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Old 12-13-2010, 08:02 PM   #1
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Default All-Grain - Biggie's Honey Wit

Recipe Type: All Grain
Yeast: California Ale V
Yeast Starter: Yes
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.049
Final Gravity: 1.01
IBU: 16
Boiling Time (Minutes): 60
Color: 3.5 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 68
Additional Fermentation: Keg for 14 days on CO2
Secondary Fermentation (# of Days & Temp): 7 days @ 68
Tasting Notes: None

I wanted to get your guys' opinion on this one as I have little experience formulating my own recipes. I'm looking for a Wit with a medium body and mild honey aftertaste with little residual sweetness. How's this look?

4.13 lbs. (45%) 2-row Pale Malt
.45 lbs. (5%) Munich Malt
3.77 lbs. (40%) Flaked Wheat
.95 lbs. (10%) Honey, added to primary

.25 ozs Chinook @ 60 min
.50 ozs Mt. Hood @ 10 min

Mash at 154* for an hour. Boil 60 minutes.
Primary: Bavarian-style hefeweizen

Secondary: Thunderstruck Pumpkin Ale, Bourbon Vanilla Porter

On Tap: Empty

Upcoming: Raspberry hefeweizen, experimentation with essential oils
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Old 12-15-2010, 10:35 AM   #2
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You probably figured this out yourself, but don't forget to dissolve the honey in water, boil it & cool it before adding it to the fermenter.
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Old 12-15-2010, 10:57 AM   #3
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Sound like it'll make a nice American Wheat. I have one that's a little bigger and hoppier that's a regular part of my rotation. Give it a try!

Just a heads up.
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Old 01-04-2011, 03:50 AM   #4
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Let's try it!!!! What the hell...
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Old 05-26-2011, 06:13 PM   #5
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how did this come out?
Bolero Snort Brewery...No BS - just ragin' good beers

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