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By Rob Hudson on Mar 12th 2005, 3:38 am
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Brewed up my Belgian Summer Wheat again last weekend with my friend Percy for his birthday. This is the 2nd year in a row so I guess it is now an annual tradition.  This beer has a slight tartness from a sour mash the night before by soaking 5% of the malt bill in 120F water over night. Last year it came out excellent. We decided to experiment a little with the yeast. Last year we used T-58. This year we're doing 5 gal with T-58 and 5 gal with 3787 Trappist yeast. It seemed the best fit from what was available at the homebrew store. We'll see how it turns out.
Tomorrow I'm making my own recipe -- a sort of IPA but with a little added color. I'm attempting to come up with something similar to Sasquatch from the Wild Duck but not quite exactly. Just something along those lines. About 8% alcohol, big body and lots of hops, caramel or amber color. Yummm! We'll see how close I get. |
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