Biere de Garde
BJCP 2008 – 16D
Batch #:
2012-17
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
September 23, 2012
Tap Date:
December 30, 2012
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
69.6% Real
Color:
9.8SRM
IBU:
26.8
BU/GU:
0.38
ABV:
7.4%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 20.50 pounds | German Pilsen Malt (2-Row) | 78.5% |
| 4.00 pounds | German Light Munich Malt | 15.3% |
| 1.50 pounds | Belgian Caravienne Malt | 5.7% |
| 0.13 pounds | American Black Patent | 0.5% |
| 26.13 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 3.00 ounces | Willamette | 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 Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
14 days @ 68° F
Procedure
- 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.
- Alternative yeast: Wyeast Bier de Garde (3725).
