Belgian Bière de Garde - Amber - Beer Recipe - Brewer's Friend

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Belgian Bière de Garde - Amber

633 calories 61.3 g 1 L
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 66% (brew house)
Hop Utilization: 94%
Calories: 633 calories (Per 1L)
Carbs: 61.3 g (Per 1L)
Created: Tuesday February 23rd 2021
1.068
1.015
7.0%
22.0
15.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 65.7%
1.40 kg Munich1.4 kg Munich 37 6 18.4%
0.51 kg German - Melanoidin0.51 kg Melanoidin 37 25 6.7%
0.42 kg New Zealand - Vienna Malt0.42 kg Vienna Malt 39.1 3.45 5.5%
0.12 kg German - Carafa II0.12 kg Carafa II 32 425 1.6%
119.02 g Corn Sugar - Dextrose119.02 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 1.6%
45.40 g Brown Sugar45.4 g Brown Sugar - (late boil kettle addition) 45 15 0.6%
7.61 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 11 Boil 60 min 20.9 40%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.07 30%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 30%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Whirlfloc Fining Boil 15 min.
10 g Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 67 °C 65 °C 60 min
10 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.4
Mash volume with grains 27.3
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 14.8 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 23
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

could also use t-58 or k-97 yeast. Or french saison yeast. Hop and malt bill changed from original, 8/2/24.

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  • Last Updated: 2024-02-10 00:32 UTC