iversenbeer
Active Member
Been lurking around here for awhile reading/picking up tips and I've noticed that while there is some experimentation going on it's mostly using fruits or other adjuncts to achieve a weird/different beer and not just malt/hops/yeast. So I kinda wanted to see if anyone else has some weird non adjunct recipes for a beer that might not fit in any category. Below is an example of a beer I have fermenting right now, that I'm going to keg in about a week, I call it Belgian Wheat Stout for lack of a better name (it's probably closest to a darker dunkelweiss than anything though.)
5lb Light Munich
4lb 8oz White Wheat Malt
1 lb Special B
8 oz Caramunich III
8 oz Flaked oats
8 oz Debittered Carafa II
1/4 Oz. Magnum 60 mins
1 Oz Hersbrucker 5 mins
1 Oz Strisserspalt 5 mins
Wyeast 3944 Belgian Wit Beer fermented at 65
It's pretty dark 32 srm, 19.6 IBU, 1.052 OG hoping to finish at 1.014ish
5lb Light Munich
4lb 8oz White Wheat Malt
1 lb Special B
8 oz Caramunich III
8 oz Flaked oats
8 oz Debittered Carafa II
1/4 Oz. Magnum 60 mins
1 Oz Hersbrucker 5 mins
1 Oz Strisserspalt 5 mins
Wyeast 3944 Belgian Wit Beer fermented at 65
It's pretty dark 32 srm, 19.6 IBU, 1.052 OG hoping to finish at 1.014ish