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Old 03-17-2009, 02:02 AM   #121
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Here are my buckets. Like the lid on that one?

BTW - just re-read the recipe. Seems I "tweaked" it and got up to an OG of 1.062, so even more sugar for those hyper yeasts to fizz up on.
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Old 03-17-2009, 02:51 AM   #122
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Quote:
Originally Posted by BierMuncher View Post
If given the choice, I would usually save my extract for brewing. You never know when you're going to want to kick up a recipe just a bit.
Point Taken,
Thanks.
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Old 04-01-2009, 01:01 AM   #123
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Default Partial Mash Review


I have converted this in Beersmith from Biermuncher all grain recipe. Does any one have an opinion on it?

Recipe: SWMBO Slayer
Brewer: Stan
Asst Brewer:
Style: Belgian Blond Ale
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.00 gal
Estimated OG: 1.058 SG
Estimated Color: 4.9 SRM
Estimated IBU: 19.3 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 37.63%
0.75 lb Wheat Dry Extract (8.0 SRM) Dry Extract 8.06 %
2.75 lb Wheat, Flaked (1.6 SRM) Grain 29.57 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 21.51 %
0.15 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1.61 %
0.15 lb Caravienne Malt (22.0 SRM) Grain 1.61 %
1.00 oz Williamette [4.50 %] (75 min) Hops 19.3 IBU
1 Pkgs Belgian Wit Ale (White Labs #WLP400) [StarYeast-Wheat


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.05 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 6.31 qt of water at 165.9 F 154.0 F

I am wondering if the caramel/crystal and the caravienne are necessary. The amount is so small that it makes me wonder. This is the first conversion I have done in Beersmith and only my second pm.

Thanks for you comments.
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Old 04-13-2009, 01:42 AM   #124
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Thumper: you have the hops going in at 75 in. How long are you planning on boiling? 60 in is more normal. And there is some caramel and caravienne in the original. I'd leave it in if you can. Caravienne is a "Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales."


This was my first AG, and I'm drinking it a week after I bottled it: it is WONDERFUL!
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Old 04-13-2009, 12:04 PM   #125
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Quote:
Originally Posted by BioBeing View Post
Thumper: you have the hops going in at 75 in. How long are you planning on boiling? 60 in is more normal. And there is some caramel and caravienne in the original. I'd leave it in if you can. Caravienne is a "Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales."


This was my first AG, and I'm drinking it a week after I bottled it: it is WONDERFUL!
I will have to go back and check it. My computer @ home is down and that it where it is of course. I think I may have worked out a different recipe also. I believe that I left the caramel and caravienne in that one.

Thanks,
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Old 04-15-2009, 01:09 PM   #126
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SWMBO had a bottle of this last night instead of her usual Chardonnay. She was, of course, slain.
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Old 04-27-2009, 05:15 PM   #127
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I have made this multiple times and it has been a great hit with everyone. So much so that it is going to fill 2 out of the 4 kegs I am making for a friends wedding.

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Old 05-01-2009, 12:05 AM   #128
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A couple of questions...

I have the misfortune of living in a town with some of the worst tap water in the USA. Like nitrates and selenium barely under the legal limit. So I'm forced to brew with reverse osmosis water.

First question: Does anyone have a clue what a good water profile would be for this recipe?

Second question: Since I have to buy a pound of Caravienne malt anyway, how bout if I just skip the Caramel/Crystal and use a pound of Caravienne instead.

Thanks.
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Old 05-01-2009, 12:26 AM   #129
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Well, if you start with John Palmer's Spreadsheet, or brewsmith, and these
Belgian towns: Ca++ CO3-- Cl- Mg++ Na+ SO4--

Antwerp 90 76 57 11 37 84
Poperinge 8 528 206 2 380 124
Eeklo 138 255 65 28 115 8
Luik 98 134 142 14 110 14
Brugge 132 326 38 13 20 99
Gent 114 301 38 17 18 84
Willebroek/Rumst 68 143 60 8 33 70
Mechelen 116 330 36 14 16 62
Beerse 41 91 26 8 16 62
Brussels region 100 250 41 11 18 70


You can build it up yourself. For this one, looking at Antwerp, I might just use store bought spring water.
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Old 05-01-2009, 01:56 AM   #130
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Perfect. Thanks.
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