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Old 11-11-2009, 06:31 AM   #131
ThinBlueLine
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This is completely off topic and I apologize but I'm new to the forum and i'm trying to figure something out... can you post recipes w/the free membership or do you have to buy a membership to be able to do that?

 
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Old 11-17-2009, 06:47 PM   #132
RIBeer
 
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BierMuncher - I'm brewing this one next week. My LHBS has both the T-58 and the US-o5 - would you recommend the T58?

 
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Old 11-19-2009, 03:45 AM   #133
BierMuncher
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Quote:
Originally Posted by RIBeer View Post
BierMuncher - I'm brewing this one next week. My LHBS has both the T-58 and the US-o5 - would you recommend the T58?
Yepper. Nice yeast for this but keep it on the cool side. I've actually brewed a nice Belgian Dubbel style with this yeast fermenting at 75 degrees.

 
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Old 11-29-2009, 12:42 PM   #134
RIBeer
 
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HI again BierMuncher - we brewed this one up yesterday as a 10 gal batch. Used the T-58 yeast, but had to make a few modifications to the recipe because the LBS doesn't carry flaked wheat. I had enough to do a 5 gal batch following your recipe, but for the second 5 gals, here's what we subbed for the flaked wheat: 1.5# wheat malt, 1# torrified wheat, 1# flaked oats, 1# flaked barley. The wort looked and tasted great, but I'm concerned about how these mods will affect the beer. Any ideas on how it might turn out? This is my first time modding a recipe like this. I took copious notes in the event that it turns out great and want to be able to replicate it, or if it's horrible and I want to make sure I never make the same mistake again.

Thanks!

 
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Old 12-03-2009, 09:02 AM   #135
ThinBlueLine
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Man this stuff has a crazy fermentation! My airlock just about blew off after a little less than 24 hours and Ive still got bubbles 10 days later! Looking forward to trying this bad boy

 
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Old 12-03-2009, 06:46 PM   #136
RIBeer
 
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My brewing buddy said he was afraid to go in his basement when this one took off - said it sounded like some monster had been unleashed.

 
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Old 01-30-2010, 08:28 PM   #137
jamie3
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i had blue moon while in chicago last year for work and really enjoyed it. unfortunately blue moon isnt available for purchase where i live.

im going to start a partial mash of this next week and im very excited!

what temperature would you recommend fermenting this at?

 
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Old 02-04-2010, 08:09 PM   #138
iron_city_ap
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I'm going to give this a go either this weekend or next. My biggest problem is that my LHBS only carries these yeasts:

California Ale
California V ale
European Ale
London Ale
Pilsner Lager
German Lager
Champagne

All of the above are whitelabs. I think I have a couple packets of Nottingham in the fridge at home.

Any suggestions which of the above I should go with?

 
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Old 02-07-2010, 02:59 PM   #139
jamie3
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see my post below .


 
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Old 02-07-2010, 07:33 PM   #140
jamie3
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Quote:
Originally Posted by BierMuncher View Post
This should be a good base:
3.00 lb Extra Light Dry Extract (3.0 SRM)
1.00 lb Wheat Dry Extract (8.0 SRM)
2.00 lb Wheat, Flaked (1.6 SRM)

1.49 oz Goldings, East Kent [5.00%] (60 min)

0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc

1 Pkgs Belgian Witbier (Wyeast #3944 or White Labs WLP400) Definitely want a Belgian Wit yeast though.

Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)

Strain the wheat grains out and bring wort to boil, add extracts and you know the rest...

I am going to brew this today.

I have all the ingredients however I haven't done any partial mashes yet.

I read the tutorial on partial mashing (Easy Partial Mash Brewing (with pics)) but I have a few questions.

1) How much water should I use to mash the wheat? I calculated it to be 0.625 gal @ 173 degF to reach the 155 degF strike temp. My calculations were simply based on the flaked wheat amount.
2) Your instructions doesnt mention sparging the flaked wheat. Is this required? If so at what vol/temperature and for how long
3) I read online that mashing wheat alone requires other grains to be added as well. Should I mash the extract with the flaked wheat, or simply add the extract at the end of the mash (ie: just before boil)?

Just want to make sure so I have enough/big pot (I only have one 23 qt pot, I believe). I think I will go buy another pot this week.

Really excited for this beer.


 
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