I've decided to try a Biere de Garde and would like to keep it as traditional as possible. My ancestors came to Quebec, Canada, from northern France in the 17th century and I'd like to imitate a brew they may have enjoyed.
In the interest of keeping things authentic, I'd like to use Strisslespalt leaf hops. I know they're considered an aroma hop. What should I use for bittering? Also, I'm finding a lot of conflicting info for what yeast to use and how to age it. Some suggest cold conditioning with ale yeast. Some say lager yeast at room temperature. Any suggestions?
Here's the recipe for 5.5 gallons without hops and yeast:
7.5 lbs pale malt 48.39%
3.5 lbs Wheat malt 22.58%
3 lbs Munich malt 10L 19.35%
1 lbs Flaked Oats 6.45%
.5 lbs Crystal 120L 3.23%
OG: 1.072 FG: 1.019 ABV: 7.02% SRM: 11.9
In the interest of keeping things authentic, I'd like to use Strisslespalt leaf hops. I know they're considered an aroma hop. What should I use for bittering? Also, I'm finding a lot of conflicting info for what yeast to use and how to age it. Some suggest cold conditioning with ale yeast. Some say lager yeast at room temperature. Any suggestions?
Here's the recipe for 5.5 gallons without hops and yeast:
7.5 lbs pale malt 48.39%
3.5 lbs Wheat malt 22.58%
3 lbs Munich malt 10L 19.35%
1 lbs Flaked Oats 6.45%
.5 lbs Crystal 120L 3.23%
OG: 1.072 FG: 1.019 ABV: 7.02% SRM: 11.9