Biere de Garde – All Grain

Statistics

Comments

Pitched yeast at 74°F - climbed to 80°F by the end of the first full day of fermentation.

OG was without the added sugar. Added turbinado sugar 2 days after fermentation began.

Malts and Grains

Amount Malt/Grain %
20.50 pounds German Pilsen Malt (2-Row) 78.5%
4.00 pounds German Light Munich Malt 15.3%
1.50 pounds Belgian Caravienne Malt 5.7%
0.13 pounds American Black Patent 0.5%
26.13 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
3.00 ounces Willamette 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 Single Infusion Mash, Light Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Highlands Ranch, 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.
  • Alternative yeast: Wyeast Bier de Garde (3725).

Fermentation and Aging

Primary:
14 days @ 68° F
Lager:
60 days @ 32° 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: