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Old 09-30-2012, 03:11 PM   #11
misskortney
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Sep 2009
Denver
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I just finished a mix-n-match of these two recipes! The color looks good, the taste is awesome. Waiting for fermentation now... I'll probably wait to post everything until I know it's drinkable (*wink*), but so far the wort tastes awesome and the color is definitely white. Hooray!

(I have one bottle of Chainbreaker left in the fridge. Going to try to wait on drinking it until we're carbed so we can compare)



 
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Old 12-06-2012, 04:02 PM   #12
Sezwhut
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Aug 2012
Keller, Texas
Posts: 10

Coff was your recipe for a 10 gallon batch?



 
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Old 12-06-2012, 04:10 PM   #13
Coff
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Aug 2010
Philadelphia, PA
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Quote:
Originally Posted by Sezwhut View Post
Coff was your recipe for a 10 gallon batch?
Dont worry about the 75 minute boil, that was just bc I was a little higher on volume after the sparge.

Quote:
Recipe Specifications
--------------------------
Boil Size: 13.73 gal
Post Boil Volume: 11.54 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.60 gal
Estimated OG: 1.057 SG
Estimated Color: 4.2 SRM
Estimated IBU: 59.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.6 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
17 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 71.4 %
5 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 2 20.4 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 3 8.2 %
0.75 oz Falconers Flight [10.50 %] - First Wort Hop 4 15.3 IBUs
1.00 oz Bravo [15.50 %] - Boil 60.0 min Hop 5 27.3 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 2.4 IBUs
0.50 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 4.4 IBUs
0.50 oz Citra [12.00 %] - Boil 15.0 min Hop 8 5.2 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 1.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 10 1.8 IBUs
0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 11 2.1 IBUs
1.50 oz Coriander Seed (Boil 5.0 mins) Spice 12 -
1.50 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 13 -
1.0 pkg Belgian Wit Ale (White Labs #WLP400) [35 Yeast 14 -
2.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
2.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs

 
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Old 01-28-2013, 08:17 PM   #14
fosaisu
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Just to supplement, here's the conversion to extract from the same Zymergy recipe the OP used (haven't tried this myself yet so can't vouch for how well it turns out):

Substitute 5.25 lb pale malt extract syrup for the pils malt and 2.5 lb wheat malt extract syrup for the malted and unmalted wheat. Be sure to dissolve extracts completely before proceeding with the boil.

However, I think the extract recipe from Zymergy fails to take into account that wheat LME is not 100% wheat (for instance, Briess Wheat LME is 65/35 wheat/barley). Using the standard formula of LME = Whole Grain * .75, and assuming a 65/35 wheat/barley ratio in the wheat LME, I come up with the following:
  • To match the all-grain recipe's wheat/barley ratio, I want 2.8 lb pure wheat extract in my wort (2.25 lb Wheat Malt + 1.5 lb Flaked Wheat * .75 conversion factor) + 4.9 lb pure barley extract (6.5 lb 2 Row * .75 conversion factor)
  • I should therefore use 4.3 lb of Wheat LME, which should contain 2.8 lb wheat (4.3 lb * .65) and 1.5 lb barley (4.3 * .35).
  • I should also use 3.4 lb of Pilsner LME to get my total barley quantity up to 4.9 lb (this is added to the 1.5 lb barley content in the Wheat LME).

Also, does anyone have advice on if/when to add the 5 ml lactic acid to an extract brew? I don't know if it's supposed to change the water chemistry for all grain brewers in some way that wouldn't be necessary for extract brewers, or if it is adding a desired sour flavor and should still be included in an extract version (in the boil, during fermentation, or even at bottling?)

 
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Old 02-03-2013, 05:06 PM   #15
homebrewbeliever
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May 2012
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For those of you that have brewed this beer (or one similar), how long did you let it sit in secondary? I'm keeping min in primary for two weeks and thinking of letting it sit in secondary for just one week, but I am also thinking two would be good... Any suggestions?
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Old 02-10-2013, 01:06 PM   #16
Coff
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Aug 2010
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I dont really secondary, i guess I kind of do since I keg but...I just did a 2-3 weeks primary, kegged, then dry hopped in the keg, carbed and served.
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Old 02-16-2013, 08:12 PM   #17
thefolkmetal
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Jun 2011
Tulsa, OK
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Sounds fantastic. I'll be brewing this soon. I'm surprised that there isn't any dry hopping in this recipe, though. On smell/taste alone, I'd have sworn than it was dry hopped.

 
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Old 02-16-2013, 08:15 PM   #18
Coff
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My recipe in post #13 most certainly has dry hops, 3 oz for a 5 gallon batch even!
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Old 02-17-2013, 04:28 AM   #19
saxowam
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Brewed this today using the stepped mash and lactic acid but with Coff's grain and hops profile and pitched onto part of a WLP400 cake. Ended up with a lot higher efficiency than I expected, putting me at 1.070 (switched to a milling my grain twice). Everything smells great and wort tasted delicious, so I can't wait to try the final product. Thanks for the recipe.
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Old 02-19-2013, 02:33 AM   #20
Kelpdog
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Jul 2011
Friday Harbor, WA
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Brewed a version last Saturday. I made a few changes from what I'd originally intended based on availability of things at the LHBS. Biggest things of note:
- Opted to not do a dual step mash in the more classic Wit style
- Was almost out of propane and had trouble getting the step mash additions to boil in time so little bit longer mash time.
- No Bravo hops available so used Columbus and a little leftover Pacific Jade to bring it up to target IBU for bittering.
- Forgot to get the lactic acid so omitted.
- Used Pacman yeast as I had some on hand that needed to be used.
- Lower than normal efficiency at 68%. Not sure if this was due to lower diastatic power of the wheat or if something has changed at LHBS. Last three batches have all hovered between 65- 70% efficiency whereas I had regularly gotten around 80% for the last year.

Here is the recipe as brewed:
Batch Size (Gallons): 6
Original Gravity: 1.054
Estimated IBU: 56
Boiling Time (Minutes): 75
Primary Fermentation (# of Days & Temp): 28
Tasting Notes: Nice cracked wheat flavor with citrus notes


Ingredients:
------------
7.0# oz, Pilsner
3.5# oz, White Wheat Malt
2.0# Flaked Wheat
1.0# Rice Hulls
6 oz, Corn Sugar (Dextrose)
0.25 oz, Coriander Seed (crushed) (Boil 10.0 mins)
0.75 oz, Sweet Orange Peel, (Boil 10.0 mins)

Hops:
1.5 oz, Columbus First Wort
.25 oz Pacific Jade First Wort
.5 Centennial 30 min.
1 oz, Citra knockout
.50 oz, Centennial knockout
.50 oz, Cascade (Pellets) knockout
.25 oz, Centennial Dry Hop 14 days
.25 oz, Cascade Dry Hop 14 days
.50 oz, Citra Dry Hop 14 days



Wyeast 1764 Pacman

Mash Schedule:
----------------------------
Step 1) 125.0 F, 25 min
Step 2) 145.0 F, 25 min
Step 3) 163.0 F, 20 min
Mash Out 170.0 F, 10 min



 
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