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Old 04-17-2007, 08:50 PM   #11
the_bird
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I'll do that one when you're here (perfect time for my first decoction, with an expert on the premises!). I'm not sure how to interpret the numbers in his mash schedule.
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Old 04-17-2007, 11:55 PM   #12
Baron von BeeGee
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bird, start with this link...I think it does a pretty good job of putting everything in practical terms:
http://www.strandbrewers.org/techinfo/decoct1.htm

 
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Old 04-06-2008, 01:14 AM   #13
BrewDoc_Md
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Thanks for posting this recipe! Inspired, I brewed an extract version today (30 min grain steep, 60 min wort boil):

0.5 # Caraplis
0.5# Munich Malt
4# Alexanders Wheat LME
2# Muntons Wheat DME
1 oz Hallertau (60 min) (1.6%)
0.5 oz Hallertau (10 min) (1.6%)
1 ts Irish Moss (20 min)
Wyeast 3068

OG: 1.058

My LHBS said the grains would make it more of a dunkel. I dunno the styles well enough to be that precise...I just hope it turns out tastey!
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Old 04-06-2008, 05:59 PM   #14
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Looks like a good recipe...I'd guess it'll turn out more of a ruddy Hefe than a Dunkel, but it depends on the L of your Munich. Hefeweizens lend themselves to extract brewing at least as well as any other style, if not the better. I'm sure you'll enjoy it.

 
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Old 01-19-2011, 10:42 PM   #15
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Why no carahells, crystal 10l or munich malt? 50/50 seems like a popular recipe, but the more I read about the bavarian brewers, the more I see than theyre using a small amount of crystal malt or roasted malt. I think it adds some sweetness and color to help balance the clove flavors.
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Old 01-27-2011, 05:06 AM   #16
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DR Robert, I just brewed a Hefe with a small amount of Cara Wheat. Cant wait to try it. I'll let you know how it turns out.
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