Rob's Bier de Garde - Beer Recipe - Brewer's Friend

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Rob's Bier de Garde

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 10 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Rob Ruiz
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday October 15th 2022
1.054
1.012
5.6%
54.9
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Belgian - Pilsner19 lb Pilsner 37 1.6 90.5%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 9.5%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Brewer's Gold3 oz Brewer's Gold Hops Leaf/Whole 9 Boil 60 min 50.2 60%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 3.5 Boil 10 min 4.72 40%
5 oz / $ 0.00
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
2 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 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
20 qt Hold for 15 min, Strike 113 °F 113 °F 15 min
Add boiling water. Heat as needed. Infusion -- 145 °F 20 min
Sparge to collect 13 gal. Fly Sparge -- 168 °F --
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.19 36.8  
Mash volume with grains 10.87 43.5  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume 6.69 26.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.69 g | 46.8 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 11.31 g | 45.3 qt) 10 40  
Estimated amount in fermentor 10 40  
Total: 15.88 63.5
Equipment Profile Used: System Default
 
Notes

Chill to 70deg, oxygenate, and pitch yeast.
Ferment at 72deg until fermentation complete, approx. 5 days.
Cool beer at 54deg for 2 weeks.
Cool beer to 40deg and condition an additional week.

Recipe from March-April 2017 BYO pg. 80

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  • Last Updated: 2022-10-15 16:28 UTC