Just a thought ..
3kg pale malt
1 kg wheat malt
500g or 1kg smoked malt (rauchmalt?)
low ibu maybe 20,possibly with tettnanger
neutral yeast like Nottingham, so malt flavours come through
Filtered on bottling, I know not in strictest sense a Weiss, but I have no idea what to call it!
Think it might work served young and chilled
Your thoughts folks and any advice( method ..full volume in biab 30 litter burco, with hot dunk sparge, runnings added to boil as evaporation allows.immersion chiller)
smoky kristallweissbier
-
timbo41
- Under the Table
- Posts: 1671
- Joined: Tue Dec 27, 2011 7:49 pm
- Location: nr two big USAFE bases. youll HAVE TO SHOUT! brandon suffolk
- Contact:
smoky kristallweissbier
Just like trying new ideas!
-
timbo41
- Under the Table
- Posts: 1671
- Joined: Tue Dec 27, 2011 7:49 pm
- Location: nr two big USAFE bases. youll HAVE TO SHOUT! brandon suffolk
- Contact:
Re: smoky kristallweissbier
Bump..c'mon Seymour or barley water ..your take appreciated. I know its not conventional. But trying to get the smoky feel that's commented on sometimes on this style without wedging out £6 on a weistenphaner yeast
.
.
Just like trying new ideas!