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Old 05-23-2012, 02:29 PM   #21
mikepenzone
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May 2012
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I like your recipe (I might tweek the grain bill and hop schedule to match what I have), but I am going to infuse about 8 lbs. of fresh strawberries into the wort.

 
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Old 11-05-2014, 05:10 PM   #22
tonymark
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Dec 2012
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How did that strawberry wit turn out? I did my standard wit this summer with 3944 and took 3 gallons and added 36 ounces of frozen raspberries to secondary (2.5 weeks in primary). I prefer my wits fresh. Carb right out of primary, cool and drink. They turn into more of a light Beligian at 6-10 weeks. At 10 weeks and well carbed the raspberry wit was so refreshing. A summer drinker for sure. Almost soda like.

Reason: Used incorrect yeast number

 
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Old 04-09-2016, 07:33 PM   #23
woo_pig
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I brewing this up today . Everything about this sounds perfect to me. I love a strong imperial taste .With out a strong hop bitter flavor. I love the aromas and citrus and floral .Hope it turns out great .
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Old 04-09-2016, 08:20 PM   #24
woo_pig
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Og 1.043 .Pretty low. Don't know what went wrong.
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Old 04-10-2016, 07:05 AM   #25
IslandLizard
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Quote:
Originally Posted by woo_pig View Post
Og 1.043 .Pretty low. Don't know what went wrong.
Maybe you didn't get full conversion, old grain?
Or your mash didn't lauter/sparge well? With that much flaked wheat it's very gooey. Did you use rice hulls?

 
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Old 04-10-2016, 08:15 PM   #26
woo_pig
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Quote:
Originally Posted by IslandLizard View Post
Maybe you didn't get full conversion, old grain?
Or your mash didn't lauter/sparge well? With that much flaked wheat it's very gooey. Did you use rice hulls?
It wasn't all stuck together. I was checking for that .I had rice hulls for back up.I should have used them anyways. It tasted pretty sweet. I don't think it will turn out bad. I will probably do this one again .
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Old 04-10-2016, 08:35 PM   #27
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Quote:
Originally Posted by woo_pig View Post
It wasn't all stuck together. I was checking for that .I had rice hulls for back up.I should have used them anyways. It tasted pretty sweet. I don't think it will turn out bad. I will probably do this one again .
I do mill flaked goods on a tight gap, so the pieces are small for quick gelatinization and the enzymes can get to them. This recipe is borderline on DP with only 27% of diastatic malt (2-row). If you mash in too hot you may denature enough enzymes to prevent full conversion. Just trying to troubleshoot.

 
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Old 04-10-2016, 10:58 PM   #28
woo_pig
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Quote:
Originally Posted by IslandLizard View Post
I do mill flaked goods on a tight gap, so the pieces are small for quick gelatinization and the enzymes can get to them. This recipe is borderline on DP with only 27% of diastatic malt (2-row). If you mash in too hot you may denature enough enzymes to prevent full conversion. Just trying to troubleshoot.
Maybe mash at 180 with out the malt. Then step it down to 153 and add the malt. ?
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Old 04-11-2016, 02:28 AM   #29
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Not sure what you mean...

Your strike water should be hot enough that when you add the grain the mash is a few degrees higher than your intended mash temp. Then while you're stirring with the lid off it drops those few extra degrees down to your exact mash temp. Cover with aluminum foil and put a lid on it. But if it stays too long at 180F yeah you could lose some enzymes. The average DP of the grist should be 30 or higher to fully convert. I always aim at 40 for all security if I can. Or mash longer if the DP is closer to 30.

In those critical cases, anything could throw it off and you end up with a starchy wort. An Iodine test can reveal if your grist has fully converted.

 
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Old 04-11-2016, 10:37 AM   #30
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Let me note, with the OPs grain bill the diastatic power (DP) of the convertible grist is 3/(3+8) * 140 = 38.

For full conversion a minimum DP of 30 is required, so with an estimated DP of 38 there is a usable margin built into the recipe. I estimated the DP of 2-row to be around 140, but it could be higher or lower, depending on the maltster and specific batch of course. Older grain will lose some DP too over time, especially when storage conditions aren't optimal. 2 years is usually still OK.

 
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