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Old 08-16-2011, 07:47 PM   #1
BellAub
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Nov 2010
Ridgecrest, Ca
Posts: 69



I just secondary my first all grain beer, a Phat Fried Weizenbock. I'm sure that I held my mash temp within on to two degree of the directions, and my SG was right on. But when I tasted it after putting it in the secondary, it had a strong raisin flavor. Almost like some quads I have had but stronger. I have made the extract version and do not remember this flavor when I brewed it. I did leave this one in the primary for two weeks, but I would not think that would cause the strong flavor. I'm not too worried about it because Iím sure that it will age out. I am just curious if anyone else has had this same experience with Phat Fried AG version?

Prost


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Old 08-16-2011, 07:49 PM   #2
idigg
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Dec 2010
West Allis, WI
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Recipe have any Special B in it?



 
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Old 08-16-2011, 07:56 PM   #4
BellAub
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Nov 2010
Ridgecrest, Ca
Posts: 69


No Special B, but it did take 2# of chocolate malt.
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Primary:Belgian Triple
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Bottled: Ridgecrest Crud (My first beer) Triple SB, Farm House Saison, Home bored Brew
Kegged: None yet
On Tap:Triple SB, Farm House Saison, Home bored Brew

 
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Old 08-16-2011, 08:00 PM   #5
waldoar15
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Oct 2009
Ohio
Posts: 683
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Briess Crystal 80 is known for a raisin flavor. (Don't know if you used any or not).



 
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