Biere de Garde - Beer Recipe - Brewer's Friend

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Biere de Garde

224 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rob Ruiz
Hop Utilization: 99%
Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Sunday January 16th 2022
1.067
1.020
6.2%
18.5
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21.50 lb Weyermann - Pilsner21.5 lb Pilsner 36 1.5 79.6%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 7.4%
1 lb Dingemans - Special B1 lb Special B 33.1 125 3.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 1.9%
2 lb Candi Syrup - Belgian Candi Syrup - D-452 lb Belgian Candi Syrup - D-45 - (late fermenter addition) 32 45 7.4%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 0 min 20%
3 oz Tettnanger3 oz Tettnanger Hops Pellet 4.5 Boil 30 min 18.46 80%
3.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 10 min.
0.50 tsp Yeast Nutrient Other Mash 10 min.
 
Yeast
- Imperial B48 Triple Double
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 217 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.81 gal Strike 151 °F 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.39 gal (49.56 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.39 gal (1.56 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.81 31.3  
Mash volume with grains 9.81 39.3  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 7.95 g | 31.8 qt) 7.56 30.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.39 g | 49.6 qt) 12 48  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.38 61.5
Equipment Profile Used: System Default
 
Notes

Ferment at 70 deg until terminal gravity is reached adding Candi Syrup 3 days into fermentation. Lager at 35 deg for 8 weeks.

Reciped from Nick Lockwood @ Longmont CO Zymurgy July/August 2020

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  • Last Updated: 2022-01-16 02:56 UTC