Biere de Garde
BJCP 2008 – 16D

Statistics

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
2.80 ouncesKent Golding60 minutesBoilLeaf4.4%
2.80 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
Canadian/BelgianWyeast3864Liquid

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

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.
1Mash InInfusion75 minutes150° F

Fermentation and Aging

Primary:
14 days @ 73° 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.