A Good Old Bière de Garde
197 calories
15.5 g
330 ml
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Magnum10 g Magnum Hops |
|
Pellet |
15 |
First Wort
|
0 min |
11.7 |
3.8% |
|
50 g |
Strisselspalt50 g Strisselspalt Hops |
|
Pellet |
3.5 |
Boil
|
10 min |
6.19 |
19.2% |
|
100 g |
Saaz100 g Saaz Hops |
|
Pellet |
3.5 |
Whirlpool at 80 °C
|
20 min |
8.75 |
38.5% |
|
50 g |
Saaz50 g Saaz Hops |
|
Pellet |
3.5 |
Dry Hop
|
5 days |
|
19.2% |
|
50 g |
Strisselspalt50 g Strisselspalt Hops |
|
Pellet |
3.5 |
Dry Hop
|
5 days |
|
19.2% |
|
260 g
/ $ 0.00
|
Yeast
|
Wyeast - Bier de Garde 3725
|
|
Amount:
|
2 Each |
Cost:
|
|
|
Attenuation (custom):
|
84%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
21 - 35 °C |
Starter:
|
No |
|
Fermentation Temp:
|
23 °C
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
636 B cells required
|
|
|
Imperial Yeast - A20 CITRUS
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
23 °C
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
636 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Light colored and hoppy
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
10 L |
Mix all the grain (18c) for 15-20 min, rest at 45c for 10 min. |
Infusion |
-- |
56 °C |
20 min |
|
|
1* Rest at 45c for 10 min. |
Temperature |
-- |
45 °C |
10 min |
|
4 L |
Boiling water added to bring the mash to 57c. |
Infusion |
-- |
100 °C |
6 min |
|
|
2*Rest |
Temperature |
-- |
57 °C |
6 min |
|
|
2L is transferred to kettle #2 --> is heated to 80C. |
Decoction |
-- |
57 °C |
5 min |
|
4.1 L |
Boiling water added to bring the mash to 65c. |
Infusion |
-- |
100 °C |
10 min |
|
|
3* Rest |
Temperature |
-- |
65 °C |
45 min |
|
|
In ~35 min. 8L is transferred to kettle #2--> is heated to 80C. |
Decoction |
-- |
65 °C |
-- |
|
5.5 L |
Boiling water added to bring the mash to 72c. |
Infusion |
-- |
100 °C |
10 min |
|
|
4* Rest held at 72c for 20 min. |
Temperature |
-- |
72 °C |
20 min |
|
|
Pull first runnings (10L) to kettle #1. begin heating of this kettle for the boil. |
Decoction |
-- |
72 °C |
-- |
|
|
Transfer the contents of kettle #2 (10L) back to the mash tun. At this time the contents of this kettle has reached 80c. |
Infusion |
-- |
80 °C |
-- |
|
|
Mash held at 75C for 20 min. recirculate the wort in the mash tun to clarify. |
Temperature |
-- |
75 °C |
20 min |
|
41 L |
|
Sparge |
-- |
85 °C |
-- |
Starting Mash Thickness:
1 L/kg
|
Quick Water Requirements
| Water |
Liters |
|
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.2 L. Suggest reducing initial water volume to 45.18 L and adding 6.8 L sparge/top-off.
|
|
|
Strike water volume at mash thickness of 1 L/kg
|
12.2 |
|
Mash volume with grains
|
20.3 |
|
Grain absorption losses
|
-12.2 |
|
Remaining sparge water volume (equipment estimates 52.9 L)
|
53.9 |
|
Mash Lauter Tun losses
|
-0.9 |
|
Pre boil volume (equipment estimates 52 L)
|
53 |
|
Volume increase from sugar/extract (late additions)
|
0.2 |
|
Boil off losses
|
-11.4 |
|
Hops absorption losses (first wort, boil, aroma)
|
-0.3 |
|
Post boil Volume
|
40.5 |
|
Hops absorption losses (whirlpool, hop stand)
|
-0.5 |
|
Going into fermentor
|
40 |
|
Total:
|
66.1
|
| Equipment Profile Used: |
System Default |
"A Good Old Bière de Garde" Bière de Garde beer recipe by Wild Sensing Brewing. All Grain, ABV 7.36%, IBU 26.64, SRM 7.09, Fermentables: (Pale 6-Row, Unmalted Wheat, Belgian Candi Syrup - Golden (5L), Special B) Hops: (Magnum, Strisselspalt, Saaz) Other: (Calcium Chloride, Epsom Salt, Gypsum, Lactic acid, Table Salt)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-12-08 13:19 UTC
