Red Keep Bière de Garde - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Red Keep Bière de Garde

233 calories 20.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Krzysztof Lasocki
Hop Utilization: 99%
Calories: 233 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Tuesday November 24th 2020
1.071
1.013
7.6%
24.2
10.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Viking - Vienna13.5 lb Vienna 37 3.6 95.8%
8 oz Briess - Aromatic Munich Malt 20L8 oz Aromatic Munich Malt 20L 35.4 20 3.5%
1.40 oz Viking - Roasted Barley1.4 oz Roasted Barley 32.7 340 0.6%
225.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 15 Boil 60 min 19.27 33.3%
0.40 oz Willamette0.4 oz Willamette Hops Pellet 4.5 Boil 20 min 3.5 33.3%
0.40 oz Styrian Goldings0.4 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 1.41 33.3%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden tablet Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5.81 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.8 oz       Temp: 45 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Los Altos CA, USA; Glacier Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 0 6 3 0 11
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.28 gal Strike 164 °F 154 °F 60 min
4.4 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.28 21.1  
Mash volume with grains 6.41 25.6  
Grain absorption losses -1.76 -7  
Remaining sparge water volume (equipment estimates 4.52 g | 18.1 qt) 3.73 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.5 22  
Total: 9.01 36
Equipment Profile Used: System Default
 
Notes

Mash at 154° F (68° C) with a pH of 5.3. Boil 90 minutes. Pitch a strong starter of Belgian Abbey II ale yeast and ferment at 63° F (17° C). When final gravity is reached, rack and chill beer to 48° F (9° C), and hold at that temperature for four weeks. Bottle with 3 oz (85 g) cane sugar per 5 gallons. When full carbonation is reached, cellar for at least one month.

Last Updated and Sharing
 
924
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-03 21:54 UTC