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Old 05-13-2007, 05:49 PM   #11
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What temp do you mash this at?
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Old 05-13-2007, 11:38 PM   #12
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I did 152F...you could do lower, though, since it's a relatively large beer (okay, not by everybody's standards, but relatively).
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Old 05-27-2007, 05:44 PM   #13
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Want to make this beer, but how will kegging it change the conditioning time? Don't want to rush things, but would like to show this off in a few months if possible. If bottleing is the better option, please let me know.
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Old 05-31-2007, 12:45 AM   #14
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The conditioning time is really the same either way and this beer is best with a month or two conditioning just due to the high abv. Bottling is more traditional because you can pour the yeast into the glass just like a Hefeweizen, but I don't see any real issue with kegging it.

You can rush the conditioning if you want, it just won't be quite as smooth.
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Old 01-09-2009, 06:51 PM   #15
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i would like a 5 gallon extract version of this. any ideas?
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Old 01-22-2009, 05:24 PM   #16
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This is purely from the hip, but I'd replace the grains with
6.5# wheat dme
1.5# munich dme
steep the CaraMunich 40
keep hops and yeast the same.
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Old 04-24-2009, 02:55 AM   #17
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Quote:
Originally Posted by Dude View Post
Baron...how do you think this would be with the American wheat yeast strain? I'm not a huge fan of the big time banana clove thing....but I really want to do this!
American wheat yeast is a huge waste of a yeast. So bland. Use US-04 at high temps. to get some fruityness without the bananna and clove.
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Old 04-24-2009, 01:56 PM   #18
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This looks good, but wouldn't this technically be a Dunkel Weisse?
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Old 01-18-2011, 04:39 AM   #19
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Quote:
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This looks good, but wouldn't this technically be a Dunkel Weisse?
Technically, if the O.G. were above 16 Plato it can be considered a Bock. Above 18 Plato it can be called a Dopplebock (under German law).
Weizenbocks are wheat-based Dopplebocks, so the O.G. could be anywhere from 18-28 Plato.
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Old 08-18-2011, 11:51 PM   #20
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But aren't bocks lagers; this one calls for an ale yeast.

And i've got the ingredients all set for making his beer tomorrow, whatever it might be called.
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