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Maybe sth. like a strong mild/strong ale? http://barclayperkins.blogspot.com/2015/12/lets-brew-wednesday-1958-fullers-strong.html?m=1 This beer is damn tasty and should be ready until Christmas. I'd also recommend wyeast 1469 with this recipe (going to brew it early December myself), but I...

First pic, hope it works Last bottle of HB Weizen while bottling sth strong for the Winter

Kinda forgot to post this, but I once thought about doing a German Porter, too. So, whilst searching on the interwebs, I came across this thing on the German forum: https://katalog.ub.uni-weimar.de/tgl/TGL_7764_03-1980.pdf Those are the the GDR guidelines for beer, unfortunately it's only in...

He's right with everything he said. There are no regional differences, the term 'Weißbier' is just used more in the south, Weizenbier in the North. I live in a region where both is quite common. Just google 'dunkle Weiße' or 'dunkles Weißbier' and you'll see that Dunkelweizen and dunkle Weiße...

Ok, so this first try is tasty, but definitely not cloned, maybe about 80% there. OG was 16,5°P; FG is 2,8°P giving me 7,5%abv People liked it, but to me it was obvious that it wasn't the real deal. Yesterday I compared it with a real Rochefort 6. Foam and mouthfeel are very close, my foam is...

Okay, so I gave the 6 a rough shot. First try won't be perfect but I figured this beer will be one of my long term projects :drunk: Mash schedule was: 55°C for 10min 63°C for 30min 72°C for 30min 78°C for 10min Hops are just Taurus for bittering at 90 min My sugar was a mix of 33% 'raw' cane...

I'd suggest to try 1.050-1.052. Together with bits of cara/melanoinidin that should give enough body and alcohol to give you a nice Hefeweizen. Good luck

That's really quite light. I second the melanoidin+caramunich. Mine is at around ~16EBC, with 50%wheat; 33%Vienna and 17%MunichII, but I also do a decoction and step-mash. Maybe skip the Pilsner and use Vienna? What's your OG? Hefeweizen can definitely benefit from a higher OG.

Hm, that's strange. I wonder where the online shops get their numbers from. Well, the 6 is my main priority right now, so I'll just start somewhere between 16.5°-17°P

While I was buying some Rochefort beers for further research:drunk:, I noticed that the shops state different OGs compared to the ones you give. Are your OGs from BLAM? The OGs for 6, 8 &10 according to the shops are 16,5°P; 20,8°P and 24,5°P. It's common for German shops to state the OG...

I'm not sure if you want to make a hoppy beer with some body/maltiness or something in the direction of historic pale ales, so please forgive any useless advice. To me it's too much brown and biscuit malt, maybe reduce the percentages to around 5% each?. Rest looks fine, just depends what...

Looks good, I'd also increase the Wheat, maybe drop the last hop addition, you won't notice it anyway. How are you going to mash?

This is my first comment here..so, hi, I guess :D @ People looking for Märzen recipes: If you want classic German Märzen or Festbier, don't brew this beer. Austrian Märzen is more like German Helles, it's called 'Märzen österreichischer Brauart', Austrian style, basically. @johnwpowell For...