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Old 02-16-2012, 04:10 PM   #321
tre9er
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Jan 2012
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Bottling this tonight after 15 days in FV. Hydro read 1.010 last night (started 1.040) and sample was great. Citrus and coriander coming thru nicely. Light, refreshing, I think the wife will love this.
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Old 02-23-2012, 12:21 AM   #322
Looper
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Apr 2011
Chicago, Illinois
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I just got back from the LHBS, and picked up 5lbs of "White Wheat" instead of flaked wheat.

Will it still make the same beer?

What is the difference?

 
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Old 02-26-2012, 12:03 AM   #323
RandalG
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^ I think BM addressed this in the thread somewhere. I can't really say because I've always used flaked. Not sure where you are in Chitown but Bevart at 101st and Western in Beverly has it. That's where I get mine.
Sipping one right now as a mater of fact and it sure is tasty. I added .25 oz. of sweet orange peel as well as the bitter which gives it a hint of sweetness. Not like throwing a slice of orange in it but you can tell it's there.

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Originally Posted by letmeholleratya View Post
Hi all, quick question for kegging...

I bottled this when I brewed it a couple of months ago. It turned out great, so I plan on making it again. I noticed that after the brews would clear in the bottle, to get the best flavor I needed to gently rouse the yeast up. Do you guys do anything when it's kegged, or do you just pour clear?

Great recipe by the way, BM.
So far I've just been pouring clear from the keg and it still tastes pretty good. Last time I bottled as well. Just gave it a little rock on the last glass and it is better. I'll need to remember this for next time though as I just found out it's almost dead.

 
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Old 03-09-2012, 11:54 PM   #324
pascott6
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Dec 2010
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Brewing this one tomorrow. My first all grain can't wait.

 
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Old 03-10-2012, 06:07 PM   #325
pascott6
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Brewing now & missed mash temp. by about 11-14 degrees on the low side. Will it matter much? It came down to about 143 dg.

 
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Old 03-10-2012, 07:17 PM   #326
letmeholleratya
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Dec 2011
Eugene, Oregon
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Brewed this again last weekend. I made the ag version, with some changes. I added 1# of german dark wheat, and used ~1.25 oz of orange zest. Last time i couldn't taste any orange.

 
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Old 03-29-2012, 08:42 PM   #327
pascott6
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Dec 2010
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Brewed the AG version 18 days ago. Kegged it & have it carbing now hope to have pics by sunday. It tasted very good. This was my first AG

 
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Old 03-31-2012, 11:14 PM   #328
brew2enjoy
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Oct 2010
Delaware
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Just picked up the ingredients for this today after the wifey requested a blue moon clone. I added a slight twist to the grain bill by adding 8oz of Acidulated malt. I am hoping this will give it a hint of that crisp sour refreshing aspect. We shall see. Oh and I am also using Dogfish Head's DNA yeast strain. Should make for an interesting beer.
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Old 04-10-2012, 03:39 PM   #329
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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...
Hey BM...If your around, I took a stab at the PM recipe you posted and ran into some difficulty...First screw up...I used the 1.25qt of water rule for steeping the flaked oats....within 10 minutes I knew I had screwed up because it turned into a large pile of oatmeal! I added another gallon or so of water - brought back up to temp and steeped for 30 mins....

Next issue, I steeped in a extra fine mesh nylon bag....when I went to pull it out, the liquid was trapped in the bag because of the thickness of the flaked oats...it created quite the mess. I did some squeezing to get as much of the liquid out.....Not sure if this was a bonehead move or not. I then added another gallon of water and the rest of the fermentables and started the boil and completed the recipe.

Now...Fermentation went well and was very vigerous! 2 and a half weeks later, I start to transfer into the keg and I notice after transferring about 3 gallons, there was nothing but sludge in the bucket ...I ended up only able to get about 3.5 gallons total from this batch as the remaining Yeast cake, sludge, etc took up the rest of the volume of the fermenter. I have NO idea where all this extra sludge came from....it wasn't present in the kettle when I transferred to the fermenter.

On a positive note, the sample I tasted was nice, light and refreshing so I think it will be a really good beer. Just bumed that I didnt get a full 5 gallons. (And yes, the fermenter had 5.25 gallons when I added the yeast)

Might just be me - but I had some struggles with the partial. I am close to going all grain once I make a couple more purchases and will definitely try that version.

Any thoughts on my struggles for future Partial Mashers to be aware of?

Gracias!!!

Butcherbrew
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Old 04-10-2012, 11:53 PM   #330
agentEhrman
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Jul 2011
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Quote:
Originally Posted by pascott6 View Post
Brewed the AG version 18 days ago. Kegged it & have it carbing now hope to have pics by sunday. It tasted very good. This was my first AG
I brewed this up as my first AG about 3 months ago as well, great beer to go AG on for sure. Not a huge grain bill, and it sure is TASTY! This is now permanently in the rotation at my house!

I'm curious, did your mash temps effect the ABV at all? I have that you get more alcohol from mashing at lower temps, and a more full mouth feel mashing in the mid to upper 150s.. Just curious of an effect it had for you.

 
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