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Old 03-06-2009, 04:28 AM   #41
homebrewer_99
 
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Well, I'm happy that you guys are happy.

Juice: What's Kipis? All GOOGLING got me was a worm...great, now I've got worms...just try explaining that to SWMBO...


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Old 03-16-2009, 02:29 PM   #42
Absolut_Ninja
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I tried your recipe w/ some variants. I lived in Mannheim for 3 years and am mad I didn't smuggle anything back ('cept for some Rhinehessen wine)! The local HBS had a shady part timer, and were out of half everything. They told me just to use this:

4 oz Weyerman Light Munich Malt (2 row)
6# Muntons Wheat DME
1 oz Hallertau pellets (3%) (.6 @ 60, .4 @ 15)
1 pk Wyeast 3056

My OG came out to 1.057 (tested twice) and saved 35 oz gyle. Did I get that good of an efficency? Do you make a starter for krausening? Don't know if there is enough yeast in suspension to carb.

Thanks for the recipe!



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Old 03-21-2009, 12:04 AM   #43
homebrewer_99
 
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With a gravity that high I bet you only used 5 gals of water, huh?

I usually use just under 5.5 and leave some to loss to sampling and racking.

I went to Mannheim once (by mistake), but I've been to Hammond Barracks in Seckenheim dozens of times. I usually stayed at the Lowen and frequented the Golden Engel gasthaus. I lived in Bamberg for 5 years and Augsburg for 4.
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Old 03-21-2009, 08:50 AM   #44
GonzoIllini
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Jan 2009
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went to my LHBS yesterday and picked up the ingredients for this brew, but they did not have either of the yeasts you suggested in, nor any other liquid hefe yeasts.

So I got 2 packets of dry Safbrew WB-06. Everything online says it gives a traditional hefeweizen character, but just wanted to hear your thoughts.

Also recommendations for priming? assuming just the standard 5 oz per 5 gallon batch.

Finally why the small boil? is it a matter of necessity or a choice? I would think that a larger boil (at least 2.5 to 3 gallons like most basic instructions) would lend more to clarity and cut down on carmelization.

Thanks for a proven hefeweizen and cheers!


 
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Old 03-21-2009, 10:32 PM   #45
Absolut_Ninja
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Quote:
Originally Posted by homebrewer_99 View Post
With a gravity that high I bet you only used 5 gals of water, huh?

I usually use just under 5.5 and leave some to loss to sampling and racking.

Yeah, i guess i started with about 5.25 and ended up a hair under 5. Checked the grav today and tasted what I tested; still high but so far so good! Def some banana and either clove or vanilla, but still needs time in the primary cause it was pretty sweet. Thanks again.

 
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Old 03-21-2009, 10:33 PM   #46
Absolut_Ninja
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BTW, we were stationed in Mannheim for 3. Shoulda smuggled some Weihenstephan during the pcs.

 
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Old 03-22-2009, 12:32 AM   #47
homebrewer_99
 
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Quote:
Originally Posted by Absolut_Ninja View Post
BTW, we were stationed in Mannheim for 3. Shoulda smuggled some Weihenstephan during the pcs.
I hear you. I just shipped back 1 full case of St Georgenbrau, 5 (full)- 5 liter mini-kegs, and 18 cases of empty bottles with racks...oh, yeah, some Household Goods too...
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Old 03-22-2009, 12:35 AM   #48
homebrewer_99
 
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Quote:
Originally Posted by GonzoIllini View Post
went to my LHBS yesterday and picked up the ingredients for this brew, but they did not have either of the yeasts you suggested in, nor any other liquid hefe yeasts.

So I got 2 packets of dry Safbrew WB-06. Everything online says it gives a traditional hefeweizen character, but just wanted to hear your thoughts.

Also recommendations for priming? assuming just the standard 5 oz per 5 gallon batch.

Finally why the small boil? is it a matter of necessity or a choice? I would think that a larger boil (at least 2.5 to 3 gallons like most basic instructions) would lend more to clarity and cut down on carmelization.

Thanks for a proven hefeweizen and cheers!
By choice really. I've been doing small boils since 1994. Clarity and carmelization are kept low because I only boil 1 lb of DME or an equivilent of grains.

I don't have any reference for using Safbrew WB-06. I only use liquids for my HWs. IMO if you don't use the right yeast you're just brewing an American Wheat. Let me know how it comes out.

5 oz priming sugar will be enough.

Here's a pic of some HW before swirling the yeast from the bottle...looks pretty clear and light to me...
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Old 03-23-2009, 02:25 PM   #49
Absolut_Ninja
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That's a beaut. I'll put pics up in a couple weeks when its done.


 
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Old 03-24-2009, 10:19 PM   #50
Guybrush3pwood
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Feb 2009
Philadelphia, PA
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I've been meaning to try this recipe out so I went to my LHBS today to stock up on supplies. The owner informed me that most if not all Wheat DME is actually pre-mixed so that I wouldn't be needing to use anything but the wheat DME. Does anyone know if the extract they were using was pure wheat or pre-mixed? I want to make sure that I don't add XL DME to a wort that doesn't need it and end up with an overly sweet/concentrated brew. I'm assuming that as long as you end up with around 6# of DME you'll be solid, are there any obvious drawbacks to using just what they sell as Wheat DME?



 
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