BeerBorg

Hey all. I'm in the mood for a winter wheat beer of some sort. I want to keep it light and not a dark wheat like Anchor's Winter wheat. I came across a style called kottbusser that looks very good. Here is a link to the style and recipe.
http://www.homebrewersassociation.org/h ... er-recipe/

Has anyone had or brewed this style? Any suggestions?

Here is my recipe, tweaked for a 2.5 Gallon, AG BIAB

HOME BREW RECIPE:
Title: Kottbusser

Brew Method: BIAB
Style Name: Weissbier
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 4 gallons
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.56%
IBU (tinseth): 21.67
SRM (morey): 4.65

FERMENTABLES:
3 lb - American - Pilsner (59.7%)
1.5 lb - American - Wheat (29.9%)
6 oz - Flaked Oats (7.5%)
0.8 oz - Molasses (1%)
1.6 oz - Honey (2%)

HOPS:
0.03 oz - Hallertau, Type: Pellet, AA: 3.9, Use: First Wort, IBU: 0.61
0.13 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 75 min, IBU: 17.68
0.13 oz - Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 30 min, IBU: 3.38
0.25 oz - Hallertau, Type: Pellet, AA: 3.9, Use: Whirlpool for 0 min at °F
0.5 oz - Saaz, Type: Pellet, AA: 3.5, Use: Whirlpool for 0 min at °F

YEAST:
White Labs - German Ale/ Kölsch Yeast WLP029
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Medium
Optimum Temp: 65 - 69 F

NOTES:
Add honey and molasses just before flameout

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/r ... kottbusser

I'd suggest using the mellowest flavored molasses you can. Blackstrap will make it taste like sucking on a rusty iron pipe. I can't even stand 1 TBSP of blackstrap in a 2.5 gallon batch. I'd personally replace the molasses with D-180L candi syrup and call it a winner.

I don't disagree. The molasses seems to be part of the style? But then again, what do I care about being true to style. I do what I want

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