trappist weisse

as I sat in the lineup at el porto last week, I came to the realization that the impending summer months meant BBQ season was rapidly approaching.

  • a quick mental tally of my kegged beverage stockpile (IPA, stout, funky saison, wild patersbier, cider, mead) led me to realize that I was sorely lacking in approachable session beers.
  • since (unfortunately?) many guests of overcarbed’s HQ prefer something more “standard” (read: not funky, sour, hoppy, or dark) with their pulled pork, I had to come up with a quick solution.
  • after considering my prerequisites (kegged and ready to drink within a month, simple recipe, ingredients already on hand, light and sessionable), I kept coming back to EdWort’s elegantly simple bavarian hef recipe.  I stepped up the recipe to 11 gallons, adjusted for my efficiency, subbed in american wheat for german, and swapped out the wyeast 3068 for my patersbier slurry of WLP500:
    • 1.00 lb Rice Hulls (0.0 SRM) Adjunct 4.76 %
      13.00 lb White Wheat Malt (2.4 SRM) Grain 61.90 %
      7.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 33.33 %
      1.50 oz Hallertauer [4.80 %] (45 min) Hops 9.5 IBU
      0.50 oz Hallertauer [4.80 %] (15 min) Hops 1.7 IBU
      1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale
  • I dubbed this beer a “trappist weisse,” as a belgian strain was used, but no gruit-based spices were added, and the hops/malt are in line with a bavarian weisse.
  • a sprained knee during cleanup sidelined my brewday, so oxygenation and gravity calculations took a backseat to elevation and icing and AP helped clean up, move the fermenter, and pitch the slurry.  in two weeks the beer will be racked to kegs, and in two more this summer session wheat will be ready to go!

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