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Old 12-08-2012, 09:58 PM   #21
germanmade84
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I like a 70/30 wheat to pale myself, just to get a good distiction from all the pure barley beers i make. And got to use Weinstehener or Bavarian yeast.


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Old 12-09-2012, 12:52 AM   #22
BigSally
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I do some wheats because it's like 12 bucks for a 50 pound sack here in Kansas.
I like the taste and I don't mind doing a protein rest.By the way,I use it raw,not malted.Does that make me weird?I get efficiencies in the low 80's.

(Edit) I use barley too.I only use 5 pounds or so of wheat in a 20 pound grain bill.


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Old 12-09-2012, 01:13 AM   #23
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I love wheat beers. I like witbiers, hefes, and American wheats. My house beer is an American wheat. If I had to choose a beer at dive bar it would be blue moon.
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Old 12-09-2012, 01:29 AM   #24
germanmade84
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Quote:
Originally Posted by BigSally
I do some wheats because it's like 12 bucks for a 50 pound sack here in Kansas.
I like the taste and I don't mind doing a protein rest.By the way,I use it raw,not malted.Does that make me weird?I get efficiencies in the low 80's.

(Edit) I use barley too.I only use 5 pounds or so of wheat in a 20 pound grain bill.
Actually you are doing a very early style German hefe, they used unmalted wheat so maybe wierd but, its the best way to go man.
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