Biere de Garde
BJCP 2008 – 16D
Batch #:
2009-14
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
July 5, 2009
Tap Date:
September 5, 2009
Statistics
OG:
1.080 19.3° P
FG:
1.010 2.6° P
Real Extract:
5.6° P
Attenuation:
86.5% Apparent
71% Real
71% Real
Color:
10.7SRM
IBU:
26.5
BU/GU:
0.33
ABV:
8.4%
ABW:
7.3%
Calories:
259 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 20.50 pounds | Belgian Plisen Malt | 72.9% |
| 4.00 pounds | German Dark Munich Malt | 14.2% |
| 1.50 pounds | Belgian Caravienne Malt | 5.3% |
| 0.13 pounds | British Black Patent Malt | 0.5% |
| 2.00 pounds | Sucrose (Table Sugar) | 7.1% |
| 28.13 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 3.00 ounces | Kent Golding | 60 minutes | Boil | Pellets | 4.5% | |
| 3.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Canadian/Belgian | Wyeast | 3864 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Canadian/Belgian
Notes:
This strain has a classic profile producing mild phenolics which increase with higher fermentation temperatures. It has a low ester profile with a dry, slightly tart finish. This strain is alcohol tolerant while producing complex & well balanced be
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
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.
