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Old 01-16-2013, 06:15 PM   #51
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How much effect do you think omitting such a small amount of honey malt would have? Maybe I'll pick some up, but I don't keep honey malt on hand.
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Old 01-16-2013, 06:31 PM   #52
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If you have any Caramel 10, C-20, C-40L laying around, any of those would be an okay substitute (since it's only 4oz->5.5gal or 8oz->11gal). Caravienne, or some Munich, could also work.

None of these will be exactly the same - Honey malt adds a certain sweetness that most malts do not - but especially a Caramel 10*L or 20*L would be the closest fit...

Thanks for reminding me this recipe is out here. BM has so many good recipes that I spend too much time and pay attention to one, and forget about another! I will have to put this on my brew list.
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Old 02-19-2013, 04:50 AM   #53
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Just tested a sample of this. Came in at 1.008 from 1.043 , 4.39%. Tasted great. Made this last weekend, how early can I transfer this to the keg and carb? Tastes like it could be tapped now.
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Old 02-19-2013, 04:18 PM   #54
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Just tested a sample of this. Came in at 1.008 from 1.043 , 4.39%. Tasted great. Made this last weekend, how early can I transfer this to the keg and carb? Tastes like it could be tapped now.
10-14 days fermenter time, then straight to the keg/chiller, carb up at 30PSI for 36 hours and tap it.

Wheats are meant to be drunk fresh.
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Old 04-09-2013, 10:37 PM   #55
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Looking to convert this to a 5-gal BIAB recipe. Anyone have any tips? I have a 10-gal pot so not sure if I quite I have the space.
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Old 04-20-2013, 01:41 AM   #56
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Ok. I'm a fan of bier munchers recipes. So I'm gonna go with this one. Question for anyone who has made this. Could I sub a little Vienna malt for the two row? I also would like to pitch one carboy of us05 and one wyeast German ale....if that would work. Please let me know.
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10
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Old 04-23-2013, 07:19 PM   #57
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Ok. I'm a fan of bier munchers recipes. So I'm gonna go with this one. Question for anyone who has made this. Could I sub a little Vienna malt for the two row? I also would like to pitch one carboy of us05 and one wyeast German ale....if that would work. Please let me know.
Vienna would be a good addition. Lend a little more malt backbone to this recipe.
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Old 04-23-2013, 11:23 PM   #58
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Vienna would be a good addition. Lend a little more malt backbone to this recipe.
Well the brew went well did 12 gallon split batch. Subbed vienna for 50 percent of the two row. Bittered fwh with perele. Finished with .5 oz of Nelson savin at 7 minutes and .5 oz of Nelson and 1 oz amarillo at flameout. The German ale yeast I used must not have been viable.....I siding see any action after 28 hours in it so I pitched a pack of bry97. The us05 is chugging along at 66. The German ale/bry97 is now going crazy. Should have about 18 ibus....again I'm not an American wheat fan but I know this as well as cotc pleases the masses. Don't worry I have four cronies of ipa for myself. Party is may 18 just outside of Springfield il if anyone's near enough to drop by.
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10
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Old 05-09-2013, 02:18 AM   #59
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I'll be making this on Friday during a double brew day. I'm going to use Wyeast 1272 (American Ale II) and plan to dry hop it to make a more hoppy wheat.

Any suggestions on what to dry hop with?
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Old 05-09-2013, 01:46 PM   #60
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I'll be making this on Friday during a double brew day. I'm going to use Wyeast 1272 (American Ale II) and plan to dry hop it to make a more hoppy wheat.

Any suggestions on what to dry hop with?
That's funny. I live in kc also and a buddy and I just split an11 gallon batch of a similar wheat beer
I am also looking to dry hop and was wondering what I should use. I want a hoppy wheat beer. Sort of like the boulevard 80 acre
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