Biere de Garde – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
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%
26.13 pounds Total Grain Weight 92.9%

Adjuncts

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

Hops

Amount Hop Time AA
3.00 ounces Kent Golding 60 min 4.5%
3.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Canadian/Belgian Wyeast 3864 3000 ml

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

Notes:

Water Profile Denver, Colorado

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: 8.7    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.8    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.076 / 18.4° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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