Biere de Garde - Beer Recipe - Brewer's Friend

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Biere de Garde

202 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Various
Calories: 202 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Friday January 6th 2017
1.066
1.014
6.9%
23.2
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Finland - Pilsner Malt4.5 kg Pilsner Malt 37 2 68.4%
1.40 kg Finland - Vienna Malt1.4 kg Vienna Malt 36 3 21.3%
0.30 kg Cane Sugar0.3 kg Cane Sugar 46 0 4.6%
164 g Belgian - Aromatic164 g Aromatic 33 38 2.5%
164 g Finland - Cara Plus 100164 g Cara Plus 100 35 38 2.5%
54 g Belgian - Special B54 g Special B 34 115 0.8%
6.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.7 Boil 60 min 16.82 46.5%
10 g Northern Brewer10 g Northern Brewer Hops Pellet 7.7 Boil 15 min 4.17 23.3%
13 g Saaz13 g Saaz Hops Pellet 4.2 Boil 10 min 2.16 30.2%
43 g / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sugarloaf WTP Winneke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 3 15 19 10 12
(CaCl2 6.5g, CaSO4 2.5g, Epsom 2g, Citric 1.9g) in mash,
(CaCl2 2g, DAB 4g, Zinc .1)g in boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike temp 69c Infusion -- 63 °C 30 min
Do not count ramp time Temperature -- 67 °C 30 min
16 L Sparge -- 76 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.9
Mash volume with grains 27.1
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 12 L) 10.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 27.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 33  
Equipment Profile Used: System Default
 
Notes

Yeast starter 2l
Pitch at 18.3c. Let rise after 3 days to 32c (max 35c)
Minimise pressure in fermenter by using foil over bubbler
Save 2l wort to dissolve sugar and add after 3-4 days in fermenter.
If ferm stalls (around 1030) leave at 35c for 3-4 weeks and it should finish.

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  • Last Updated: 2017-01-06 06:55 UTC