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Old 11-07-2012, 07:16 PM   #1
ktraver97ss
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Nov 2011
Carol Stream, Illinois
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Am I crazy or does this sound delicious. Basically a wheat wine fermented with a belgian yeast. What yeast would you recommend? I was thinking a mix of wlp530 and wlp510, prob 4 vials for this 15g batch with a big ole starter.

15g batch
80% efficiency
OG - 1.113
FG - 1.026
SRM - 12
ABV - 11.3%
IBU - 78.5

26.5# Wheat Malt
26.5# 2 Row
2# Belgian Amber Candi Sugar

FWH - 2oz Nelson Sauvin
60min - 5oz Nelson Sauvin
15min - 2oz Nelson Sauvin
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Reason: Reworked, lost cara, added more sugar and bumped ibus

 
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Old 11-07-2012, 07:19 PM   #2
ktraver97ss
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Nov 2011
Carol Stream, Illinois
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Should i maybe up the ibu's because of the high gravity?
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Old 11-07-2012, 07:42 PM   #3

What's the reason for carapils AND sugar?
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Old 11-07-2012, 09:06 PM   #4
ktraver97ss
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Nov 2011
Carol Stream, Illinois
Posts: 194
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I was thinking the cara for head retention and body, and the sugar to bump the gravity a bit. I have exactly 26.5lb of wheat left over and wanted to keep it 50/50 rather than adding more 2row. Would u cut the cara out?
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Kegged/bottled #1-Nut Brown #2-American Wheat IPA #3-Templetons Rye Barleywine #4-Belgian Wheat Wine #5-Belgian Wit

 
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Old 11-07-2012, 09:20 PM   #5
dcp27
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Jan 2010
Medford, MA
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Quote:
Originally Posted by ktraver97ss View Post
Would u cut the cara out?
i would, with the size of the beer and all that wheat, body & head retention shouldnt be an issue

 
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Old 11-07-2012, 09:25 PM   #6
ReverseApacheMaster
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Jul 2009
Keller, Texas
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Well the carapils will add body but the sugar will thin the body.

 
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Old 11-07-2012, 09:39 PM   #7
ktraver97ss
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Nov 2011
Carol Stream, Illinois
Posts: 194
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That was kinda the thought to balance it out a bit.
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Kegged/bottled #1-Nut Brown #2-American Wheat IPA #3-Templetons Rye Barleywine #4-Belgian Wheat Wine #5-Belgian Wit

 
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Old 11-08-2012, 02:56 AM   #8

Quote:
Originally Posted by ktraver97ss View Post
I was thinking the cara for head retention and body, and the sugar to bump the gravity a bit. I have exactly 26.5lb of wheat left over and wanted to keep it 50/50 rather than adding more 2row. Would u cut the cara out?
A beer at 1.113 SG will have plenty of body. Maybe too much if crystal malts are added. Almost 50% wheat will have plenty of head retention. I would keep the sugar and lose the c-pils. Too much body can make a beer appear sweet.
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Old 11-08-2012, 03:02 PM   #9
ktraver97ss
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Nov 2011
Carol Stream, Illinois
Posts: 194
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True, didnt even think of that, thanks. What do you think of those yeasts? Should I maybe do 2 belgian and 2 wlp007 too keep this from being too belgiany(new word i made up)?
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Old 11-08-2012, 05:36 PM   #10

I've done one Wheatwine and used the WLP007 but the Belgian yeast is intriguing. Only problem with mixing the two is it might be hard to duplicate later. One may over power the other. Might want to split the batch and try each one individually. You can always mix when done. A second option is to use a wheat yeast which will crap out early. Then pitch the Belgian or Dry English...
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