ace3's carboy
Active Member
So I'm in the early stages of planning out my first jump into the wild arena. My thoughts are to go with a lighter white type of beer with a wine backing and a heavy souring element. I'm wondering going with the roselare blend (mainly for it's ease of use) would be right for this application.
Here is what I have been working on:
Type: All Grain
Date: 8/28/2009
Batch Size: 3.00 gal
Boil Size: 3.43 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Brewhouse Efficiency: 65.00
Ingredients
Amount Item Type % or IBU
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 48.48 %
3.50 lb White Wheat Malt (2.4 SRM) Grain 42.42 %
0.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9.09 %
0.75 oz Saaz [4.00 %] (20 min) Hops 9.6 IBU
1.00 oz Cabernet Sauvignon Oak Chips (Secondary 180.0 days) Misc
1 Pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast-Ale
Beer Profile
Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.25 % Actual Alcohol by Vol: 0.65 %
Bitterness: 9.6 IBU Calories: 43 cal/pint
Est Color: 7.5 SRM Color: Color
My idea is to soak the oak chips in a good cab for basically the entirety of primary (I was thinking about a month in primary), then dump them into secondary and just leave it for at least 6 months.
A few questions now.
Will the roselare play well with a recipe like this and my other concern is with the wood playing too heavy of a role in the final product. I am hoping for a very woodsey and vinous quality, but I don't want it to completely lose any semblance of balance.
Thoughts and critiques?
Here is what I have been working on:
Type: All Grain
Date: 8/28/2009
Batch Size: 3.00 gal
Boil Size: 3.43 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Brewhouse Efficiency: 65.00
Ingredients
Amount Item Type % or IBU
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 48.48 %
3.50 lb White Wheat Malt (2.4 SRM) Grain 42.42 %
0.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9.09 %
0.75 oz Saaz [4.00 %] (20 min) Hops 9.6 IBU
1.00 oz Cabernet Sauvignon Oak Chips (Secondary 180.0 days) Misc
1 Pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast-Ale
Beer Profile
Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.25 % Actual Alcohol by Vol: 0.65 %
Bitterness: 9.6 IBU Calories: 43 cal/pint
Est Color: 7.5 SRM Color: Color
My idea is to soak the oak chips in a good cab for basically the entirety of primary (I was thinking about a month in primary), then dump them into secondary and just leave it for at least 6 months.
A few questions now.
Will the roselare play well with a recipe like this and my other concern is with the wood playing too heavy of a role in the final product. I am hoping for a very woodsey and vinous quality, but I don't want it to completely lose any semblance of balance.
Thoughts and critiques?