Biere de Garde - Beer Recipe - Brewer's Friend

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Biere de Garde

244 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.106 (recipe based estimate)
Post Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 244 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Sunday December 13th 2020
1.075
1.007
9.0%
19.8
9.3
n/a
55.08
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Munich19 lb Munich $ 1.97 / lb
$ 37.43 		37 6 70.4%
5 lb German - Pilsner5 lb Pilsner $ 1.97 / lb
$ 9.85 		38 1.6 18.5%
2 lb Brown Sugar2 lb Brown Sugar $ 1.00 / lb
$ 2.00 		45 15 7.4%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) $ 1.00 / lb
$ 1.00 		32 0 3.7%
27 lbs / $ 50.28
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz French Aramis3 oz French Aramis Hops Pellet 6 Boil 60 min 19.77 100%
3 oz / $ 0.00
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
$ 4.80 / each
$ 4.80
Attenuation (custom):
87%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 253 B cells required
$ 4.80 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
N/A
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45.5 qt Strike 162 °F 149 °F 60 min
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.42 gal (49.68 qt). Suggest reducing strike water volume to 10.08 gal (40.32 qt) and adding 0.42 gal (1.68 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.75 qt/lb 10.5 42  
Mash volume with grains (equipment estimates 8.42 g | 33.7 qt) 12.42 49.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 0.63 g | 2.5 qt) 0.01 0.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 0.9  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.5 26  
Top off amount 4 16  
Going into fermentor 10.5 42  
Total: 10.51 42.1
Equipment Profile Used: System Default
 
Notes

Influenced by Phil Markowski, "Farmhouse Ales, Culture and Craftsmanship in the Belgian Tradition," (P58).

Gavroche:

Primary 67-69F
Secondary: 28F

Changes in hops, grain bill and yeast that the brewer prefers.

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  • Last Updated: 2021-02-10 14:29 UTC