Biere de Garde – All Grain

Statistics

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)

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1 tsp. Irish Moss 15 minutes

Hops

Amount Hop Time AA
1.25 ounces Styrian Golding 60 min 6.0%
1.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
European Ale (WLP011) White Labs Liquid 1000 ml starter

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

Notes

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.