Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Lighter Malt Profile with Roselare.. Would it work?
Reply
 
Thread Tools
Old 08-28-2009, 10:37 PM   #1
ace3's carboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Kingwood/Cypress, TX
Posts: 25
Liked 1 Times on 1 Posts

Default Lighter Malt Profile with Roselare.. Would it work?

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?


ace3's carboy is offline
 
Reply With Quote
Old 08-29-2009, 12:27 AM   #2
womencantsail
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Anaheim, CA
Posts: 81
Liked 3 Times on 2 Posts

Default

I'm not too sure about putting that much wood in it.

In most recipes I have seen, they generally use .75 oz for 5 gallons of beer, so 1 oz for 3 gallons is a huge increase. You said that you are going for a very woody beer, but I don't know if that would be too much.


womencantsail is offline
 
Reply With Quote
Old 08-29-2009, 01:22 AM   #3
ace3's carboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Kingwood/Cypress, TX
Posts: 25
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by womencantsail View Post
I'm not too sure about putting that much wood in it.

In most recipes I have seen, they generally use .75 oz for 5 gallons of beer, so 1 oz for 3 gallons is a huge increase. You said that you are going for a very woody beer, but I don't know if that would be too much.
you may be completely right. I haven't wood aged a beer more than a week. My 6 gallon batch of vanilla bourbon porter gets about 5oz of wood. I was somewhat guessing somewhat using reasoning to figure on 1oz for 3 gal. Perhaps .5 oz would be more than ample for a 3 gal batch that will easily see 6+ months. I do want a noticeable wood/cab characteristic on this beer, but won't want it to be the only flavor

Thanks for the feedback
ace3's carboy is offline
 
Reply With Quote
Old 09-09-2009, 09:38 PM   #4
ace3's carboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Kingwood/Cypress, TX
Posts: 25
Liked 1 Times on 1 Posts

Default

since the Roselare seems to be gone or very old if you actually find it anywhere, does anyone have any suggestion of strains that might add a nice medium tart and sourness to something like this?
ace3's carboy is offline
 
Reply With Quote
Old 09-10-2009, 10:49 AM   #5
dreadnatty08
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Washington, DC
Posts: 57
Default

SEASONAL YEAST STRAINS @ Williams Brewing
Williams still carries it, and it's on sale. I'd just build up a moderate starter for it, it's not super old.
I made a 100% Brett L beer with red wine (Beaujolais in particular), 1oz French oak cubes, vanilla beans and 3 cups of wine. I wouldn't bother soaking the ships, just add wine to taste. I'd recommend using at least cubes since this thing will be aging for months and chips would be overdone at that point. It'll turn out well too, though you're going to lose some of the fresh wine flavor. Good luck.
__________________
_______
My Blog: City Brewer
dreadnatty08 is offline
 
Reply With Quote
Old 09-11-2009, 11:15 PM   #6
ace3's carboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Kingwood/Cypress, TX
Posts: 25
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by dreadnatty08 View Post
SEASONAL YEAST STRAINS @ Williams Brewing
Williams still carries it, and it's on sale. I'd just build up a moderate starter for it, it's not super old.
I made a 100% Brett L beer with red wine (Beaujolais in particular), 1oz French oak cubes, vanilla beans and 3 cups of wine. I wouldn't bother soaking the ships, just add wine to taste. I'd recommend using at least cubes since this thing will be aging for months and chips would be overdone at that point. It'll turn out well too, though you're going to lose some of the fresh wine flavor. Good luck.
that's a great idea going on the cubes. I hadn't even thought of that and was just going to go with the regular chips. Has your beer had enough time to get a decent taste off of it and see if the brett l alone provided enough funk?
ace3's carboy is offline
 
Reply With Quote
Old 09-12-2009, 01:59 PM   #7
dreadnatty08
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Washington, DC
Posts: 57
Default

Unlike the two other 100% brett beers I did, this one had the longest and had slightly better attenuation (1.070-1.009). It also has the most tartness of the three and I don't know if it was because of the long fermentation (4 months), oak, wine, or second pitch.
I see your in Alexandria. I live in Columbia Heights in DC and am more than happy to share some brews. OldSock is a good friend of mine too and an excellent brewer. PM me if you're ever interested in hooking up for some homebrew.
__________________
_______
My Blog: City Brewer
dreadnatty08 is offline
 
Reply With Quote
Old 09-12-2009, 06:38 PM   #8
ace3's carboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Kingwood/Cypress, TX
Posts: 25
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by dreadnatty08 View Post
Unlike the two other 100% brett beers I did, this one had the longest and had slightly better attenuation (1.070-1.009). It also has the most tartness of the three and I don't know if it was because of the long fermentation (4 months), oak, wine, or second pitch.
I see your in Alexandria. I live in Columbia Heights in DC and am more than happy to share some brews. OldSock is a good friend of mine too and an excellent brewer. PM me if you're ever interested in hooking up for some homebrew.
I was planning on a long primary, to really dry it out, then oak and wine for a very long secondary.

I would absolutely get together to share some brews. the more quality feedback I get, the better I will become
ace3's carboy is offline
 
Reply With Quote
Old 10-14-2009, 09:25 PM   #9
ace3's carboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Kingwood/Cypress, TX
Posts: 25
Liked 1 Times on 1 Posts

Default

I think I'm pretty much sold on going with a mixture of brett b and l. Going to build up a starter once my local shop gets the yeast in. Hopefully I can get this going by next weekend.
ace3's carboy is offline
 
Reply With Quote
Old 11-10-2009, 12:32 AM   #10
ace3's carboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Kingwood/Cypress, TX
Posts: 25
Liked 1 Times on 1 Posts

Default

feeding my brett starter one last time before wednesday's brew day


It's looking ripe



ace3's carboy is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Starter with Roselare? claphamsa Lambic & Wild Brewing 35 07-24-2012 09:17 PM
Roselare Blend Brandon O Lambic & Wild Brewing 13 06-13-2009 04:12 PM
Roselare blend question derekm Lambic & Wild Brewing 2 06-12-2009 02:52 PM
Beer keeps getting lighter and lighter in primary aeonderdonk Beginners Beer Brewing Forum 11 06-12-2009 01:14 PM
Help me work out a solution for Pils/Wheat Malt conundrum snailsongs All Grain & Partial Mash Brewing 4 04-14-2009 05:24 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS