being skeptical about the amount of chamomile.

 
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Old 03-24-2011, 04:27 AM   #15
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Quote:
Originally Posted by jtkratzer View Post
I also noticed the all grain recipe you posted in the first post is quite a bit different from the extract recipe in the book - for the 10 gallon recipe, the hops were a different variety and more than doubled, honey was more than doubled, addition of flour, etc. Also noticed the use of an English ale yeast as opposed to a wheat yeast. The flour is just for the hazy/cloudy effect, right?

I was thinking about doing a 2.5 gallon batch of this to see how it goes:
3.3 lbs Wheat LME
1/2 oz Vangard (60 min)
1/4 oz Chamomile (60 min)
1 tsp of wheat flour (5 min)
1 lb honey (flameout)
WLP320 American Hefeweizen
Looks like a great recipe. Yes, I add the flour to get a nice haze in there. I do that for wits, too.

I guess I fudged with the recipe quite a bit. I do that. Hope it goes well for you.
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Old 04-03-2011, 10:29 AM   #16
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Pawn,

I didn't see it anywhere, but this is a 60 minute mash, no?

Also, you said you might increase the IBUs to push back against the sweetness. How far would you go? 30IBUs?
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Old 04-03-2011, 01:03 PM   #17
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Quote:
Originally Posted by Geppu View Post
Pawn,

I didn't see it anywhere, but this is a 60 minute mash, no?

Also, you said you might increase the IBUs to push back against the sweetness. How far would you go? 30IBUs?
Yes, 60 would be fine. You don't need this to be too fermentable. I think a little body makes the honey and chamomile work. I might even add a # of oats to ensure that.

30 IBU would be great. Add them early so you don't get strong flavor contribution from the hops. This beer is not about hops.

Good luck.
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Old 04-04-2011, 10:01 AM   #18
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Thanks!

I think for this time around I'll keep to the bare bones recipe, but bring it to 30 IBU as I don't like a overtly sweet beer myself.

If I like it, I might just repeat as is next year.

If I feel it needs a little more body, I'll play around with oats/flaked barley/flaked wheat and see what I come up with.

(I'm about to try subbing 1/2# each of flaked oats and barley to sub for flaked wheat in a different recipe...no flaked wheat here In fact, no raw wheat product at all here...)
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Old 05-11-2011, 10:32 AM   #19
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I've got this sitting in the primary (no secondaries for me) and it's been about 3 weeks. I'm a little worried as there is still a slightly detectable sulfur smell when I push on the airlock.

Should I let it sit for another week or so?

Should I drop in a wee bit of honey to see if I can scrub the remaining sulfur out with some CO2?
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Old 05-16-2011, 10:39 AM   #20
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Just bottled this the other night and it was AMAZING. I'm very happy with out it came out and I'm looking forward to it fully carbed and chilled.

Thanks again Pawn!
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