RogersRunion
Member
My DH and I are talking about what we'd like to try for our summer rotation. Generally I hate wheat beers and fruit beers with an equal passion. But once, in Duluth MN, I had an apricot wheat that had the fresh, round, sweet taste of apricots and a bit of the feel and taste of soft, fuzzy peach skin.
I think I'd like to have a go at this, and I'm curious to know if 1 or 2oz of maltodextrin would accomplish this subtle yet compelling quality? Is it insanity to go adding that to a Hefeweizen? Should we consider a dunkel weizen instead?
Thanks in advance for the ideas!
I think I'd like to have a go at this, and I'm curious to know if 1 or 2oz of maltodextrin would accomplish this subtle yet compelling quality? Is it insanity to go adding that to a Hefeweizen? Should we consider a dunkel weizen instead?
Thanks in advance for the ideas!
