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Old 04-16-2008, 07:58 PM   #1
SweetSchalls
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Mar 2008
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I was wondering if anyone has ever had any experience making a wit style beer with orange peel and corriander, but using some dark specialty grains and some lactose sugar.
I was thinking of making something like that, but don't want to have a disaster of a batch to drink afterwards.
Also, any experience with chocolate wheat malt? I saw some on MoreBeer's site...



 
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Old 04-16-2008, 08:08 PM   #2
Sir Humpsalot
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Closest thing I can think of would be Unibroue's Trois Pistoles.

Give it a try if you haven't already....


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Old 04-16-2008, 08:56 PM   #3
SweetSchalls
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Mar 2008
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Here's the recipe i was thinking of:
5 lb Belgian two row
2 lb American Wheat Malt
1 lb Flaked wheat
1 lb Chocolate Wheat Malt
1 lb Flaked oats
Mash at 152F
Before boil add .5 lb Lactose Sugar

0.5 oz Cascade Pellets (45 min)
0.4 oz Bitter Orange Peel (15 min)
0.4 oz Corriander seeds (crushed) (15 min)
0.5 oz Cascade Pellets (10 min)

Ferment at 70F with White Labs English Ale Yeast for 10 days
Store at 40F for two weeks before bottling

 
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Old 04-16-2008, 09:00 PM   #4
cge0
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Aug 2007
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Chocolate Wheat should be used in 5% of the total grain bill.
I say up the wheat by a 2lbs and drop half the chocolate wheat.

 
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Old 04-16-2008, 09:04 PM   #5
DeathBrewer
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agreed, needs more wheat malt (should be around 50% or even more), but 1/2 lb of chocolate wheat is probably more than enough.

sounds like a good idea. it's not a wit with that yeast, tho. you need a belgian strain.
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Old 04-29-2008, 06:42 PM   #6
SweetSchalls
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Mar 2008
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Found a similar recipe in Randy Mosher's book "Radical Brewing" called Tangerine Porter. I was thinking of doing that one instead, but subbing out more wheat malt...

 
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Old 04-29-2008, 07:28 PM   #7
RodfatherX
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no no........ be my guinea pig and do the 1st one you posted with only half a pound of the chocolate and up the wheat malt. Sounds tasty to me

 
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Old 05-04-2008, 02:03 AM   #8
SweetSchalls
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Mar 2008
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Re-worked the recipe and got cold feet with the roasty taste, so i decided to see how dark belgian candi sugar would work.
Here's the new recipe:
Crescent Moon
12-A Brown Porter


Original Gravity: 1.051 (1.040 - 1.052)
Terminal Gravity: 1.013 (1.008 - 1.014)
Color: 22.1 (20.0 - 30.0)
Alcohol: 5.0% (4.0% - 5.4%)
Bitterness: 28.71 (18.0 - 35.0)

Ingredients:
4.0 lbs American 2-row
2.0 lbs White Wheat Malt
1.0 lbs Wheat Flaked
1.0 lbs Oats Flaked
0.7 oz Cascade (7.4%) - added during boil, boiled 60.0 min
0.7 oz Cascade (7.4%) - added during boil, boiled 15.0 min
.3 lbs Rice Hulls
1 ea White Labs WLP400 Belgian Wit Ale
1.0 lbs Candi Sugar Dark
1 oz Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 10 min
0.5 oz Corriander crushed - added during boil, boiled 10 min
.25 oz Black Peppercorns - added during boil, boiled 10 min

Results generated by BeerTools Pro 1.0.29

 
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Old 05-05-2008, 07:09 PM   #9
Cugel
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There's a clone of the hacker-pschorr dark weiss beer (forget the exact name) in the beer captured clone book. Looks tasty to me. If I get a chance I'll post it.

 
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Old 05-05-2008, 07:42 PM   #10
DeathBrewer
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a dunkelweizen is not the same as a wit. i'm sure it doesn't include the coriander or orange peel.


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