Fleur de Lish - Beer Recipe - Brewer's Friend

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Fleur de Lish

231 calories 21.9 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Gilles Noël and Matt Hildebrand
Calories: 231 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
URL: http://www.compete.beer/Competition/results/1
Created: Thursday April 16th 2015
1.075
1.016
7.6%
24.8
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Liquid Malt Extract - Light3.2 kg Liquid Malt Extract - Light - (late boil kettle addition) 35 4 45.1%
450 g Belgian - Munich450 g Munich 38 6 6.3%
450 g Cane Sugar450 g Cane Sugar - (late boil kettle addition) 46 0 6.3%
450 g Dry Malt Extract - Amber450 g Dry Malt Extract - Amber 42 10 6.3%
400 g Belgian - CaraVienne400 g CaraVienne 34 20 5.6%
300 g Corn Sugar - Dextrose300 g Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 4.2%
250 g Belgian - Aromatic250 g Aromatic 33 38 3.5%
250 g Belgian - Biscuit250 g Biscuit 35 23 3.5%
1,350 g Quebecoise Malt1350 g Quebecoise Malt 36 2.25 19%
7,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Northern Brewer30 g Northern Brewer Hops Pellet 6 Boil 60 min 16.98 46.2%
20 g Saaz20 g Saaz Hops Pellet 3.8 Boil 15 min 3.56 30.8%
15 g Northern Brewer15 g Northern Brewer Hops Pellet 6 Boil 15 min 4.21 23.1%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each irish moss Fining Boil 15 min.
0.50 tsp yeast energizer Other Mash 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 569 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Winnipeg, Manitoba, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 35 19 52 83
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 L Sparge -- 64 °C 60 min
6.2 L Sparge -- 76 °C 5 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 30.7 L) 13.4
Mash volume with grains (equipment estimates 30.7 L) 15.2
Grain absorption losses (steeping) -2.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.3 L) 11
Volume increase from sugar/extract (late additions) 2.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 25
Going into fermentor 25
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 13.4  
Equipment Profile Used: System Default
 
Notes

This recipe makes a Biere de Garde that is distinctly malt forward, with a pleasant malt sweetness up front. It finishes dry with a lingering touch of malt sweetness. The finishing gravity will likely be lower than listed above; likely closer to 1.012 - .010. So the final ABV will be in the 8.0% range.
The 300 grams of dextrose is reserved for adding during active fermentation. Add once the kreusen has begun to fall. Likely around day 3 or 4. This will help to achieve the necessary finishing dryness characteristic of this style.

Ferment at 19 and slowly raise temp to 21 C until final gravity is reached. Make sure to give this beer at least 2 weeks in primary, and condition the beer at cellar temps for a minimum of three months, though longer is better as this beer continues to mature and develop for many months.

If you want a slightly more balanced beer reduce or eliminate the Caravienne malt, and up the bittering hops to achieve an IBU of 32 or so.

Quebecoise malt is a malt unique to the province of Quebec. Replace with Belgian Pale malt.

This beer won a Bronze medal in the Belgian Ale category at the 2015 Half Pints Pro Am in Winnipeg, Manitoba, Canada. A BJCP sanctioned brewing competition.



Award Winning Recipe
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  • Last Updated: 2017-03-14 19:15 UTC