Biere de Garde – All Grain

Statistics

General Info

If you are a fan of Monty Python, your mother was a hamster and your father smelt of elderberries.

The FG in this recipe assumes 85% attenuation. Should start sweet but finish dry. Lower mash temp will help, as well as a very attenuative yeast.

Comments

Fermented in primary for 9 days - 7 days at 65°F and two days at approximately 70°F. Transferred to keg and began lagering process (December 2, 2008).

Malts and Grains

Amount Malt/Grain %
10.25 pounds Belgian Plisen Malt 72.9%
2.00 pounds German Light Munich Malt 14.2%
0.75 pounds Belgian Caravienne Malt 5.3%
0.07 pounds British Black Patent Malt 0.5%
13.07 pounds Total Grain Weight 92.9%

Adjuncts

Amount Adjunct %
1.00 pounds Sucrose (Table Sugar) 7.1%
1.00 pounds Total Adjunct Weight 7.1%

Hops

Amount Hop Time AA
1.10 ounces Styrian Golding 60 min 7.0%
1.10 ounces Total Hop Weight

Yeasts

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.

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Lager:
60 days @ 40° F

Fetchez la Vache

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 4.3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 3.9    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.066 / 16.1° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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