Recent content by arigato

Do you know the rest of the Wehenstephaner Original Recipe and where did you get it?

I don't keg (bottle prime) and so I am thinking of different ways to maintain low DO on the cold side with my set up and I wanted opinions. The setup I have is an upright freezer connected to a thermo couple for temp control, and I like to use 1 gallon glass jugs complete with traditional...

Ah, thanks a lot Techbrau. Ive always been a bit leary about some of the books that I have purchased since I could really not tell how good the authors credential's really where, and how they became an "authority" of any kind, and why some of their information contradicted one another. A...

Well, I did, and it doesn't mention decoction mashing anywhere (not in a PDF search at least). The paper (more of a collection of observations which is cool) doesn't address it. I haven't see it anywhere but, no one has mentioned Noonan's book and how he mentions that those really malty...

How does this technique compare to decoction mashing? If the finished beer tastes the same, I think ill just do decoction mashing.

I have made around 5-6 kits from Wine expert (Select Amarone, Valpolicella, Merlot, Eclipse Nebbiolo, Eclipse Forza) and another 2 from others (Chianti, Nebbiolo) vendors. Generally speaking, the kit taste is something I noticed as well and is nothing more than youth. Red wines take time...

forgot to add that most likely the yeast is a Vienna/Austrian based yeast since they were the ones some 150 years ago in Italy helping to create breweries. Of course, if your close and are happy, there isn't much more to say eh?

I love this beer as well and wanted to create it myself. I am glad I found this thread! I can add that from my research (I can read/speak Italian) Your hops schedule may be slightly off. It should be a combo of saaz, tettnang and willamette. Have you tried/tweaked the recipe any further? I...

Some good ideas, thanks!

Hi Folks, I am looking for a good clone recipe for the original Weihenstephner (not a heffewiesen) since that can be easily found. I know this so far: IBU/EBU of 21 ABV of 5.1 yeast WLP830 Any ideas for the rest of the recipe? Thanks!