So what I thought was a foolproof recipe turned into something I'm not sure how to classify. Here are the details
3 lbs 50/50 wheat light LME
3 lbs light LME (though due to age, was quite dark)
1 lb flaked wheat (steeped 30 min @ 150)
1 lb wheat malt (steeped 30 min @ 150)
1 oz Styrian Golding (4.5 AA%) @ 60 min
1 oz Saaz (3.8 AA%) @ 15 min
1 oz dry orange peel @ 15 min
Safbrew WB-06 dry wheat beer yeast
So what should have been a typical belgian wit is now quite dark. Could I call this a weizenbock? Or would you call it something else? This is my first experience with wheat so any advice would be helpful!
3 lbs 50/50 wheat light LME
3 lbs light LME (though due to age, was quite dark)
1 lb flaked wheat (steeped 30 min @ 150)
1 lb wheat malt (steeped 30 min @ 150)
1 oz Styrian Golding (4.5 AA%) @ 60 min
1 oz Saaz (3.8 AA%) @ 15 min
1 oz dry orange peel @ 15 min
Safbrew WB-06 dry wheat beer yeast
So what should have been a typical belgian wit is now quite dark. Could I call this a weizenbock? Or would you call it something else? This is my first experience with wheat so any advice would be helpful!