Im thinking of brewing a weizenbock, which I havent done before.
My question is whether or not to include crystal malt in the recipe. I see many recipes tend to include some dark crystal, but I wonder how traditional it is or if its a good idea, or people just kitchen sinking it. (usually id just brew it, but its a big beer and its going to take up space for a long while aging). Im going for the Aventinus type of weizenbock, not the Vitus paler type.
I will be using 3638, As I have it going, and its my preferred hefe yeast.
I prefer my dunkelweizens without crystal, just Wheat, dark wheat, munich malts. Does anyone have any experience either way with weizenbock? And if so how much crystal and what type? Any other advice, recipe wise?
My question is whether or not to include crystal malt in the recipe. I see many recipes tend to include some dark crystal, but I wonder how traditional it is or if its a good idea, or people just kitchen sinking it. (usually id just brew it, but its a big beer and its going to take up space for a long while aging). Im going for the Aventinus type of weizenbock, not the Vitus paler type.
I will be using 3638, As I have it going, and its my preferred hefe yeast.
I prefer my dunkelweizens without crystal, just Wheat, dark wheat, munich malts. Does anyone have any experience either way with weizenbock? And if so how much crystal and what type? Any other advice, recipe wise?