Oerbier Reserva Clone
After years of (quite) successful homemade beers, I would like to give a try to a clone of one of my favourite beers... Oerbier Reserva!
I have some ideas... that I would like to share and discuss with you.
The base: a very high initial gravity worth. How to obtain it? All grain, extract + special grains, or a mix? I'm generally in favour of All Grain, but in this case is hard to obtain a high OG, it takes long boiling time... so probably a lot of candy sugar or extract is needed. So, what if a base of extract + mini-mash and specialty grains are used? And which kind of grains? Spices?
Yeast(s): the idea is to use a strong initial yeast, for the first fermentation, in order to get rid of most sugars... which one do you suggest?
Then for the acetic/lactic flavour, inoculate a colture of Oerbier Reserva grown yeast... and let it maturate for an initial period in a plastic fermenter, then add oak chips or transfer it in a cask...
About Oer yeast, my idea is to make a vertical tasting of last years, take the bests, get the last few drops into the bottles, add malt extract and let it grow...
Oak/cask: this is the question... cask is very expensive (>200€ for 10 liters), oak are not "romantic"... what do you think?
Bottling: without any additional sugar... my experience is that with such heavy beers, like BW, christmas, ... the long-term activity of remaining yeasts and the complex destrines, are usually enough to carbonate beer...
Any suggestion and comment is welcome!