Biere de Garde – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
18.00 pounds Belgian Plisen Malt 70.2%
6.00 pounds German Light Munich Malt 23.4%
1.50 pounds Belgian Caravienne Malt 5.9%
0.13 pounds American Black Patent 0.5%
25.63 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.00 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 12.1%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Biere de Garde Wyeast 3725 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 Single Infusion Mash, Extra Light Bodied Beer, No Mash Out

Notes:

Low mash temperature for extra dry styles.

Mash Steps

# Name Time Temp. Description
1 Mash In 90 min. 147°F

Add 100% of mash water at 159° F / 70.5° C

Water Profile Denver, Colorado

Procedure

  • 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.
  • Lager and cellar for 35-60 days.

Fermentation and Aging

Primary:
14 days @ 73° F
Lager:
60 days @ 32° F

Fetchez la Vache

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 8.5                                                                                                                 
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: