pericles

Recipes 

Two weeks ago I brewed up what was basically Schlenkerla's Oberdorfer Wessbier Clone. I reserved 1 gallon, which is now sitting on cranberries in a secondary - I'm transferring it to a tertiary in a few days to clarify, and then bottling.

LAST week I made some more modifications to the Oberdorfer Clone, and used this recipe:

3lbs Pilsener DME
3lbs Briess LME Wheat
1lbs Wheat Malt
.5lbs Carapils
1lbs Pale Malt
.25oz Coriander
1oz Bitter Orange rind
2gm seeds of paradise
1oz Tettnanger Hops (finishing)
1oz Mt. Hood Hops (dry)

I'd like to reserve another gallon for fruit additions: I opened a test bottle of the original wheat, and I really liked it, but I don't think it's crisp enough tasting for SWMBO. I was thinking lemon zest might help (I know it's a wheat beer, so it's never going to be a lager,) but I'm looking for suggestions. Grapefruit? MORE bitter orange? Lemon RIND instead of ZEST? Lemon wedges?

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Primary 1:
Primary 2: Kitchen Sink IPA
Secondary: Soured Golden, Belgian Golden Strong
Kegged: American Wheat, American Amber, Pliny the Elder
Planning: Union Jack IPA

Beard

Recipes 

POM sounds good!

maztec

Recipes 

Don't use POM, use real pomegranates, but they have to be right. Otherwise they will be too acidic for a weissbeir - as in you'll make it too tart.

Why not POM? Has additives that just will not taste right. At least, didn't in my experience, I had a friend try it *cringe*.