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I was thinking about a Dunkelwiezen recipe similar to the Greenman Dunkelwiezen ( not sure if it is still available), it's been awhile since I drank one but remember it as being quite sweet, with some malty character, mild coffee/choc (carafa sp 2?) and plenty of banana. I have ordered some WLP300 but I am not sure what temp. to use, last time I used it I fermented at 17C and got no banana at all (thanks Jamil...)
Anyone got any experience with this style/yeast?
The recommended temp range for that yeast is 20-22 deg Cels.
check out the BCS Dunkelweizen recipe, probably a good start.
Thanks for the reply Rob, have you used WLP300 at a few different temps yourself ? I might give it a go at about 21C and see what happens.