Boskoopse Emmer-tarwe Mei-Bock
Bucket-wheat (Triticum dicoccum) is the genetic predecessor of hard wheat (Triticum durum) and khorasan-wheat or kamut (Triticum turgidum) and was historically the most important wheat type, however has become unpopular nowadays.So time for an "primal beer": a light version of a Mei-(wheat)bock with 40% unmalted Bucket-wheat and for the rest only malted wheat (about the border of the diastatic power).
The result is e light-coloured and relatively low-alcohol fresh beer which drinks (too?) easy away. Because of the success with friends it has been quickly brewed for a second time!
Aanbevolen drink temperatuur: 6...8oC
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| Bottled: | 2023-05-11 (049) 2023-08-20 (051) |
| Alc. vol.: | 5.6% |
| EBC: | 13 |
| EBU: | 33...35 |
| Brew volume: | 20 liter |
| Malts: | 4,000gr wheat (4 EBC) 2,700gr Emmer-tarwe (unmalted) (5 EBC) noot: 500gr rice skins added |
| Hops and herbs: | 35gr Hellertua Tradition (2020, 5.6% @ 90 min) 35gr Hellertua Tradition (2020, 5.6% @ 15 min) 35gr Hellertua Tradition (2020, 5.6% @ vlamuit, 20 minutes) |
| Boiling: | 90 minutes |
| Yeast: | 17gr Safale US-05, start at 19oC, end at 23oC |
| SG (start - end): | 1.061 - 1.021 |
| Mashing-scheme: | 23.0 liter Boskoops water with 2.2gr CaSO4, 1.2gr CaCl2 and 9.0ml lactid acid (80%) Beta-amylase: 75 minutes at 64oC stir at 15, 30, 45 and 60 minutes In 5 minutes heated to 72oC Alpha-amylase: 75 minutes at 72oC In 5 minuten heated to 78oC 10 minutes mashing-out at 78oC Steeping: Steeped with 8.0 liter Boskoops water with 1.0ml lactic acid at 80oC |
| Fermentation: | 21 days in CCT, no yeast drained |
| Bottling: | In 30cl bottles 2.0gr sugar (6.6gr/l) |
| Batch-number(s): | 049 and 051 |
| Yield: | 56x 0.30l |