Beer in Germany

[The Beerery]

Dam that look good! Ill try this 92/8 and no late hop additions.

Remember it's process process process.

 

[GFHomebrew]

Remember it's process process process.

Yeah well no lo do here but will endeavor to brew my best.

 

[ukbrewer@gmail.com]

As do I

92/8 pils/carahell single addition @ 60 to about 20ibu
Soft water, flawless fermentation. Natural carbonation.

It's less about the recipe more about the process.
W is a low oxygen brewhouse, and the only way to emulate low oxygen flavors ( soft fresh lingering malt) is the be very diligent about HSA. along with the cold side. That means purging all vessels and lines with N2, and sealing vessels and blocking o2 from all hot side process along with cold.

This will make a very bright (no HSA orange to the wort or beer) beer, with fresh grain flavors ( like chewing on fresh malt). Cold side o2 and handling is just as important. Ferment cool ( I ferment at 45f) with a boat load of healthy yeast, and i spund with 1% extract remaining. They are bunging as well.

Here is my house helles which is based off W original (92/8, etc):

Look at that beauty.

 

[N0mad]

I could give you the recipe and process for that Weihenstephaner

Please do!! One of my favorite beers...