android
Well-Known Member
today i had one of the most wonderful beers, a Schneider & Brooklyner 'Hopfen Weiss', which weighs in at 8.2% ABV, which you hardly notice. it's an interesting twist on a weiss. the call it a pale weissbock (but on the bottle it's also called a hopfen-weiss ALE, and it has that weiss yeast taste to it), dry hopped with a local hallerauer (saphie). absolutely delicious and has the most beautiful pale golden color to it.
i'm wondering if anyone can help me out with a recipe approximation. or just some ideas on what malts might work, etc.
thanks in advance!
i'm wondering if anyone can help me out with a recipe approximation. or just some ideas on what malts might work, etc.
thanks in advance!