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Old 05-30-2009, 04:22 AM   #111
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hey BM, thanks again for the recipe, this has turned out great so far.

mine came out a little closer to hoegaarden in color/taste. i brewed this 15 days ago, primary for 10 days around 66 deg and then kegged it... i probably should have primaried it for a bit longer, but it tastes awesome already (a little green yet), i'll let it sit on gas for a few more weeks and try again, i bet it will be delightful!

here's a pic of her (the pic makes it look a tad darker than in person):


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Old 06-17-2009, 07:45 PM   #112
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Hey, I'm gonna make this recipe soon. Looks fantastic. This will be my 3rd AG batch so I'm still pretty new to it.

I'm not clear on what is meant by "Pale Malt Crisp (UK) (3.0 SRM)". 'Crisp' is the word that confuses me. Is this somehow different from regular English Pale Malt?

Please lemme know when you get a chance. Thanks very much!

 
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Old 06-17-2009, 08:13 PM   #113
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Quote:
Originally Posted by EvilBrewer View Post
Hey, I'm gonna make this recipe soon. Looks fantastic. This will be my 3rd AG batch so I'm still pretty new to it.

I'm not clear on what is meant by "Pale Malt Crisp (UK) (3.0 SRM)". 'Crisp' is the word that confuses me. Is this somehow different from regular English Pale Malt?

Please lemme know when you get a chance. Thanks very much!
Marris Otter

 
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Old 06-18-2009, 04:05 PM   #114
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Thanks for the reply.

So...Marris Otter is a brandname, right?

Is Marris Otter a type of 'Crisp' malt or are these terms used interchangeably ('marris otter' and 'crisp')? Just curious...thanks again.

 
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Old 06-25-2009, 12:08 PM   #115
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Maris Otter is just a variety grown here in the UK.
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Old 07-01-2009, 08:46 PM   #116
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Forgive me if this is a stupid question, but I've seen a few people reference the extract recipe in this thread. I've read every page and only see recipe's for All Grain and Partial Mash. Is there an extract w/SG recipe somewhere that I missed. I'd love to try this out but am currently only set up for extract batches. Thanks!

 
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Old 07-25-2009, 01:28 AM   #117
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I went to BJ's Restaurant last night and they had Dim Wit on tap, which is a dark Belgian Witbier. I wanted to try to make it so I used this recipe as a base and added a pound of Crystal 60 to try for the color / flavor that it had. Brewing it right now, we'll see how it comes out.

Using Wyeast 3944 on this one also.

Reason: Added yeast info.

 
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Old 08-04-2009, 06:52 PM   #118
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Just racked this to the Keg. It tasted good, but the darker color wasn't what I was shooting for. Might try it again with a some Crystal 120 added to darken it up and add a little more crystal flavor. Excellent regardless.

 
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Old 08-05-2009, 12:32 PM   #119
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question: i only have access to sweet orange peel. This will be my first time brewing a belgian wit, any suggestion on how i might adjust accordingly? Or is it even that big of a difference in the first place? Thanks,

 
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Old 08-05-2009, 11:17 PM   #120
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Quote:
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question: i only have access to sweet orange peel. This will be my first time brewing a belgian wit, any suggestion on how i might adjust accordingly? Or is it even that big of a difference in the first place? Thanks,
Sweet orange peel is just fine.

 
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