Biere de Garde – All Grain

Statistics

General Info

2000 ml starter. Manufacture date on yeast packet was November 2015 (!). Will do a two step starter to build cell count.

 

Comments

Woah. Attenuated much more than I would have imagined. 1.070 to 1.008 in 12 days. Hope it's not too dry. Should have taken a gravity reading at 7-8 days.

Followed 1 degree every day schedule from pitching temp at 64 degrees to 71 degrees for first 7 days. Finished out at 71 for final week. Still, should have taken reading after 7-8 days and halted fermentation at 1.010 or so.

Lost 3-4 gallons to a malfunctioning ball valve. SHIT! Tasted good in this early stage. Will make again. Dammit.

Malts and Grains

Amount Malt/Grain %
10.25 pounds Belgian Plisen Malt 78.5%
2.00 pounds German Dark Munich Malt 15.3%
0.75 pounds Belgian Caravienne Malt 5.7%
0.06 pounds British Black Patent Malt 0.5%
13.06 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
1.25 ounces Kent Golding 60 min 5.0%
1.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Antwerp Ale White Labs WLP515 2000 ml

Equipment Profile 8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash 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

  • Target pre-boil gravity of 1.052
  • Add yeast at 64 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.
  • Preferred yeast, WLP072 (French Ale), was not available.

Fermentation and Aging

Primary:
3 days @ 64° F
Secondary:
11 days @ 70° F
Lager:
60 days @ 32° F

Fetchez la Vache

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 4.3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 3.9    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 90    
OG: 1.070 / 17.1° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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