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Old 05-16-2013, 09:26 PM   #11
razorbuck
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Feb 2012
Neosho, MO
Posts: 25
Liked 4 Times on 4 Posts


Here is how the 11 gallon decoction turned out. OG was 1.058 and FG was 1.013. I overshot the OG by six points. I got a little over 86% efficiency which was a first for me. Im going to guess this is because of the decoction? I have been averaging right around 80%. I compensated for the higher OG by upping the hops a bit to keep the balance similar. I also fermented it at 62-64 degrees which I had never done before. Much less banana and much more clove. Also, keeping it that cool seemed to keep it from drying out as much as when I have fermented above 70 degrees. I kegged half of it and bottled the rest. Just now starting to drink it and already have requests for more. Head retention isn't as good as I have seen this recipe produce before. Maybe that is due to the decoction? Anyways, here is a pic

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Old 06-15-2013, 01:05 AM   #12
rmaloney86
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Jun 2012
Milford, Delaware
Posts: 98
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I wasn't a fan of this recipe when I did it. I didn't decoct though either, just a protein rest the bringing it up to sacch rest. I also fermented this mid 60's

 
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Old 07-29-2013, 04:14 PM   #13
razorbuck
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Feb 2012
Neosho, MO
Posts: 25
Liked 4 Times on 4 Posts


I have only done the decoction one time and have recently starting fermenting in the low to mids 60's. The corny keg of this I served at a crawdad boil lasted less than an hour. Definitely only doing decoctions from now on for hefe's. I'm sold

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Old 07-30-2013, 01:48 AM   #14
DangerRoss
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Jun 2011
Minnetonka, Minnesota
Posts: 349
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Quote:
Originally Posted by razorbuck View Post
I have only done the decoction one time and have recently starting fermenting in the low to mids 60's. The corny keg of this I served at a crawdad boil lasted less than an hour. Definitely only doing decoctions from now on for hefe's. I'm sold
Decoctions are the only way to go with this style.

Next time for added complexity, skip a starter and just pitch 1x vial of WLP300 Hefeweizen ale yeast and 1x vial of WLP380 Hefeweizen IV ale yeast into a 5 gal. batch. Ferment around 65F. I did it this spring based off what I read in Jamil's Yeast book. Mind was blown.

 
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