BrewBlog: Biere de Garde 2012
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: March 3, 2012
Tap Date: May 5, 2012
Yield: 12 gallons
Reference
Color (SRM/EBC):
11.2/22.1
Bitterness (Calc): 27.8 IBU (Daniels)
BU/GU: 0.38
Calories: 239 (12 ounces)
ABV: 8.8%
ABW: 6.9%
OG: 1.074
OG (Plato): 17.97° P
Target OG: 1.078
Reading 1: 1.014  (21 days)
Reading 2: 1.008  (46 days)
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.010
Real Extract: 4.93° P
App. Atten.: 88.6%
Real Atten.: 72.6%
Status: Bottled
General Information
Method: All Grain

This is a slight deviation from the typical recipe I've used in the past.  The yeast, however, is the same.  The Wyeast package I used was exactly 1 year old, so I knew it would need some special care. I built it up over about 3 weeks to get it healthy again using a small 500 mL starter, then stepped it up to 1000, 1500, and eventually almost 2L by the time I brewed.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.00 pounds Candi Sugar, Clear  
1.00 pounds Dextrose (Corn Sugar)  
Non-Fermentables
4 tbs Yeast Nutrient @ 15 minutes  
2 tablets Whirlfloc @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Bier de Garde
Manufacturer: Wyeast
Product ID: 3725
Type: Ale
Flocculation: Low
Attenuation: 74-79%
Alcohol Tolerance: High
Temperature Range: 70–95°F
Amount: 1500 ml
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Step Temperature Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 29.5 Efficiency: 89.2%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 75 min. 150°F

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

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Special Procedures

Started fermentation at 64F and gradually raised it 1F per day until it reached 71F (1 week).  Fermentation was steady and continued for another 2 weeks before transferring to secondary.  Gravity was 1.014, so I'll let it rest here for a day or two to let it hopefully finish out, then I'll slowly lower the temperature to start lagering.  

Fermentation
Primary: 21 days @ 70° F
Secondary: 7 days @ 70° F
Tertiary: 0 days @ ° F
Lager: 21 days @ 40° F
Age: 28 days @ 52° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Biere de Garde 2012
Competition: Rocky Mountain Homebrew Club Challenge
Date: Nov 3, 2012
Style: Biere de Garde
Place: 2nd (Silver)
Chris's Logs
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2015 Rock Hoppers Wee... Sep 19, 2015
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