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Old 02-14-2011, 12:12 AM   #211
pascott6
 
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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...
May be a dumb question but this will be my 3 batch. How much water do i use for this receipe? I know i will mash the wheat 1.5 qt of water per pound. But how much water do i start with.

 
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Old 02-14-2011, 12:37 AM   #212
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Quote:
Originally Posted by wcarter1227 View Post
Brett can eat through some of the more complex sugars that regular sacc can not, this recipes usually cuts out at about 1.013 the past few times ive brewed it. My guess with the brett your gonna need some extra fermentation time and expect this to get pretty dry, my guess is around 1.00.

Maybe other might want to chime in but i dont really feel that this beer has a body that could support some brett character, i feel that this would make the beer really dry and thin and very one dimensional.

just my 2 cents, i like my brett beers to be a bit higher in abv
thanks for the info.. last time i did a BWhite i used a true kit and left a gallon or so in the secondary and re-pitched it with a safe dry.. didn't turn out bad but i'm working on a white that uses brett??
but the info on the complex sugars is a big help.. thanks

 
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Old 02-14-2011, 12:38 AM   #213
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and i agree ABV around 6-8 is all in target

 
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Old 02-28-2011, 12:38 AM   #214
Kidder
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Mar 2010
Fairborn, Ohio
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I just brewed this today but my OG was 1.050. Pre-boil was 1.040. Maybe I missed it because I scaled it down to 5 gallons? Also, I think I should've crushed the coriander seeds, right? I just threw them in whole. Hopefully it will still turn out decent.

 
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Old 02-28-2011, 12:51 AM   #215
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I do mine whole
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Old 02-28-2011, 01:02 AM   #216
Kidder
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Quote:
Originally Posted by drumming102 View Post
I do mine whole
Do you still get any of the coriander flavor? I guess I'm just starting to worry a bit. I really want this beer to turn out well.

 
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Old 03-07-2011, 02:20 AM   #217
pascott6
 
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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...
Just bottled this yesterday. My LHBS changed it up a bit it tasted pretty good before bottling. I'll let you know

 
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Old 03-08-2011, 06:08 PM   #218
CidahMastah
 
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I have a question for people on here in the know. I have some superior pale malt from canadian malting company:

CMC Superior Pale Ale (2-3.5°L)
A higher color, 2-Row malt. This malt is very well modified malt is aromatic and perfect for ales of all types.

To me this malt looks similar to Pale malt crisp (albeit an american version of the UK product). Does anyone agree/disagree with using the CMC superiorl pale ale in place of the crisp pale ale?
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Old 03-08-2011, 09:17 PM   #219
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Quote:
Originally Posted by CidahMastah View Post
I have a question for people on here in the know. I have some superior pale malt from canadian malting company:

CMC Superior Pale Ale (2-3.5°L)
A higher color, 2-Row malt. This malt is very well modified malt is aromatic and perfect for ales of all types.

To me this malt looks similar to Pale malt crisp (albeit an american version of the UK product). Does anyone agree/disagree with using the CMC superiorl pale ale in place of the crisp pale ale?
I've used Canadian Pale for a lot of recipes. It'll be just fine.

 
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Old 03-09-2011, 01:05 PM   #220
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Quote:
Originally Posted by BierMuncher View Post
I've used Canadian Pale for a lot of recipes. It'll be just fine.
Cool - i bought it but have never used it . Was hoping this would fall in line with the recipe. I saw some people using Maris Otter, which I also have. Would you recommend that over the pale? I guess I wasn't sure that the crisp was going for since I haven't used the crisp before.

Will be brewing this this weekend I think!

Thanks for the response biermuncher!
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