New Guard Biere De Garde - Beer Recipe - Brewer's Friend

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New Guard Biere De Garde

232 calories 19.1 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: 6.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 19.1 g (Per 12oz)
Created: Saturday April 18th 2020
1.071
1.011
7.9%
21.5
12.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - Synergy Select Pilsen Malt9 lb Synergy Select Pilsen Malt 38.3 1.8 62.1%
2 lb Briess - Goldpils Vienna Malt2 lb Goldpils Vienna Malt 36.8 3.5 13.8%
2 lb Briess - Bonlander Munich Malt 10L2 lb Bonlander Munich Malt 10L 35.9 10 13.8%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 3.4%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Aramis0.5 oz Aramis Hops Pellet 8.1 Boil 60 min 13.43 25%
1.50 oz Aramis1.5 oz Aramis Hops Pellet 8.1 Boil 5 min 8.03 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Mash Strike 166 °F 152 °F 60 min
4.3 gal Sparge Sparge 180 °F 172 °F 30 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 5.06 20.3  
Mash volume with grains (equipment estimates 5.94 g | 23.8 qt) 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.67 g | 14.7 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Going into fermentor 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Of the classic styles to come from France, Biere De Garde is by far the most popular. Brewed with either ale or lager yeast, keep this beer cool and cellared. For this style, the New French hop Aramis works very well.

  1. Bring 4.1 gallons of water to 166 deg F.
  2. Mash grains at 152 deg F for 1 hour.
  3. Heat 4.3 gallons of sparge water in a kettle.
  4. Sparge and collect 6.3 gallons in kettle, bring to boil.
  5. Add 0.5 oz Aramis hops and 1 lb Amber Candi Sugar.
  6. After 50 minutes add yeast nutrient.
  7. After 5 minutes add1.5 oz Aramis hops.
  8. Turn off heat. Cool beer to 75 deg F. Transfer to fermentor.
  9. Pitch two packs of White Labs WLP545 Belgian Strong Ale yeast.

    Primary Fermentation: 2 weeks at 66-68 deg F.
    Secondary Fermentation: 4-8 weeks at 66-68 deg F.
    Force carbonate or bottle condition.
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  • Last Updated: 2020-05-06 18:59 UTC