Burning off remaining grain I have
No12 Using up my Hallertau Mittlefrueh. Same weight of leaf to pellets. Test adding Mangrove Jack’s Natural Flavour Boost – Cherry essence to bottles
Heavenweisen crossed with Heidiweisen to make this Angelic Ale
Dedicated to that cute german girl I married........and who still puts up with my cra
Quick Weizen for the float trip. I'm using a Danstar Munich Classic yeast which is supposedly the famous Weihenstephan Stain used in Germany. I'm looking for that classic flavor and will start fermentation around 64 and raise it gradually to 68 to 70 at the end of active fermentation. Hops change based on what's on hand or what I'm looking to add the beer. Sometimes I add a late addition if I want a little hop flavor.
Honey infused german style hefeweizen....for my honey