Bière de Garde Ambree - Beer Recipe - Brewer's Friend

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Bière de Garde Ambree

212 calories 20.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.6725 liters
Post Boil Size: 12.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 212 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Sunday January 8th 2023
1.069
1.015
7.0%
23.9
10.0
5.4
0.93
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.74 kg Dingemans - Belgian Pilsner Malt2.73679 kg Belgian Pilsner Malt 37 1.6 85%
0.21 kg BE - Biscuit Malt0.205296 kg Biscuit Malt 2.89 € / kg
0.59 € 		35 23.04 6.4%
0.17 kg Weyermann - Caramunich Type 20.169825 kg Caramunich Type 2 34 45 5.3%
0.11 kg Belgian Candi Sugar - Amber/Brown (60L)0.106005 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 3.3%
3.22 kg / 0.59 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Styrian Goldings21 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 23.85 60.9%
13.50 g Saaz13.5 g Saaz Hops Pellet 3.5 Boil 0 min 39.1%
34.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss 0.11 € / g
0.23 € 		Fining Boil 15 min.
2.50 g Nutrisal 0.04 € / g
0.11 € 		Other Boil 15 min.
1.40 g Gypsum Water Agt Mash 1 hr.
3.49 ml Lactic acid Water Agt Mash 1 hr.
0.34 €
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
80 Milliliters
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 202 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 73.8 g       Temp: 20 °C       CO2 Level: 2.4 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
9.5 L Infusion 69 °C 67 °C 60 min
6.3 L Sparge 70 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.5 L) 19.3
Mash volume with grains (equipment estimates 23.4 L) 21.3
Grain absorption losses -2.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 17.8 L) 15.7
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 12 L) 12.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 12.5 L) 12
Total: 19.3  
Equipment Profile Used: System Default
 
Notes

Ferment at 19c and raise the temperature to 21C as fermentation slows. Cold crash and lager for 1 month at 1C.

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  • Last Updated: 2023-01-08 18:27 UTC