Ive recently become interested in brewing up a peeterman style beer. I know that its basically a white beer, but in at least one reference its supposedly includes slaked lime in the boil.
I'm interested in finding out how much slaked lime.?
I understand why the lime is used, a high pH increases maillard reactions, however the pH generally needs to be above at a minimum, and preferably 10-12. Waaay too high for a healthy fermentation.
Does anybody have any links to old books etc that might discuss the brewing of this beer in detail. Or have any insight into making one? books/resources in French/Flemish are OK