Sloe Wit

Belgian Beers, Saisons, Wheat beers, Bierre de garde, Sour beers, Fruit Beers etc

Sloe Wit

Postby Brewzee » Tue Mar 21, 2017 21:39

For 20 litres
2K Pilsner malt
1.3k Wheat malt
0.5k caragold
0.3k Weyerman
Mashed in at 73c with untreated hard water for 1 hour
15grams Magnum 10%aa at 60
MaltMiller's dried English Ale yeast
After 6 days primary rack onto;
2.5k fresh sloes, blanched for 5 mins with 75c water.
Left for two weeks and then bottled
( I did read that in 18th Centuary they made 2 types of sloe beers, one left on sloes for short period of time and was fresh, other left on sloes for yonks until pips started to break down, it was also stated that this steeping made the beer diuretic, and I didnt want non of that, probably cyanide related, who knows. However I do imagine this longer steeping led to a taste more like Kriek).
Ive tasted it intermitantly over the last 6 months and its not been ready, today, 6 months later, its finaly there. Its has creamy champagne like bubbles, appropriate rounded sourness and a developing fruitiness. Its lost its cider / vineous twang. The fruitiness is not so in your face but is maturing, people wont mistake it for Kriek but you know what I think Im going to enjoy the remaining bottles and me and Mrs Brewzee had a nice afernoon out picking the sloes.
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Re: Sloe Wit

Postby Brewzee » Tue Mar 21, 2017 21:41

thats 0.3k of Weyerman acid malt
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Re: Sloe Wit

Postby pittsy » Wed Mar 22, 2017 08:09

Sounds an interesting drink .
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