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Ryane
03/28/12 09:46 AM  
Peeterman
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

Smokinghole
03/28/12 11:41 AM  
Re: Peeterman
Maybe you can basically make your own brewing syrup in this manner using some first runnings boiled down with slaked lime. This will allow you to get the darkening then you can adjust the pH back to an ideal range for fermentation before adding it back to the pot.

Now you have me thinking about doing this.

Ryan
03/28/12 12:29 PM  
Re: Peeterman
Ive played with that a touch, but you need a TON of lime to get the pH up.

An elevated pH is the most likely culprit in the formation of all the flavors we taste in D2 syrup, well along with aminos that are part of the reaction.

 
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