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March Hare

Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Beer & Brewing blog
Calories: 193 calories (Per 16oz)
Carbs: 16.6 g (Per 16oz)
URL: https://beerandbrewing.com/make-your-best-biere-de-mars/

Created: Tuesday January 28th 2020

Original Gravity:

1.059

Final Gravity:

1.010

ABV (standard):

6.3%

IBU (tinseth):

24.5

SRM (morey):

12.1

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Belgian - Pilsner9 lb Pilsner	37	1.6	76.6%
1 lb	Belgian - Munich1 lb Munich	38	6	8.5%
8 oz	Belgian - CaraVienne8 oz CaraVienne	34	20	4.3%
7 oz	Belgian - Wheat7 oz Wheat	38	1.8	3.7%
7 oz	Belgian - Cara 45L7 oz Cara 45L	34	42	3.7%
2 oz	United Kingdom - Black Patent2 oz Black Patent	27	525	1.1%
4 oz	German - Acidulated Malt4 oz Acidulated Malt	27	3.4	2.1%
188 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
22 g	Nugget22 g Nugget Hops		Pellet	14.8	Boil	20 min	24.53	100%
22 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
22 g	Nugget (Pellet) 22 g Nugget (Pellet) Hops		24.53	100%
22 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22 qt	temp rest	Infusion	160 °F	152 °F	65 min
8 qt	dunk sparge	Batch Sparge	160 °F	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
5.70 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.40 g	Epsom Salt	Water Agt	Mash	1 hr.
3.10 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	Fining	Boil	10 min.
2 tsp	yeast nutrient	Other	Boil	10 min.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 227 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 5.99 psi Temp: 38 °F CO₂ Level: 2 Volumes

Target Water Profile

Distilled (default)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
30 qts distilled water; add ½ campden tablet, 3.1g gypsum, 1.4g Epsom salt, 5.7g calcium chloride, 4g baking soda.
Mash Chemistry and Brewing Water Calculator

Notes

Heat 30 qts treated water to 160°; reserve 15 qts for sparging. Place bag in kettle; add malts, stirring gently. Mash for 60 mins at 152°; remove grain bag from kettle, dunk bag in reserved sparge water several times; allow to drain in bucket, squeeze grain bag. Add sparge wort to kettle; bring to boil. Add kettle ingredients per schedule. Chill wort to pitching temp; transfer to fermenter; aerate 10 mins; pitch yeast. Ferment at 60° for 1-2 days. Add a handful (2−3 ozs) of unmilled wheat malt to the fermentor. Allow temp to rise to 67° over a few days; allow to ferment 18-21 days total. Package as usual.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-01-28 23:03 UTC

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 for

Gallons

Cost by

Final Yield

	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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