Geoff Humphrey's BrewBlog > Recipes > 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).

Yield:

5.00 gallons

Color (SRM/EBC):

10.1/20

Bitterness (Calc):

26.9 IBU

BU/GU:

0.36

Calories:

245 (12 ounces)

ABV:

8.5%

ABW:

6.7%

OG:	1.075
OG (Plato):	18.28° P
FG:	1.011
FG (Plato):	2.89° P
Real Extract:	5.67° P
App. Atten.:	84.2%
Real Atten.:	69%

General Information

Method:	All Grain
Source:	Geoff Humphrey

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

10.25 pounds

Belgian Plisen Malt

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

78.4% of grist

2.00 pounds

German Light Munich Malt

Color (L):	5 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

15.3% of grist

0.75 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

0.07 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

13.07 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.00 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5.00 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	13.1 pounds
Grain Absorbtion:	2.8 gallons
Total Water Needed:	10.5 gallons	6.7 gallons (runoff) + 2.8 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	4.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.1 gallons	10.5 gallons (total water) – 4.3 gallons (mash water)

)

100% of grist

Adjuncts

1.00 pounds

Sucrose (Table Sugar)

Non-Fermentables

1 tsp.	Gypsum @ 60 minutes (Mash)
1 tsp.	Irish Moss @ 15 minutes (Boil)

Hops

1.25 ounces

Styrian Golding

Region:	Yugoslavia, United States
AAU Range:	4 - 7%
Notes:	Similar to Fuggles.
Typical Use:	Bittering, finishing, dry hopping.
Substitution:	Fuggles, Willamette
Example:	All English-style Ale, ESB, Bitter, Lager

6.00% Pellets @ 60 minutes
Type: Bittering
Use: Boil

7.5 AAUs

1.25 ounces

Total Hop Weight

7.5 AAUs

Yeast

White Labs European Ale (WLP011) — Liquid — 1000 ml starter

White Labs European Ale (WLP011) — Liquid — 1000 ml starter

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

Notes

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.

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.

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