BB Beer En Garde! - Beer Recipe - Brewer's Friend

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BB Beer En Garde!

226 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.06 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BB
Calories: 226 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Monday September 4th 2023
1.069
1.011
7.6%
23.6
12.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 74.8%
2.50 lb Munich Malt2.5 lb Munich Malt 36.8 7.87 18.7%
2 oz United Kingdom - Black Patent2 oz United Kingdom - Black Patent 27 525 0.9%
12 oz American - Carapils (Dextrine Malt)12 oz American - Carapils (Dextrine Malt) 33 1.8 5.6%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 23.57 100%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
3 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 478 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Med Ale - Brown, Porter, Stout, Dunkelweizen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 0 0 100 100 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.13 gal Strike 160 °F 147 °F 90 min
0.2675 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5.35 21.4  
Mash volume with grains 6.42 25.7  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.06 24.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes

Low mash temp of 147
Lengthen mash to 90"

Ferment at 19 C
Day 3 begin raising temp 0.5 C to day 7 reaching 21 C

Pressurize at 30 psi

Cellar age 2 months??

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  • Last Updated: 2023-09-04 14:21 UTC