Author Topic: Black Champagne  (Read 1425 times)

Offline narcout

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Black Champagne
« on: February 27, 2012, 08:20:32 PM »
The idea is a black, dry, lively beer with a touch of light fruit and slightly tart finish.

This is my initial stab at the recipe:

9 lbs. Belgian Pilsner
.75 lbs. Carafa III (Added during the sparge)
1.75 lbs. Organic Cane Sugar

1.5 oz. Styrian Goldings (60 min.)

Wyeast 1388 Beglian Strong Ale (the Duvel strain)

OG: Around 1.056
FG: Hopefully between 1.006 and 1.008
IBU: 26
SRM: 28
ABV: Between 6.25 and 6.5%

Thoughts?

Offline euge

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Re: Black Champagne
« Reply #1 on: February 27, 2012, 10:26:09 PM »
Yeah! I like this concept. Brew it.
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Online morticaixavier

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Re: Black Champagne
« Reply #2 on: February 27, 2012, 11:51:05 PM »
for sure! are you going to riddle and purge it ala drew's article?
"Creativity is the residue of wasted time" - A. Einstein

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Offline phillamb168

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Re: Black Champagne
« Reply #3 on: February 28, 2012, 02:20:44 AM »
I was wondering about méthode champenoise the other day, I have these wine save flip-top 'corks' that have a lever-actuated expanding rubber ring that allows you to effectively re-cork a bottle. Would those work in this case? Seems like a waste of cork (and lots more work/potential for error) to use real cork before you're clearing the yeast.
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Offline pyrite

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Re: Black Champagne
« Reply #4 on: February 28, 2012, 08:36:01 AM »
I think you're on to something. Have you ever had Black Orchard, a black/dark Belgian style ale from the Bruery?  They don't make it any longer, but when they did, I felt like it had brut like qualities. 
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Online morticaixavier

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Re: Black Champagne
« Reply #5 on: February 28, 2012, 08:37:58 AM »
I was wondering about méthode champenoise the other day, I have these wine save flip-top 'corks' that have a lever-actuated expanding rubber ring that allows you to effectively re-cork a bottle. Would those work in this case? Seems like a waste of cork (and lots more work/potential for error) to use real cork before you're clearing the yeast.

you use a crown cap before clearing the yeast. then replace with a cork after purging the 'plug'. I don't know if those wine saver corks would work.
"Creativity is the residue of wasted time" - A. Einstein

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Offline jmcamerlengo

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Re: Black Champagne
« Reply #6 on: February 28, 2012, 09:37:30 AM »
This seems like a fantastic idea!
Jason
-Head Brewer, Brewtus Brewers in the Shenango Valley. Hopefully opening a brewpub/nano brewery in the next couple years.

Online mtnrockhopper

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Re: Black Champagne
« Reply #7 on: February 28, 2012, 09:49:35 AM »
Sounds great. I'd shoot higher on the alcohol, 8-9%, 6% doesn't say champagne to me. But that's me.
Jimmy K

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Offline bluesman

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Re: Black Champagne
« Reply #8 on: February 28, 2012, 10:23:53 AM »
Sort of sounds like a Dark Infinium...which would probably be pretty tasty IMO.
Ron Price

Offline dbeechum

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Re: Black Champagne
« Reply #9 on: February 29, 2012, 09:18:47 AM »
Is this where I get to step in and play "expert"? :)

I leave this here: Methode Champenoise for Beer. The first in a series of dumb experiments!
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