The Beer of Champagnes

[fokram]

I had a weird idea for a beer earlier today.
What if there was a beer that had the fruitiness and dryness of a Saison, the acidity of a Berliner Weisse, the hop aroma of an IPA and the alcohol level of a barleywine? It'd be kind of like champagne, or at least sparkling dry white wine.

Batch size - 10.8L
OG - 1.087
FG - 1.003 (ABV 10.9%)
IBU - 4.2
First pitch - Lactobacillus starter for 3-4 days
Second pitch - Danstar Belle Saison / Other saison yeast

Grains:
2kg - Pilsner Malt
1kg - Clear Candi Sugar
1kg - Light LME

Hops:
1.5g each of Amarillo & Citra - Boil 60 min
48.5g each of Amarillo & Citra - Dry Hop 4 days

Whaddya think?

 

[andrewf1985]

Have you ever heard of Deus? Its the belgian beer that can be served instead of champagne. One on the list to try, at £25 a bottle, maybe just for a special occasion.

Recipe looks good. Like the idea of combining styles

 

[fokram]

Sounds interesting... and expensive haha

Have you ever heard of Deus? Its the belgian beer that can be served instead of champagne. One on the list to try, at £25 a bottle, maybe just for a special occasion.

Recipe looks good. Like the idea of combining styles

 

[DoubleRainbow]

I would definitely add some flame out additions if you want a good hop aroma

 

[Eucrid]

Have you ever heard of Deus? Its the belgian beer that can be served instead of champagne. One on the list to try, at £25 a bottle, maybe just for a special occasion.

Recipe looks good. Like the idea of combining styles

I had some of that for new years. Its great and really interesting.

If you really want the beer to be like champagne why not try bottling with champagne yeast.

 

[fokram]

I would definitely add some flame out additions if you want a good hop aroma

I don't want to add too much hops before the lactobacillus (lactobacilli?) have done their job, since apparently the hop compounds kill/inhibit them.

I had some of that for new years. Its great and really interesting.

If you really want the beer to be like champagne why not try bottling with champagne yeast.

Could be interesting, maybe if I have the patience I could get my methode de champenoise on and try my hand at riddling and disgorging them.

 

[drchris83]

You know, the more knowledgeable of Napoleon's troops, when confronted with Berliner Weisse called it "champagne du nord" - so that would be an obvious choice...

 

[OmmeGerd]

What about doing a kettle sour? Bring it to a boil for a short time to pasteurize, let cool and pitch the bugs. Let it sour for a day or two then do a full boil with more late hops. Finish with yeast.

 

[fokram]

What about doing a kettle sour? Bring it to a boil for a short time to pasteurize, let cool and pitch the bugs. Let it sour for a day or two then do a full boil with more late hops. Finish with yeast.

That's not a bad idea.

 

[Snowden]

This sounds yummy. Let us know how it turns out.