Recent content by kerp

I have to correct myself, between a fifth and a tenth wheat malt. I tried the sage (half a leaf per l - 10 min) and honey (half a tbs per l - 0 min) and some dry hopping with Mandarina. Will see the results in a couple of weeks.

As someone from Cologne let me tell you some wheat malt (about a quarter) makes a Kölsch. It's unfiltered ancestor is named Wiess, which is related to Belgian White and Bavarian Helles. I will try to add some sage and honey like Upslope.