Champagne Beer?

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Keith_Mahoney

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So I am sitting here drinking this bottle of Malheur Dark Brut http://www.malheur.be/bieren.php?l=francais I bought at the Bruges beer festival http://www.brugsbierfestival.be/en/beer_festival_bruges-1.html

I was wondering if anyone here has attempeted something like this and has a good recipe I can get. The brewer confirmed that it is fermented with champagne yeast and somehow it is carbonated with millions of tiny little bubbles like champagne. Is that a feature of fermenting with champagne yeast or is that achieved some other way?

The beer is very interesting. It's like have a Belgian dubbel with champagne notes and carbonation.
 
These are both locals.

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I made a champagne beer a few years ago:

13 lbs Pils Malt
1 lbs Acid Malt

4 lbs Candi Sugar (light)

1/2 oz Noble Hops (I used Tettnanger but Hallatauer or another noble variety will work)

I fermented with White Labs 530 Abbey Ale Yeast and pitched champagne yeast in secondary.

Use 1 cup of corn sugar for bottling 5 gallons to get that high carbonation.

I left in Primary for 1 month, age for a minimum of 4 months in secondary, and at least 2 months in bottle before drinking. Seems to peak after 6 months in bottle.
 
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