BrewSkies
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Anybody out there tried it? Picked up a 22oz bottle from the local craft brew shop and fell in love with it, and have started tossing around ideas to make a similar brew.
From New Belgium:
Le Terroir is a french term meaning of the earth. Used to reference the environmental conditions that affect the brew, we like to think about the terroir of our foeders. These wooden barrels age our sour beer in varying temperatures, humidity, and vibrations. The terroir of New Belgium, so to speak. Add in another variable by dry-hopping with peachy, mango-like Amarillo hops, and we created a beer that changes every time we brew it.
ABV - 7.5%
Calories - 200
Hops - Target
Malts - Pale, Wheat, Caramel-80, Carapils, Oats
OG - 16.5
Rough initial hack for a recipe: Basically make an American Pale and use Roselare blend.
5 Gallon Batch:
7# 2-row
3# wheat
1# oats
(normally wouldn't use the wheat and oats in an APA, but since NB said they use it, I included them)
Crystal 80 - .5#
1oz Target @ 60 min
Wyeast Roselare blend
A few weeks in the primary, and then months in the secondary
1/2 oz each Amarillo and Cascade dry hop a week prior to bottling
Okay, questions I have:
-I know a lot of bugs are sensitive to higher ABV and hop content. At what level will bittering hops prevent the bugs from working their magic?
-My only sour beer experience is using Roselare, so that's why I went with it- can anyone think of any other products that may be better suited for this beer?
I think a few more bottles may be warranted for further research...
Thanks in advance!
From New Belgium:
Le Terroir is a french term meaning of the earth. Used to reference the environmental conditions that affect the brew, we like to think about the terroir of our foeders. These wooden barrels age our sour beer in varying temperatures, humidity, and vibrations. The terroir of New Belgium, so to speak. Add in another variable by dry-hopping with peachy, mango-like Amarillo hops, and we created a beer that changes every time we brew it.
ABV - 7.5%
Calories - 200
Hops - Target
Malts - Pale, Wheat, Caramel-80, Carapils, Oats
OG - 16.5
Rough initial hack for a recipe: Basically make an American Pale and use Roselare blend.
5 Gallon Batch:
7# 2-row
3# wheat
1# oats
(normally wouldn't use the wheat and oats in an APA, but since NB said they use it, I included them)
Crystal 80 - .5#
1oz Target @ 60 min
Wyeast Roselare blend
A few weeks in the primary, and then months in the secondary
1/2 oz each Amarillo and Cascade dry hop a week prior to bottling
Okay, questions I have:
-I know a lot of bugs are sensitive to higher ABV and hop content. At what level will bittering hops prevent the bugs from working their magic?
-My only sour beer experience is using Roselare, so that's why I went with it- can anyone think of any other products that may be better suited for this beer?
I think a few more bottles may be warranted for further research...
Thanks in advance!