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Old 01-13-2013, 10:52 PM   #11
SCBrewster
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Jan 2013
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If the same yeast is in the amber ale and the orange flavor comes from the yeast how can that be?

 
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Old 01-14-2013, 12:56 AM   #12
mlakota
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May 2011
Lake Zurich, Illinois
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Fermentation temperature has a huge impact on the flavor of the beer. A very clean flavored yeast at lower temps can create a lot of esters and flavors at higher temps. For Oberon you'd need to ferment that yeast at at least 72-73 degrees maybe even higher. I've seen people say Bells goes as high as 76 for some beers. It does seem like there would be something else to get that orange flavor, but people seem to get better results when they don't add anything and trust the yeast to do their thing.

 
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Old 01-14-2013, 01:08 AM   #13
SCBrewster
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Wow! Talk about the power of yeast. I didn't know that. That's really cool

 
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Old 01-14-2013, 02:01 PM   #14
tagz
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From Brewing with Wheat...

OG 1.059
ABV 5.8%
Attenuation 76%
IBU 26
Malts: White wheat, Pale, Munich
Hops: Saaz, Hersbrucker
Yeast: House
Fermentation Schedule: Proprietary, out the door in 16 - 18 days

 
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Old 01-14-2013, 07:43 PM   #15
SCBrewster
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So is it the wheat or the yeast at a higher temp? Or maybe a little bit of both?

 
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Old 01-15-2013, 05:39 AM   #16
mlakota
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May 2011
Lake Zurich, Illinois
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Just the yeast, steeping grain temperature doesn't matter much as long as you're between 150 and 170 and extract is in the boil so nothing changes there. Follow a standard extract w/ grain procedure, cool to pitching temps and let it ferment at about 70 degrees ambient. The fermentation process produces heat so it will raise the wort temp to the mid 70s to get those wonderful Oberon flavors.

 
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Old 01-16-2013, 12:07 AM   #17
SCBrewster
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So it must be a combination with the light malt that let's those flavors come out

 
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Old 02-05-2013, 07:29 PM   #18
SCBrewster
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I am thinking about trying BIAB. Should I try to roll it out with this?

 
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Old 02-14-2013, 03:37 AM   #19
mlakota
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May 2011
Lake Zurich, Illinois
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Quote:
Originally Posted by SCBrewster View Post
I am thinking about trying BIAB. Should I try to roll it out with this?
No reason not to. I got around 60% efficiency with the 2 BIAB i did.

45.5% Wheat malt
43% 2 Row
6.5% Munich
5% Caravienne or Crystal 20

Mash 153 degrees for 60 min, Mash out 168, remove grain and boil like extract

(adjust for what you expect efficiency to be)
6.25 lbs wheat malt
6 lbs 2 row
1 lbs Munich
.75 lbs Caravienne or crystal 20

1 oz hallertau @60
.75 hallertau @30
.5 saaz @15
.5 saaz @5
1 cascade dry hop 7 days

 
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Old 02-14-2013, 01:33 PM   #20
SCBrewster
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Jan 2013
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When you got 60% efficiency did you sparge?

 
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