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Old 09-21-2010, 07:38 PM   #31
BigB
 
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Dec 2009
Shelby Twp, MI
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I brewed this about a month ago. I used 1 oz Black Patent instead of Carafa Special and Wyeast Wheinstephaner for the yeast. It turned out pretty good. A very smooth Dunkel.
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Old 11-20-2010, 05:31 PM   #32
wcarter1227
 
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Jun 2009
Austintown,OHIO
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anyone think this would turn out well using a wit yeast?
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Old 01-22-2012, 04:05 AM   #33
pbuelow
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Mar 2011
Chicago, IL
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I'm just working this up for a 2.5 gallon batch (I ferment in Mr. Beer kegs for space reasons), and am wondering if the Wyeast 3068 will work, and if so, should I use half the pouch? While reading the 3068 notes, it says that too much can cause sulfur and too much attenuation. I don't generally use Wyeast, so I don't have a lot of experience. But I go to Germany a lot, Munich and north of Frankfurt, so I love the Dunkel and Weissen that's all over. I'm trying to get there, and will try this recipe as well as a few others until I find the one I really like. Thoughts?

 
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Old 01-22-2012, 04:09 AM   #34
R2-D2
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Feb 2009
OFallon, ILLINOIS
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Quote:
Originally Posted by pbuelow View Post
I'm just working this up for a 2.5 gallon batch (I ferment in Mr. Beer kegs for space reasons), and am wondering if the Wyeast 3068 will work, and if so, should I use half the pouch? While reading the 3068 notes, it says that too much can cause sulfur and too much attenuation. I don't generally use Wyeast, so I don't have a lot of experience. But I go to Germany a lot, Munich and north of Frankfurt, so I love the Dunkel and Weissen that's all over. I'm trying to get there, and will try this recipe as well as a few others until I find the one I really like. Thoughts?
I think you will be ok using the entire pack. This is still one of the best recipes I have brewed.
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Old 04-05-2012, 03:34 PM   #35
mrsunshades
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Jul 2008
Ball Ground, GA
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I understand that this is a single infusion recipe, but was concerned about the "before additional infusions" part - is that just the standard layout of the Promash report?
Basically, what Im asking is : is it a single infusion of 3.5 gal to the grist to get it to 152 for an hour, and then a mash out to 168? Since I'm using a igloo picnic cooler I would have to add hot water to get the mash out temp - is this OK?
Thanks!

 
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Old 08-13-2012, 01:40 PM   #36
tjash
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Jan 2012
Cumberland, ME
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Planning to brew this up this weekend, but would like to darken it a bit, within guidelines. Maybe closer to 20-22 SRM. What would you recommend I change to accomplish that? Use a darker crystal? Crystal 60 maybe? Or would that impact the flavor too much? Any tips would be appreciated! I could probably figure this out at home by playing with Beersmith, but it's in my head now and I'm stuck at work. Help!

[edit: playing around with an SRM calculator online; looks like changing to crystal 60 would have minimal impact. Increasing the Carafa Special (III?) to 0.25 lbs. gets me in the ballpark, but is that going to have a big impact on taste or texture?]

 
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Old 08-21-2012, 06:54 PM   #37
Sheldon
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Oct 2010
woodbridge, va
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I am putting this into Beersmith now and plan to brew in the next week or so. I have a Danstar Munich dry yeast that I am going to use.

 
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Old 08-26-2012, 06:11 PM   #38
Welderbydaybrewerbynight
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Nov 2011
Fort Wayne, IN
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Brewed this on Saturday was a little low on my OG, I forgot to buy some pilsner malt from the good lhbs while I was there so I ran to the other one that sells more pot growing supplies than beer making and there crush really sucks. Didn't notice it till I was long gone oh well, used Pearle hops since I have lbs of them and the wlp300 yeast. Trying to keep my ferm temps down around 62 to avoid to much of the banana flavor. thanks for the recipe.

 
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Old 12-01-2012, 06:53 PM   #39
mrsunshades
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Jul 2008
Ball Ground, GA
Posts: 36

Question about decoction and this recipe:
OK - this is just what we've been looking for. My friend requested a dunkelweizen and we're gonna brew it up ..
My question is if I wanted to do a simple decoction at the end to raise to mash-out temp,
how much should we pull out to raise to a boil and then stir back into the mash to raise to 168?
Thanks for a great recipe - I'll post how it comes out.
Stewart

 
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Old 01-08-2014, 10:31 PM   #40
browder
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Jan 2013
Burton, Michigan
Posts: 195
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Good recipe--did two batches in December & one last weekend--just started on the first keg a couple days ago tastes great-won't last long--used Mt. Hood in the last batch should taste pretty good--if you haven't tried this give it a chance you won't be disappointed

 
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