Caracole Troublette recipe help

[corkybstewart]

Spring is almost in the air so its time to start thinking about hefes and Belgian wits. I'm going to culture the yeast from a bottle of Troublette but I have no idea what sort of grain and hops to use. Has anybody seen a recipe for this beer. It was by far our favorite wit in Belgium last summer.

[Derekt2]

Originally posted by corkybstewart
Spring is almost in the air so its time to start thinking about hefes and Belgian wits. I'm going to culture the yeast from a bottle of Troublette but I have no idea what sort of grain and hops to use. Has anybody seen a recipe for this beer. It was by far our favorite wit in Belgium last summer.

I use Wyeast 3944 but a couple of my customers swear by Forbidden Fruit. YMMV.

[corkybstewart]

I have the yeast, I hope, I'm just not sure what to ferment with it.

[HogieWan]

that is a great wit that I need to revisit

[Mad Scientist]

I have no wit :(

[Mill Rat]

I prefer to keep my wits about me.

[dparsons]

Looks like a good beer Corky. Another beer for my "want to try" list.

There is some information here:
http://www.specialtybeer.com/beer,index,troublette.html

The ingredient list mentions Pilsner malt and raw wheat, with Styrian and Saaz hops. I think the challenge is in how its processed.

[nwcw2001]

Here is a link to Dr. Scott's (the brewing network's) wit recipe

http://www.beerdujour.com/Recipes/Jamil/DrScottsWit.htm

I listened to that show and this is a bit of a complex recipe with the mini mash but it sounds like an awesome beer. It is what I am going to base my recipe on.

What's really cool is that Doc gives a extract version of the recipe at the bottom of the page.

HTH

John

[corkybstewart]

That looks like a pretty good recipe. It's very similar to the spiced saison I brewed last year, but I used Saaz and Hallertau and saison yeast. Also I wouldn't have thought of the flaked oats. But it's not a mini-mash, it's all grain with no extract so if'you're not set up to do AG stick with the extract version.

[nwcw2001]

I guess I used an incorrect term with "mini-mash" when in fact it is the "adjunct mash".

Also as far as the adjunct mash goes, it isn't on the recipe but Doc says to get the most out of the adjuncts you should grind the hell out of them. He said that he ran them through ( and almost burnt up) his wife's blender. He says that you get the best conversion from the unmalted wheat and oats that way.


HTH

John