Biere de Garde
BJCP 2008 – 16D
Batch #:
2008-33
Brew Date:
November 23, 2008
Cost:
9.50
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent – 69.6% Real
Color:
10.1SRM
IBU:
26.9
BU/GU:
0.38
ABV:
7.4%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 10.25 pounds | Belgian Plisen Malt | 72.9% |
| 2.00 pounds | German Light Munich Malt | 14.2% |
| 0.75 pounds | Belgian Caravienne Malt | 5.3% |
| 0.07 pounds | British Black Patent Malt | 0.5% |
| 1.00 pounds | Sucrose (Table Sugar) | 7.1% |
| 14.07 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.10 ounces | Styrian Golding | 60 minutes | Boil | Pellets | 7.0% | |
| 1.10 ounces | Total Hop Weight | |||||
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
General Info
If you are a fan of Monty Python, your mother was a hamster and your father smelt of elderberries.
The FG in this recipe assumes 85% attenuation. Should start sweet but finish dry. Lower mash temp will help, as well as a very attenuative yeast.
Procedure
- Single infusion mash at 149° F.
- Sparge to collect 6 gallons.
- Total boil: 90 minutes
- Add hops according to schedule
- Cool wort
- 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.
- Rack to secondary.
- Lager and cellar for 35-60 days.
