Biere de Garde
BJCP 2008 – 16D
Batch #:
2017-10
Batch Size:
5.00 gallons
Boil Time:
90 min
Brew Date:
June 25, 2017
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:
12.6SRM
IBU:
31.7
BU/GU:
0.4
ABV:
9.6%
ABW:
7.3%
Calories:
259 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 10.50 pounds | German Pilsen Malt (2-Row) | 72.2% |
| 2.18 pounds | German Dark Munich Malt | 15% |
| 0.81 pounds | German CaraMunich Malt I | 5.6% |
| 0.06 pounds | British Black Patent Malt | 0.4% |
| 1.00 pounds | Sucrose (Table Sugar) | 6.9% |
| 14.55 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Magnum | 60 minutes | Boil | Pellets | 12.0% | |
| 1.00 ounces | Tettnanger | 20 minutes | Boil | Pellets | 3.0% | |
| 1.50 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Biere de Garde | Wyeast | 3725 | 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, Extra Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 90 minutes | 147° F |
Fermentation and Aging
Primary:
3 days @ 64° F
Secondary:
11 days @ 67° F
Procedure
- Make a syrup of the sugar (to pasteurize) and add cooled to primary after 2-3 days post-pitch
- Add yeast at 64 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 67. Finish fermentation at that temperature.
- Lager and cellar for 35-60 days.
