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Old 07-12-2012, 06:15 PM   #11
ampsman
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Aug 2011
SAN JOSE, California
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damn it, none of my local shops have chocolate wheat right now.
I have chocolate malt and debittered black in stock, should I give one of those a try?

 
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Old 07-12-2012, 06:28 PM   #12
tmm0f5
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Sep 2011
San Diego, CA
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Quote:
Originally Posted by ampsman View Post
damn it, none of my local shops have chocolate wheat right now.
I have chocolate malt and debittered black in stock, should I give one of those a try?
I would go with the debittered black. The chocolate malt will probably be too overpowering.

Gave the batch some time, its finally come into its own. Its fantastic. The roasted flavor is just brief followed by a nice wheat/hefe finish. Now I wish I wouldn't have drank half of it already!

 
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Old 07-12-2012, 07:31 PM   #13
ampsman
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Aug 2011
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Awesome! how long has it been in the keg?

 
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Old 07-12-2012, 07:59 PM   #14
tmm0f5
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Sep 2011
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Quote:
Originally Posted by ampsman View Post
Awesome! how long has it been in the keg?
Did a two week primary and its been in the keg for 4 weeks. It's finally hit its prime! Will definitely be brewing this again.

 
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Old 07-13-2012, 05:16 PM   #15
ampsman
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Aug 2011
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so if you did it over would you still use less of the chocolate wheat? or keep it the same?

 
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Old 07-13-2012, 05:18 PM   #16
tmm0f5
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Sep 2011
San Diego, CA
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If I need to drink it quickly, I'd go a little less (3/4 lb). However given how its progressed, I'd brew it the exact same again! Let me know how yours turns out.

 
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Old 11-27-2012, 03:54 PM   #17
tmm0f5
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Sep 2011
San Diego, CA
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I saved a bottle or two of this and had it at the 6 month mark. The beer is actually fantastic. Just a nice subtle roastiness on top of a fading wheat base. Not much hefe character at all.

Very tasty. Happy with the way this beer came out.

 
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Old 03-10-2013, 08:50 PM   #18
crusader1612
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May 2012
Christchurch, New Zealand
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What yeast was used??
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Check out my Crusade for Better Beer.

 
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Old 03-10-2013, 10:04 PM   #19
buzzerj
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Jun 2012
San Jose, California
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Jamil's American Wheat used WLP 320, Wyeast 1010 or Safale-05 yeast.

Breiss Midnight Wheat malt is a 550 degree SRM wheat malt that provides a bit of milder roast flavor without bitter astringency of other black malts. You don't need much of this to color your beer.

 
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Old 03-11-2013, 12:01 AM   #20
tmm0f5
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Sep 2011
San Diego, CA
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Quote:
Originally Posted by crusader1612 View Post
What yeast was used??
I used WLP320. I agree regarding the black wheat. I'd prob do half a pound and it'd be fine. A pound was prob too much. Was a tasty beer though.

 
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