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Old 04-06-2006, 05:51 PM   #1
TandEBrews
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Anyone have a recipe? I am currently brewing one, but I just wanted to confirm what the guy at the supply store told me?

 
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Old 04-06-2006, 06:03 PM   #2
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I'm not familiar with it. What kind of beer is it? What did the guy at the HBS tell you?

 
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Old 04-06-2006, 06:28 PM   #3
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You can't get the beer anywhere outside of Wisconsin, so it'll be difficult finding a recipe. I'd trust the HBS unless they have screwed up recipes before.
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Old 04-06-2006, 07:40 PM   #4
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This is what I am using. Forgive me for lack of clarity, this is my 1st batch...

2lbs Light Malt Extract
3lbs Light malt Syrup

Fuggle hops all the way.

Wyeast 1028 (London)

 
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Old 04-07-2006, 04:01 AM   #5
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It's missing the corn and flaked barley that they put in it but other than that nothing. You could just steep this in some 150 deg water for 30 min. You won't get much of the suger out of them but you should get some flavor out of it.

If you can keep the temp in the fermenter in the high range for the yeast. This way you can get the fruity flavors that this beer is known for.

By FYI the way this might not be the spot to ask this question, this is in the wine area.

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Old 04-07-2006, 07:18 PM   #6
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I realized this was a wine post after I posted it....I think i got it covered for next time

 
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Old 04-07-2006, 07:21 PM   #7
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Quote:
Originally Posted by sause
It's missing the corn and flaked barley that they put in it but other than that nothing. You could just steep this in some 150 deg water for 30 min.
As far as I know flaked barley and corn must be mashed

 
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Old 04-07-2006, 09:31 PM   #8
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Quote:
Originally Posted by Baron von BeeGee
As far as I know flaked barley and corn must be mashed
Steeping at 150 for 30 mins is essentially mashing, but without properly sparging the efficiency would be way down. But for his purposes it may be enough.
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Old 04-07-2006, 09:42 PM   #9
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Quote:
Originally Posted by ablrbrau
Steeping at 150 for 30 mins is essentially mashing, but without properly sparging the efficiency would be way down. But for his purposes it may be enough.
Flaked barley and corn do not have diastatic power and hence will not convert on their own. An enzymatic component with extra diastatic power such as 2-row must be added to convert them, or it's not mashing, just steeping. You'll also get a pot of cloudy starch if you steep them.

 
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Old 04-07-2006, 10:31 PM   #10
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Quote:
Originally Posted by Baron von BeeGee
Flaked barley and corn do not have diastatic power and hence will not convert on their own. An enzymatic component with extra diastatic power such as 2-row must be added to convert them, or it's not mashing, just steeping. You'll also get a pot of cloudy starch if you steep them.
Ok that's the second time in two days I've posted something here that was totally wrong and you guys have corrected me. That's why I'm glad you guys are here. I'm gonna hafta stop sucking homebrew while I'm on this computer. Or maybe have more..........
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