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Old 01-22-2012, 06:37 PM   #501
gregkeller
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Feb 2011
Westwood, NJ
Posts: 249
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Alright, gonna brew this next weekend. Going with the very basic recipe from page 1.

5.5 lbs of 2 row
4 lbs white wheat
1 lbs oats

.75 oz german tradition (didn't have hallertauer hops)

1.0 oz ground corriander (gonna grind the seeds myself
.5 oz ground sweet orange peel (getting this from austin home brew, looks like i've got to grind it myself also)

Question on the yeast. This is what i've got, what would you use:

S-04
S-05
S-33
WB-06

right now i'm leaning towards S-05, but i keep coming back to the idea of using the WB-06 and fermenting low (like 62-64). From what i can find, it seems like a lot of people have had good results with this yeast in american wheat style beers. Also don't want to overpower the corriander and orange, but thought the cooler fermentation temps would keep the esters in check. Ideas?


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Old 01-22-2012, 07:00 PM   #502
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 614
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So5 is what I use, also .08 lbs for the corriander dry hopped with the sweet orange peel. No need the grind the orange peal. Thats the way I do it, someone else may do it at boil. It just the way I prefer has a better taste to me.



 
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Old 01-22-2012, 08:51 PM   #503
gregkeller
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Feb 2011
Westwood, NJ
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How do you find the flavor "better" is it stronger? More fresh? I could see the boil and fermentation causing you to lose some of those fresh flavors. If I "dry spice" do you grind the coriander or smash it up or put it in whole? Also how long should I dry spice?
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Old 01-22-2012, 09:38 PM   #504
shadows69
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Feb 2011
Mahanoy City, PA
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Dry spice for 5 days and grind it. Seems to have more flavor. Soak in voka 24 hrs before hand.

 
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Old 01-23-2012, 07:13 PM   #505
brewit2it
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Jan 2011
Glendora, CA
Posts: 860
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Quote:
Originally Posted by shadows69 View Post
So5 is what I use, also .08 lbs for the corriander dry hopped with the sweet orange peel. No need the grind the orange peal. Thats the way I do it, someone else may do it at boil. It just the way I prefer has a better taste to me.
Do you really use .08 Lb corriander? That's a full 1.25 OZ spice bottle per 5 gallon batch, and about 5 times as much as I would use.
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Old 01-23-2012, 07:24 PM   #506
bassballboy
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Nov 2011
Fishers, IN
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Which Wyeast strain do you guys use with this recipe? I'm assuming the witbier strain, but I personally want to avoid the "spice" flavor as I'm going to skip the orange and coriander and use blue berries and a small amount of lemon... Maybe the American Wheat strain?

 
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Old 01-23-2012, 08:00 PM   #507
gregkeller
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Feb 2011
Westwood, NJ
Posts: 249
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Quote:
Originally Posted by shadows69 View Post
Dry spice for 5 days and grind it. Seems to have more flavor. Soak in voka 24 hrs before hand.
OK, last question. Do you put the spices in for the whole of the fermentation, or maybe just the last 5 days before i rack it into a keg?
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Old 01-23-2012, 08:03 PM   #508
gregkeller
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Feb 2011
Westwood, NJ
Posts: 249
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Quote:
Originally Posted by bassballboy View Post
Which Wyeast strain do you guys use with this recipe? I'm assuming the witbier strain, but I personally want to avoid the "spice" flavor as I'm going to skip the orange and coriander and use blue berries and a small amount of lemon... Maybe the American Wheat strain?
From the start of this, the guy who worked on developing this recipe originally, said a neutral yeast like S-05, then i think later on he mentioned S-04. Not sure what others are using, i'm going back and forth between s-05 and WB-06. I'd like a little spiciness, but no cloves or bananas, I really want the orange and coriander to shine through. I think i'm going to us S-o5 first, and then maybe i'll do another batch with the wb-06.
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Keg #1 - Oatmeal Stout
Keg #2 - Janet's Brown Lite
Keg #3 - Blonde ale w/ Huell melon hops
Fermenting: Berliner
On Deck- Saison, Big IIPA

 
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Old 01-23-2012, 09:00 PM   #509
bratrules
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Oct 2010
socal
Posts: 456
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I got a recipe that am doing this week. i want to know if anybody has use T-58 with this type of recipe and what was there experience.

here is my recipe
5 lbs Pale malt
4 lbs flaked wheat
1 lbs rolled oats
1/2 lbs carapils

how do you think that will work with Safbrew t-58?
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Old 01-23-2012, 09:33 PM   #510
bassballboy
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Nov 2011
Fishers, IN
Posts: 135
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Quote:
Originally Posted by gregkeller View Post
From the start of this, the guy who worked on developing this recipe originally, said a neutral yeast like S-05, then i think later on he mentioned S-04. Not sure what others are using, i'm going back and forth between s-05 and WB-06. I'd like a little spiciness, but no cloves or bananas, I really want the orange and coriander to shine through. I think i'm going to us S-o5 first, and then maybe i'll do another batch with the wb-06.
S-05 is their American Ale... Looking at Wyeast they have the same thing, but from their descriptions I think I might just give the Wyeast American wheat a try. Thanks!



 
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