I picked up a Tardif de Bourgogne rhizome this year, and I know it's a long way off, and that I am counting my hop cones before they flower, but I wanted to find a killer recipe for my Tardif for winter '08. I can find very little information on this cultivar, and little information about "French-style" lagers.
There's quite a bit of detailed info on the chemical composition of Tardif here: http://www.ars.usda.gov/SP2UserFiles/perso...chem/21169.html. Based on the composition, it seems it should behave pretty similarly to Strisselspalt (if you ignore the freaky 1991 batch, which is bound to be a typo).
I figure I'm going to be using the Tardif as an aromatic, and I'll primarily be using Pilsener malt. Does anyone have any thoughts on what kind of body I should be going for if I want to do a "French"? What bittering hops would work? Should I be boiling or dry-hopping the Tardif?
Does anyone have any killer lager recipes from last year's crop?
There's quite a bit of detailed info on the chemical composition of Tardif here: http://www.ars.usda.gov/SP2UserFiles/perso...chem/21169.html. Based on the composition, it seems it should behave pretty similarly to Strisselspalt (if you ignore the freaky 1991 batch, which is bound to be a typo).
I figure I'm going to be using the Tardif as an aromatic, and I'll primarily be using Pilsener malt. Does anyone have any thoughts on what kind of body I should be going for if I want to do a "French"? What bittering hops would work? Should I be boiling or dry-hopping the Tardif?
Does anyone have any killer lager recipes from last year's crop?