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Bière de Garde
BJCP 2021 – 24C
Batch Size:
11.00 gallons
Statistics
Attenuation:
88.9% Apparent – 73% Real
Fermentables
| Amount |
Fermentable |
% of Grist |
| 22.00 pounds |
Pilsen Dingemans |
70% |
| 5.00 pounds |
Munich II Weyermann |
15.9% |
| 2.00 pounds |
Dextrose Briess |
6.4% |
| 1.75 pounds |
Carared Weyermann |
5.6% |
| 0.50 pounds |
Acidulated Weyermann |
1.6% |
| 0.19 pounds |
Carafa Special III Weyermann |
0.6% |
| 31.44 pounds
| Total Fermentable Weight
| 100%
|
Hops
| Amount |
Hop |
Time |
Use |
Form |
AA |
| 2.50 ounces | Magnum | 60 minutes | Boil | Pellet | 10.8% |
| 1.50 ounces | Tettnang | 10 minutes | Boil | Pellet | 4.5% |
| 4.00 ounces |
Total Hop Weight |
Non-Fermentables
| Amount |
Non-Fermentable |
Type |
Use |
Time |
| 1.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 1.50 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 1.00 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 10.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.65 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 0.98 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 0.65 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 3.00 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Form |
| Canadian/Belgian Ale | Wyeast | 3864 | Liquid |
Equipment Profile Geoff's Electric Equipment
Batch Size:
11.00 gallons
Boil Volume:
12.18 gallons
Evaporation Rate:
2.46% per hour
Trub Chiller Loss:
0.26 gallons
Mash Profile Single Infusion - High Fermentability
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
| 1 | Temperature | Temperature | 60 minutes | 149° F |
Fermentation and Aging
Secondary:
2 days @ 64° F
General Info
New fermentation procedure. Old one was: Add yeast at 66 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 70. Finish fermentation at that temperature. Lager and cellar for 35-60 days.