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Old 01-26-2009, 01:58 PM   #11
ohiobrewtus
 
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Quote:
Originally Posted by Chello View Post
I'v never heard of adding flour to a beer before. Seems a little odd?
I'm not sure I'd describe it as odd, but I certainly am curious what this adds to the brew and how BM came to discover the idea of putting it in his beer.


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Old 01-26-2009, 02:07 PM   #12
Zymurgrafi
 
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You ever consider white pepper rather than black? It is a whole different flavor and blends nicely with coriander. It has a nice bite but a bit "cleaner".

Damn Munch. I wish I had the time to brew enough so that I had such a pipeline! You must never buy commercial beer anymore.


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Old 01-26-2009, 02:14 PM   #13
polecreek
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What brew house carries those 5/8 D.A. bolts for holding the hops bag on top the keg?

 
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Old 01-26-2009, 03:15 PM   #14
farmbrewernw
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I think Widmer puts flour in their Hef, all flour does is add cloudiness when added in small amounts. By the way Munch are you going to post a recipe?
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Old 01-26-2009, 05:27 PM   #15
BierMuncher
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Quote:
Originally Posted by farmbrewernw View Post
I think Widmer puts flour in their Hef, all flour does is add cloudiness when added in small amounts. By the way Munch are you going to post a recipe?
Yeah...the flour is just to insure the beer stays hazy, regardless of how long it might sit in a chilled keg or bottle.

I've had judges sample my wits before (in casual company) and even though they still tasted great after several months, they were crystal clear and that can detract from the whole "wit" experience. The flour addition is something I heard on Jamil's show.

As far as a recipe:
(For 11 gallons)
8# 2-row
9# Flaked Wheat
2# White Wheat Malt

1.25 ounces of Sterlnig Hops at 60 minutes (I just use whatever clean bittering hop I can find since it plays such a minimal role)

6-7 ounces fresh orange zest - 10 minutes
2 ounces of freshly crushed (pulverized) coriander - 10 minutes
1-2 Tbsp of crushed black pepper - 10 minutes
4 chamomile tea bags - 10 minutes

OG - 1.048
IBU - Somewhere around 17-18

I poured the spice mixes into the hop bag with 10-15 minutes left in the boil. Then I tied off that bag and let it sink to the bottom of the kettle as I cooled the wort. I wanted to let those spices (and hops) steep for the extra 15 minutes.

I pitched a simple slurry of Safale-05 from a prior batch when the wort hit 76 degrees. A bit warmer than usual, but the higher temp will add some slight esters I want.

 
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Old 01-26-2009, 05:41 PM   #16
Jaybird
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looks like a winner!
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Old 01-26-2009, 10:27 PM   #17
BierMuncher
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looks like a winner!
Thanks.

The brewshop smelled great already this morning.

Nothing smells quite as good as a fermenting wit.

 
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Old 01-26-2009, 10:34 PM   #18
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Awesome, thanks for posting! I have been pondering what to brew for a friend's upcoming nuptials in May, and I think you've answered my question.

 
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Old 02-10-2009, 02:46 PM   #19

Brewed this yesterday thanks to an unexpected day-off courtesy of a server meltdown. Down to the last detail, save scaling to 5 gallon batch and subbing out WLP400, including brewing in the basement from dough-in to transferring to the carboy.




 
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Old 02-10-2009, 02:49 PM   #20
jmulligan
 
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I also brewed this last weekend (my first 11 gallon attempt), and ended up short on the orange zest. I will take a sample in a few weeks and see if it might benefit from some fresh (sanitized) zest in secondary.



 
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