Geoff Humphrey's BrewBlog > Brew Sessions > Fetchez la Vache [Biere de Garde]

Fetchez la Vache

Specifics

Style:

Category:	Belgian and French Ale
Number:	16D

A fairly strong, malt-accentuated, lagered artisanal farmhouse beer.

Commercial Examples: Jenlain (amber), Jenlain Bière de Printemps (blond), St. Amand (brown), Ch’Ti Brun (brown), Ch’Ti Blond (blond), La Choulette (all 3 versions), La Choulette Bière des Sans Culottes (blond), Saint Sylvestre 3 Monts (blond), Biere Nouvelle (brown), Castelain (blond), Jade (amber), Brasseurs Bière de Garde (amber), Southampton Bière de Garde (amber), Lost Abbey Avante Garde (blond).

Brew Date:

July 5, 2009

Tap Date:

September 5, 2009

Yield:

10 gallons

Color (SRM/EBC):

10.7/21.1

Bitterness (Calc):

26.5 IBU (Rager)

BU/GU:

0.35

Calories:

248 (12 ounces)

Conditioning:

Keg

ABV:

8.5%

ABW:

6.7%

Batch No:	14-2009
OG:	1.076
OG (Plato):	18.42° P
Target OG:	1.070
Reading 1:	1.025 (14 days)
FG:	1.012
FG (Plato):	3.07° P
Target FG:	1.012
Real Extract:	5.84° P
App. Atten.:	83.4%
Real Atten.:	68.3%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

20.50 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

78.5% of grist

4.00 pounds

German Dark Munich Malt

Color (L):	9 °L
Info/Use:	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

15.3% of grist

1.50 pounds

Belgian Caravienne Malt

Color (L):	22 °L
Info/Use:	Light crystal malt. Used in lighter Abbey or Trappist style ales.

5.7% of grist

0.13 pounds

British Black Patent Malt

Color (L):	500 °L
Info/Use:	Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

0.5% of grist

26.13 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	12.4 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 2 gallons (boil evaporation)
Grain Amount:	26.1 pounds
Grain Absorbtion:	5.6 gallons
Total Water Needed:	19 gallons	12.4 gallons (runoff) + 5.6 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	8.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	10.3 gallons	19 gallons (total water) – 8.7 gallons (mash water)

)

100% of grist

Adjuncts

2.00 pounds

Sucrose (Table Sugar)

Hops

3.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target, Progress
Example:	All English style ales, ESB, Bitter

4.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

13.5 AAUs

3.00 ounces

Total Hop Weight

13.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Canadian/Belgian
Manufacturer:	Wyeast
Product ID:	3864
Type:	Ale
Flocculation:	Medium
Attenuation:	75-79%
Alcohol Tolerance:	High
Temperature Range:	65–80°F
Amount:	3000 ml

Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
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, Batch Sparge

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	27.8	Efficiency:	82.3%
Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile

Highlands Ranch, Colorado

Calicum:	31.4 ppm
Bicarbonate:	56.9 ppm
Sulfate:	41.1 ppm
Chloride:	0.9 ppm
Sodium:	27.0 ppm
Magnesium:	3.5 ppm
PH:	5.4%
Notes:	Filtered through standard charcoal system.

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.

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

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

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Bottle Label

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Awards & Competitions

Entry Name:	Fetchez la Vache
Competition:	Biere de Rock
Date:	Dec 5, 2009
Style:	Biere de Garde
Place:	2nd (Silver)

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