Thats basically the recipe
This is the sensory evaluation. Im not seeing it.
That seems very odd… syrup-y, honey and refreshing… Oh, one half a bubble too…
Does the Acidulated malt make the sweet-ness sharper?
14 oz of smoked malt… Maybe beech wood isn’t very… smoke-y?
When are you going to brew this?
Sneezles61
Its done. Jusr from reading the recipe and looking ar the picture. Rose?
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“Colonial Keutebier is brewed with both pale and dark wheat malts with lesser amounts of pale and specialty barley malts. Noble hops linked with the region of origin are used, as well as a modern wheat beer yeast strain. The beer looks like a slightly too-dark hefeweizen; hazy orange to tan with a sizable off-white head and complex aromas of spice, fruit and bready malt. Upfront malt sweetness on the palate is followed by banana, toast, faint tartness and moderate hop bitterness. At a not inconsiderable 5.6% ABV it is disarmingly drinkable, despite great complexity.”
That description looks a bit different from the BYO article recipe. The original Krutbier apparently used oats and the mash was left to cool naturally for 24 hrs so it may have be sour. Im not souring this one but it may be an interesting way to go. It calls for german ale yeast so it will be clean. They mentioned adding cloves.
