Brew Log History
Target 19°C
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
30 g |
Northern Brewer30 g Northern Brewer Hops |
|
Pellet |
6 |
Boil
|
60 min |
16.98 |
46.2% |
|
20 g |
Saaz20 g Saaz Hops |
|
Pellet |
3.8 |
Boil
|
15 min |
3.56 |
30.8% |
|
15 g |
Northern Brewer15 g Northern Brewer Hops |
|
Pellet |
6 |
Boil
|
15 min |
4.21 |
23.1% |
|
65 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6.2 L |
|
Sparge |
-- |
64 °C |
60 min |
|
6.2 L |
|
Sparge |
-- |
76 °C |
5 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
irish moss
|
|
Fining |
Boil |
15 min. |
|
0.50 tsp |
yeast energizer
|
|
Other |
Mash |
15 min. |
Target Water Profile
Winnipeg, Manitoba, Canada
Notes
This recipe makes a Biere de Garde that is distinctly malt forward, with a pleasant malt sweetness up front. It finishes dry with a lingering touch of malt sweetness. The finishing gravity will likely be lower than listed above; likely closer to 1.012 - .010. So the final ABV will be in the 8.0% range.
The 300 grams of dextrose is reserved for adding during active fermentation. Add once the kreusen has begun to fall. Likely around day 3 or 4. This will help to achieve the necessary finishing dryness characteristic of this style.
Ferment at 19 and slowly raise temp to 21 C until final gravity is reached. Make sure to give this beer at least 2 weeks in primary, and condition the beer at cellar temps for a minimum of three months, though longer is better as this beer continues to mature and develop for many months.
If you want a slightly more balanced beer reduce or eliminate the Caravienne malt, and up the bittering hops to achieve an IBU of 32 or so.
Quebecoise malt is a malt unique to the province of Quebec. Replace with Belgian Pale malt.
This beer won a Bronze medal in the Belgian Ale category at the 2015 Half Pints Pro Am in Winnipeg, Manitoba, Canada. A BJCP sanctioned brewing competition.
Award Winning Recipe
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-03-14 19:15 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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