Biere de Garde – All Grain

Statistics

General Info

If you are a fan of Monty Python, your mother was a hamster and your father smelt of elderberries.

The FG in this recipe assumes 85% attenuation. Should start sweet but finish dry. Lower mash temp will help, as well as a very attenuative yeast.

Comments

Fermented in primary for 9 days - 7 days at 65°F and two days at approximately 70°F. Transferred to keg and began lagering process (December 2, 2008).

Malts and Grains

Amount Malt/Grain %
10.25 pounds Belgian Plisen Malt 78.4%
2.00 pounds German Light Munich Malt 15.3%
0.75 pounds Belgian Caravienne Malt 5.7%
0.07 pounds British Black Patent Malt 0.5%
13.07 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
1.10 ounces Styrian Golding 60 min 7.0%
1.10 ounces Total Hop Weight

Yeasts

Procedure

  • Single infusion mash at 149° F.
  • Sparge to collect 6 gallons.
  • Total boil: 90 minutes
  • Add hops according to schedule
  • Cool wort
  • Add yeast at 66 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 70. Finish fermentation at that temperature.
  • Rack to secondary.
  • Lager and cellar for 35-60 days.

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Lager:
60 days @ 40° F

Fetchez la Vache

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 4.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: