kingfuhippy
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- Mar 4, 2013
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Nothing bad will happen if you use a blowoff. Something bad might happen if you don't. Why take the risk?
Thanks for the replies. Reason I asks about the blowoff valve is because I don't have one and would have to make or buy one. But you're right I shouldn't take the risk
HEYA!
After a very slow start (basement was too cold to start a robust fermentation) the baby sat heavenly on the yeasts for 14 days before it showed FG 1010.
We bottled it next saturday (15th March) and now we are waiting 2-3 weeks to drink it....
The only thing is that I put (don´t know how it happened) i put 5 bottles IN THE FRIDGE..........
Did i spoil my beer?
Can i "cold condition" this way or should I remove the bottles from the fridge?
16 days kettle to keg. Tastes great. Thanks for the recipe!
Hope you don't mind the name change, only had so much room, (and writing with chalk suuucks )
Just stumbled across this from Wheaton's page - I have a pale in the fermenter right now, but as soon as that goes to secondary I'm starting this up.
Folks, do there is an all grain of this recipe?
I would like to skip to AG definitely starting from this recipe
Folks, do there is an all grain of this recipe?
I would like to skip to AG definitely starting from this recipe
Likewise, anyone have an all-grain 10gal recipe for this? Much appreciated?
Couldn't you just use 50/50 wheat to pale malt and add chocolate malt to get the color you wanted?
Sent from my iPhone using Home Brew
Since OP didn't respond, I'll take a shot at putting together an AG recipe. When I originally followed this thread, I was doing extract, but now I'm all grain. So if I were going to brew this, I'd research what makes beer a dunkelweizen. Here's a good article: http://byo.com/hops/item/1964-dunkelweizen-style-profile
This is going to be different, as OPs beer doesn't have any caramel malt, but I'd start here:
Efficiency: 75% (brew house)
Original Gravity: 1.059
Final Gravity: 1.015
ABV (standard): 5.82%
SRM (morey): 15.44
FERMENTABLES:
6 lb - German - Dark Wheat (50%)
5 lb - German - Munich Dark (41.7%)
1 lb - German - CaraMunich III (8.3%)
This is going to be darker than OPs, but still towards the lighter end of style. If you wanted lighter yet, you could use a lighter wheat or even an American wheat. Dark wheat (or Red wheat as its called at my LHBS) is only 6-8 L. You could also sub some Pilsner in place of some of the Munich, and use a lighter CaraMunich.
Let us know if any of you try to brew this. I will try to slot this in next year, maybe in the spring. My Hefeweizen with Wyeast 3068 turned out great, with low esters when fermented at 62 degrees. I would probably use that yeast and temp again in this recipe. I would also use German hops in place of the Cascade. But use Cascade if you want to get closer to the original recipe.
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