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Old 02-10-2009, 08:40 PM   #31
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That looks awesome. Let us know how it turns out.
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Old 02-10-2009, 08:43 PM   #32
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Are those the zested oranges behind the box grater in the op pic? I ask because I decided to try adding some orange zest to my Spanish Castle Ale I just brewed and I wasn't quite sure how far to go. It seemed just one or two passes and I was down to the pith. I only had two oranges (kinda hard to find around here) and didn't have that much zest (I used a flat grater that has finer holes than your box grater...same type of 'offset' holes though). This was for a 5 gal. batch.
Yeah, those were zested.

I just went a couple of passes until I just scraped the white. It took about 5-6 large oranges to get a large pile for a 10-gallon batch.
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Old 02-10-2009, 09:15 PM   #33
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I'll second the flour addition. After hearing in on Jamil, I tried it and it works great. Permanent starch haze.

What kind of grain bill do you use on your wits? I usually go with all pilsen and unmalted wheat.
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Old 02-10-2009, 09:39 PM   #34
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I'll second the flour addition. After hearing in on Jamil, I tried it and it works great. Permanent starch haze.

What kind of grain bill do you use on your wits? I usually go with all pilsen and unmalted wheat.
Post #15.

I like a healthy dose of flaked wheat for a lighter, crisper taste.
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Old 02-16-2009, 02:04 PM   #35
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Just a few pics of the finished product.


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Old 02-16-2009, 03:31 PM   #36
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Very nice ! What are you carbed at?
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Old 02-16-2009, 03:54 PM   #37
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BM - is this one more popular to brew than your Blue Moon clone? Spicier, more flavorful? Was planning a 10 gal batch of blue moon, but this one looks pretty good too.
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Old 02-17-2009, 07:58 PM   #38
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BM - is this one more popular to brew than your Blue Moon clone? Spicier, more flavorful? Was planning a 10 gal batch of blue moon, but this one looks pretty good too.
This one goes over pretty darn well. The fresh orange and the chamomile give it a nice softness. The only thing really missing is the wit yeast. That would button this recipe up as a competition contender. I'm just too lazy.
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Old 02-18-2009, 03:09 AM   #39
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Did you just use a single infusion mash? Most of the Wit recipes I have seen seem to have some kind of step mash.
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Old 02-18-2009, 11:57 AM   #40
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Did you just use a single infusion mash? Most of the Wit recipes I have seen seem to have some kind of step mash.
Yep. just a single mash. 155 for 60 minutes.
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