Biere de Garde
BJCP 2008 – 16D
Batch #:
2016-05
Batch Size:
5.00 gallons
Boil Time:
90 min
Brew Date:
July 17, 2016
Tap Date:
September 3, 2016
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:
10.7SRM
IBU:
26.5
BU/GU:
0.38
ABV:
8.1%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 10.25 pounds | Belgian Plisen Malt | 72.9% |
| 2.00 pounds | German Dark Munich Malt | 14.2% |
| 0.75 pounds | Belgian Caravienne Malt | 5.3% |
| 0.06 pounds | British Black Patent Malt | 0.4% |
| 1.00 pounds | Sucrose (Table Sugar) | 7.1% |
| 14.06 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Kent Golding | 60 minutes | Boil | Leaf | 5.0% | |
| 1.25 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Antwerp Ale | White Labs | WLP515 | Liquid |
Equipment Profile 8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
5.00 gallons
Boil Volume:
6.50 gallons
Evaporation Rate:
11.00% 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
Top Up Water:
0.00 gallons
Trub Chiller Loss:
0.50 gallons
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:
3 days @ 64° F
Secondary:
11 days @ 70° F
General Info
2000 ml starter. Manufacture date on yeast packet was November 2015 (!). Will do a two step starter to build cell count.
Procedure
- Target pre-boil gravity of 1.052
- Add yeast at 64 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.
- Preferred yeast, WLP072 (French Ale), was not available.
