Weihenstephaner Orginal

[James L]

I have been quite fond of the Weihenstephaner Orginal... It is a munich helles style beer.. when you drink it you get a very subtle and slightly sweet bubblegummy flavour and i cant decided whether its a type of hops they use... a specialty grain or the yeast strain they could use.. I was thinking yeast.. but the only yeast i know of that produces those flavours is weizen yeast, and why would they put that in a helles? The flavour is also very identifiable in the festbier they make too... Do any of you guys know of a hop that would produce a falvour like this? being a traditional german brewery, i'm thinking it would have to be a noble hop too.


Cheers

James

[gregb]

Started at first in this thread.

Cheers,
Greg

[ilovechocolate2002]

if u use w34/70 with just pale malt and dextrin malt and using cluster and hallertau you will get that effect...
ferment @12 for 2 weeks then rack and drop to 5 over 2 weeks, then 2 more weeks at 5....ian

[James L]

Cluster and Hallertau.. Is that the hallertau herbrucker? or hallertau mittlefruh?

I find the hallertau hallertau a little too harsh..

According to the website, i should be aiming for an alc% of 5.1 and IBUs around the 24 mark...

i"ll be giving that a go after the oktoberfest lager i'll be making on the weekend...