Biere de Garde – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
20.50 pounds Belgian Plisen Malt 78.5%
4.00 pounds German Dark Munich Malt 15.3%
1.50 pounds Belgian Caravienne Malt 5.7%
0.13 pounds British Black Patent Malt 0.5%
26.13 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.00 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
3.00 ounces Kent Golding 60 min 4.5%
3.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Canadian/Belgian Wyeast 3864 3000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Notes:

Water Profile Denver, Colorado

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: 8.7                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.3    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: