Bière de Garde
BJCP 2021 – 24C
Batch #:
2022-11
Batch Size:
11.00 gallons
Boil Time:
90 min
Brew Date:
September 9, 2022
Statistics
OG:
1.072 17.5° P
FG:
1.010 2.6° P
Real Extract:
5.3° P
Attenuation:
85.1% Apparent – 69.7% Real
Carbonation:
2.4 volumes
Color:
9.3SRM
IBU:
26.1
BU/GU:
0.36
ABV:
8.1%
ABW:
6.4%
Calories:
233 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 21.00 pounds | Platinum Star LOXless Prairie Malt | 71.8% |
| 3.00 pounds | Red X BestMalz | 10.3% |
| 2.25 pounds | Dextrose Briess | 7.7% |
| 1.00 pounds | Acidulated Weyermann | 3.4% |
| 1.00 pounds | Caramunich I Weyermann | 3.4% |
| 1.00 pounds | Carared Weyermann | 3.4% |
| 29.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.75 ounces | Magnum | 60 minutes | Boil | Pellet | 12.1% | |
| 1.75 ounces | Strisslespalt | 15 minutes | Boil | Pellet | 2.9% | |
| 2.25 ounces | Strisslespalt | 5 minutes | Boil | Pellet | 2.9% | |
| 5.75 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 2.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 2.00 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 2.00 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 4.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 1.00 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 1.00 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 1.00 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 2.00 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Golden Ale | White Labs | WLP570 | Liquid |
Equipment Profile Geoff's Electric Equipment
Batch Size:
11.00 gallons
Boil Volume:
12.18 gallons
Boil Time:
90 minutes
Evaporation Rate:
2.46% per hour
Hop Utilization:
100%
Trub Chiller Loss:
0.26 gallons
Mash Profile Single Infusion - High Fermentability
Ideal Grain Temp:
68°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Temperature | Temperature | 60 minutes | 149° F |
Fermentation and Aging
Primary:
1 days @ 66° F
Secondary:
1 days @ 67° F
Tertiary:
1 days @ 68° F
Age:
1 days @ 69° F
General Info
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. Keg conditioning. Prime with 9.5 oz of corn sugar for 10 gallons and a packet of T-58.
