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Old 11-09-2010, 06:25 PM   #1
aswen001
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Nov 2009
Norfolk Va
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I am doing a clone of the 6.6.6 vertical epic from stone's website and it calls for a small amount of Dark Wheat.. Does anyone know a close substitute? My LHBS doesn't carry dark wheat.



 
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Old 11-09-2010, 07:59 PM   #2
Windigstadt
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Oct 2009
Chicago
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My first thought would be Carafa III (dehusked/debittered) and scale the amount based on the difference in lovibond.

EDIT: On second thought, I'm not sure what you mean by dark wheat. I was thinking something like chocolate wheat (a roasted wheat malt), for which Carafa (though now that I think about it maybe a lower Carafa like Carafa I) would be a good substitute, but when I searched "dark wheat" in Google all I came up with was Weyermann dark wheat, which is around 10L. I'm not sure why you would use that in small quantities. Could you post the full recipe?



 
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Old 11-09-2010, 08:01 PM   #3
Oldsock
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Sep 2007
DC, Washington DC
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I'd probably go with Munich malt since they are both kilned to about the same color (and have similar flavors). Maybe go with 7% Munich and 7% pale wheat malt, so you get all of the components you are missing.
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Old 11-09-2010, 08:20 PM   #4
aswen001
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Nov 2009
Norfolk Va
Posts: 11

It is from stone's website
http://www.stonebrew.com/epic/Wc66d721d80a6c.htm

 
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Old 11-09-2010, 08:39 PM   #5
Windigstadt
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Oct 2009
Chicago
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After checking out the recipe, I agree with Old Sock. The Munich should approximate the flavor you'd get from the dark wheat, and the pale wheat will give you the added mouthfeel/head retention that I'm guessing is the reason they include the dark wheat. Sorry for the confusion in my initial response.

 
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Old 11-09-2010, 08:50 PM   #6
aswen001
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Nov 2009
Norfolk Va
Posts: 11

thanks guys



 
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