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

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Castelain Bière de Garde

269 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Paul Zocco (Zok)
Calories: 269 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
URL: https://beerandbrewing.com/biere-de-garde-in-the-style-of-castelain-recipe/
Created: Saturday December 9th 2017
1.081
1.019
8.2%
22.6
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb German - Pilsner13 lb Pilsner 38 1.6 83.2%
12 oz American - Caramel / Crystal 10L12 oz Caramel / Crystal 10L 35 10 4.8%
12 oz Belgian Candi Sugar - Clear/Blond (0L)12 oz Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.8%
12 oz Canadian - Honey Malt12 oz Honey Malt 37 25 4.8%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.4%
250 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 6.9 Boil 60 min 22.63 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash --
1 g Calcium Chloride Water Agt Mash --
1 each Whirfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 305 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.65 gal Infusion -- 152 °F 75 min
4.75 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.65 18.6  
Mash volume with grains 5.84 23.4  
Grain absorption losses -1.86 -7.4  
Remaining sparge water volume (equipment estimates 4.44 g | 17.7 qt) 4.96 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.98 g | 27.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.61 38.4
Equipment Profile Used: System Default
 
Notes

Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks.

The number from the Recipe at the link were way off. Scaled it down even further to get to the correct OG/FG and ABV

Last Updated and Sharing
 
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  • Last Updated: 2017-12-09 17:48 UTC