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Old 03-25-2013, 03:09 AM   #21
Tyler_in_Eugene
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Mar 2013
Eugene, OR
Posts: 5
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It was quite tasty at three weeks! Tasty, then gone.

 
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Old 03-25-2013, 08:05 PM   #22
NewJersey
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Oct 2012
Boonton, NJ
Posts: 460
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mine is on the gas now. third day at 30 psi. tomorrow i'm gonna turn it down to 10 and toss it in the fridge.

 
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Old 03-26-2013, 02:17 AM   #23
NewJersey
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Oct 2012
Boonton, NJ
Posts: 460
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i tend to have slightly low efficiency so i usually compensate by upping the grain bill. i just sorta ballpark it in my head. lesson learned on this one. mine came out darker than it should have, but i suspect it's still going to smell wonderful and taste good. i'll post some pics so you guys can see my mistake

 
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Old 03-26-2013, 11:12 PM   #24
AikoAdam
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Jan 2013
Manistee, Michigan
Posts: 6

I will have pics and results this weekend after I cold crash a few bottles.

 
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Old 01-20-2014, 07:55 PM   #25
jjw5015
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Jan 2013
Pennsburg, PA
Posts: 570
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I brewed 5 gals this past weekend, using hops that I had on hand:
1 oz Columbus @ 60
.6 oz Centennial @ 10
1 oz Cascade @ flameout.

I'm looking for suggestions on what to dryhop with. I can go to my LHBS and get an ounce or two of just about anything.

 
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Old 01-24-2014, 12:41 PM   #26
jjw5015
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Jan 2013
Pennsburg, PA
Posts: 570
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bump

 
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Old 03-24-2014, 11:21 PM   #27
edwardgjimenez
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Nov 2013
Posts: 17

Will be making this recipe soon. Do you leave the orange peels during fermentation?


Sent from my iPhone using Home Brew

 
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Old 03-24-2014, 11:29 PM   #28
jjw5015
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Jan 2013
Pennsburg, PA
Posts: 570
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I've done both. Doesn't make a difference.


Sent from my iPhone using Home Brew

 
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Old 04-25-2014, 11:19 AM   #29
CraigKing
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Mar 2014
Erie, PA
Posts: 219
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Any suggestions for making this recipe with extract & partial mash?

 
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Old 04-25-2014, 12:36 PM   #30
gestalt162
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Dec 2010
Buffalo, NY
Posts: 23
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Quote:
Originally Posted by CraigKing View Post
Any suggestions for making this recipe with extract & partial mash?
Here's my stab at it:

Extract:

Replace the grain with 6 lbs of Wheat DME (Briess Bavarian Wheat is a good example).

However, you won't really get the creamy mouthfeel and color of this beer without using flaked wheat. For that you'll need a partial mash.

Partial Mash:

Mini-mash 1.5 lbs of Pilsner malt with 1.5 lbs of flaked wheat at 152 degF for 45 minutes. I would suggest mashing with about 4-6 quarts of water. Sparge with a couple more quarts of water, and add that all to your brew kettle.

When the boil begins, kill the heat and add 5 lbs of Wheat DME, or 6 lbs of Wheat LME. Stir, turn the heat back on, and follow the rest of the recipe as normal.

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