Kronenburg 1664 Blanc clone

[cateid]

Hi guys!

I'm trying to find a good recipe for a 1664 blanc clone that is as close to as possible to the original.

i have searched on google, forums etc and found a few, but no one is saying anything about how the outcome was. no ratings or feedbacks (from what i have found)

so if anyone has, or know of a tried and true recipe for 1664 blanc i would really appreciate it.

Sincerly
Cato from Norway

 

[Cheshire Cat]

It's a Witbier at 5% so here's my Wit
22 litres
2000g Wheat malt
3000g Pilsner malt
60m mash 18L @ 65C
20m sparge 14L @ 75c
60m boil
25g EKG @ 60m
25g Hersbrucker @ 15m
25g Orange peel @ 15m
25g Coriander @ 15m
Yeast MJ M21 @ 22C
OG 1051

 

[cateid]

It's a Witbier at 5% so here's my Wit
22 litres
2000g Wheat malt
3000g Pilsner malt
60m mash 18L @ 65C
20m sparge 14L @ 75c
60m boil
25g EKG @ 60m
25g Hersbrucker @ 15m
25g Orange peel @ 15m
25g Coriander @ 15m
Yeast MJ M21 @ 22C
OG 1051

But does it taste similar to the original?
I see no lemon peel, or any kind of fruit additions

Best regards
Cato

 

[Galena]

There is a clone recipe on the Brewfather Library, his comment (translated from Norwegian)
I have used fresh apricots that were chopped into pieces, boiled and mashed into puree. This was then frozen, added after storm fermentation. Seems 800g gives a balanced narrow of apricot. If you want to get even closer to the original, you can increase to about 1000g of puree.

He uses orange peel and lemon peel in the boil

 

[Cheshire Cat]

But does it taste similar to the original?
I see no lemon peel, or any kind of fruit additions

Best regards
Cato

No idea never tasted it this is a Wit, tweak it as required.