BigB
Well-Known Member
I am trying to clone Reissdorf, but find that the vast majority of recipes I have tried miss the mark by a long shot. Many recipes call for Munich malt or late addition hops... both of which I find inappropriate. Reissdorf has the grainy sweetness that is obviously from being primarily pilsner malt, and I'm pretty sure that there would be single addition of Hallertau or Tettnang...but what is elluding me is that subtle apple and pear fruity notes. I'm not convinced that either Wyeast or Whitelabs Kolsch yeast are appropriate... they seem to leave too much bready notes. For fermentation I've feremented warm before (68F) and cool before (58) and everywhere inbetween... I just can't seem to capture that subtle fruitiness. Anyone have any ideas?