acidrain23
Well-Known Member
I just wanted to share this recipe, because it came out gooood!
For 5.5 Gallons/Partial Mash:
3 lbs Wheat DME
3 lbs German Pils
1 lb Acid Malt
Yeast: Wyeast Weihenstephan 3068
Hops:
20M: 1 oz German Select
10M: 1 oz German Select
Flameout: 1 oz German Select
Even though the hop schedule is a little weird, it came out very much like many good examples of the style I have tasted, maybe just the slightest bit more hop forward. The acid malt did indeed provide a very slight tart edge that cuts the body somewhat. It was a bit green for a while, but at eight weeks it is hitting its stride.
At the warmer fermentation temps this summer the yeast definitely produced more banana esters, but I image it would also be good fermented on the cooler side with more balanced clove/banana flavors.
Cheers!
For 5.5 Gallons/Partial Mash:
3 lbs Wheat DME
3 lbs German Pils
1 lb Acid Malt
Yeast: Wyeast Weihenstephan 3068
Hops:
20M: 1 oz German Select
10M: 1 oz German Select
Flameout: 1 oz German Select
Even though the hop schedule is a little weird, it came out very much like many good examples of the style I have tasted, maybe just the slightest bit more hop forward. The acid malt did indeed provide a very slight tart edge that cuts the body somewhat. It was a bit green for a while, but at eight weeks it is hitting its stride.
At the warmer fermentation temps this summer the yeast definitely produced more banana esters, but I image it would also be good fermented on the cooler side with more balanced clove/banana flavors.
Cheers!
