Biere de Burg 2021 - Beer Recipe - Brewer's Friend

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Biere de Burg 2021

218 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Samwhois75
Calories: 218 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday February 16th 2018
1.067
1.009
7.6%
19.8
8.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Synergy Select Pilsen Malt12 lb Synergy Select Pilsen Malt 38.3 1.8 85.7%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 7.1%
0.75 lb Brown Sugar0.75 lb Brown Sugar 45 15 5.4%
4 oz German - Melanoidin4 oz Melanoidin 37 25 1.8%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Barth-Haas - Brewers Gold1.2 oz Brewers Gold Hops Pellet 5.5 Boil 60 min 17.95 80%
0.30 oz Hallertau Mittelfruh0.3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 1.85 20%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
1/2 RO, 1/2 Galesburg municipal water ph adjusted in mash to 5.3-5.5, sparge water adjusted to under 6 ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 150 °F 149 °F 90 min
Temperature -- 165 °F 12 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.94 g | 19.8 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 8.06 g | 32.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9.35 37.4
Equipment Profile Used: System Default
 
Notes

x5 gallons with 25 gr 34/70 yeast at room temp.
Add 6gr Danstar Kolsch to Dieter yeast batch

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  • Last Updated: 2021-10-05 00:30 UTC