So I want to try making a recipe with WLP500 Trappist ale yeast. Now that's my starting point, it doesn't have to even be in any particular style. If anyone has uses that yeast by all means please offer suggestions. I have some extra WWW, HCCD, and OVL in stock from previous sales, so I will base it off one of those, possibly adding dme, booster, sugar, hops etc. Ideas so far: Mr. B has an archived recipe called trippel tipple, using american blonde and some pale malt and booster, so I thought I could possible get some kind of trippel starting with HCCD. I could make a Belgian wheat with WWW, light dme, ...booster? orange peel? coriander?
World Wide Web Hasda Hasda Chaak Dukhyo Object Verification Language or Open Verification Language* *Not sure which the OP meant based on the context.
WWW = whatz n whatz a water? well Mr B = Mr Beer. So maybe WWW,HHCD and OVL are Mr Beer's proprietary/slang names for something. edit: eureka!! all hopped malts Whispering Wheat Weizenbier Octoberfest Vienna Lager High Country Canadian Draft
I see... In that case for Belgian wheat I'd use the www and the light dme. Ditch the booster. I googled it and its mostly maltose, which I don't think will go well with a Belgian wheat. I'd maybe steep a little aromatic malt for a malt boost. For a 2.5 gallon mr b batch I'd say around 2 ounces.
I'm not advocating the use of booster in anything, but why would maltose be out of place in a belgian wheat particularly? It's the most common sugar in beer wort.
I say use all of it up for a BIG Belgian strong amber, and then start making beer by steep specialty malts, and using DME and hops from now on.
