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Old 01-12-2006, 05:11 PM   #11
DeRoux's Broux
 
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this is his:

dunkelweizen


Medium dark, slightly sweet, with overtones of bananas & bread
5 1/2 lbs. wheat malt extract
1/2 lb. dark malt extract
1 lb. wheat malt grain
1 lb. six-row pale malt
1/2 lb. German dark crystal malt
3/4 oz. German Perle hop or German Northern Brewer(bittering 60 minutes)
1 pkg. Safbrew T-58(or Wyeast #3056, #3068 or White Labs German Hefeweizen or Hefeweizen IV Yeast)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar for priming
O.G. - 1.052 -- F. G. - 1.013

still tweaking mine a bit :~)
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Old 01-12-2006, 08:11 PM   #12
DeRoux's Broux
 
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here's mine (so far!):

Esel tretend Dunkleweizen

6 lbs German Wheat Malt
5.5 Lbs German Munich Malt (8)
6 oz Carafa Malt
4 oz Special B Belgian Malt
2/3 oz Hallertau Northern Brewer pellets @ 60 min
Wyeast 3068 Weihenstephan Weizen Yeast (or White Labs Hefeweizen IV)
1.062 OG SRM 19.6 IBU's 23.7

almost more like a Weizenbock ......
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Old 01-12-2006, 08:15 PM   #13
Baron von BeeGee
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Ahhh...I thought you guys were using the same recipes but with an extract<->ag conversion. Both look pretty good!

 
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Old 01-12-2006, 08:17 PM   #14
DeRoux's Broux
 
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nah, more like comparing the total control and manipulation of all-grain as opposed to the more limited extact/specialty grain. plus my ability to control ferm temps. but, i keg, and he bottles, so that'll make a difference too. so, i guess the only thing similar is the style :~)
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Old 01-21-2006, 08:09 PM   #15
DeRoux's Broux
 
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man, i've never used that Weihestephan Wyeast before. that sucker makes a kraeusen! it's going ape-poop. trying to keep it around 68, but it hovering around 71-71.

had the Hacker-Pschor Dunkel. not too crazy about that one. so far, the Aventinus is the best. hope doing the double decoction helps mine?
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Old 01-22-2006, 12:54 AM   #16
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Quote:
Originally Posted by DeRoux's Broux
6 lbs German Wheat Malt
5.5 Lbs German Munich Malt (8)
DeRoux's Broux,

Did you have problems with the starch conversion? I see that the only diastatic grain you have is the Munich (or is is the Wheat diastatic too?) and Munich may not have enough enzymes to take care of the wheat as well.

Just asking.

Kai

 
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Old 01-22-2006, 03:50 AM   #17
homebrewer_99
 
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Quote:
Originally Posted by DeRoux's Broux
man, that Weihestephan...that sucker makes a kraeusen! it's going ape-poop...
That would explain the banana flavor, huh?
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Old 01-22-2006, 09:59 PM   #18
Mikey
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Quote:
Originally Posted by homebrewer_99
That would explain the banana flavor, huh?
Now that that there was funny!

 
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Old 01-22-2006, 11:22 PM   #19
DeRoux's Broux
 
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Quote:
Originally Posted by Kai
DeRoux's Broux,

Did you have problems with the starch conversion? I see that the only diastatic grain you have is the Munich (or is is the Wheat diastatic too?) and Munich may not have enough enzymes to take care of the wheat as well.

Just asking.

Kai
i had brain farted. i had 6 lbs German Wheat, 5 lbs German Pilsner, 3/4 lb Munich, .5 lb German Dark Crystal.

everything seemed to work fine. the activity and the kraeusen has started to fall off a bit, right at 70 degrees.
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Old 01-22-2006, 11:23 PM   #20
DeRoux's Broux
 
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Quote:
Originally Posted by homebrewer_99
That would explain the banana flavor, huh?
ba-da boomp!
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