As the Boro won't be serving Friar Weiss (from Fran. Well) much longer I need a recipe for it.
Anyone any sugestions for how to achieve that particular light and subtle weiss flavour that normal Hefe W's hit you with?
Standard wheat recipe with wb06 or Munich yeast
Quote from: Will_D on August 03, 2014, 11:02:25 AMAnyone any sugestions for how to achieve that particular light and subtle weiss flavour that normal Hefe W's hit you with?
Ferment at the bottom of the range for your wheat beer yeast maybe?
I find Friar weiss is full of banana so definitely go for lower temp and use a yeast like WLP300 not WLP380 (too much clove).
I thought clove was lower temp and banana higher?
Looking at the OP I think the solution is obvious - move to Cork. :)
With WB06 yes. you'll get banana at higher temperature of about 23°+.
Underpitching will also give banana.
I preferred Friar Weiss the way it used to be
Quote from: LordEoin on August 04, 2014, 11:27:07 AMI preferred Friar Weiss the way it used to be
We always found it very inconsistent in the B&C, sometimes it tasted like Erdinger and sometimes it tasted like it was half full of banana juice.
I know! it was marvelous 8)
Well Una's Da was a rebel from that city. Shame we's too old to move down (or prob. UP to Cork).
Great inputs though - looks like I will just have to brew, brew & brew!