BrewBlog: Biere de Garde 2013
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: September 1, 2013
Yield: 12 gallons
Reference
Color (SRM/EBC):
20.1/39.6
Bitterness (Calc): 23 IBU (Daniels)
BU/GU: 0.29
Calories: 256 (12 ounces)
Conditioning: Keg
ABV: 9.9%
ABW: 7.7%
OG: 1.080
OG (Plato): 19.33° P
Target OG: 1.078
Reading 1: 1.016  (13 days)
Reading 2: 1.006  (56 days)
FG: 1.006
FG (Plato): 1.54° P
Target FG: 1.007
Real Extract: 4.76° P
App. Atten.: 92%
Real Atten.: 75.4%
Status: Bottled
General Information
Method: All Grain

Added to boil:

1 lb Dark Belgian Candi Sugar

1 lb Corn Sugar (Dextrose) 

Add 2-3 days in Primary:

2 lb Table Sugar (Sucrose)

Target OG w/o the table sugar is 1.070.  Actual was 1.072. The table sugar should add about 8 GP to the effective OG of 1.080.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.00 pounds Sucrose (Table Sugar)  
1.00 pounds Candi Sugar, Dark  
1.00 pounds Dextrose (Corn Sugar)  
Non-Fermentables
2 tablets Whirlfloc @ 15 minutes  
3 tbsp Yeast Nutrient @ 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: 3000 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: 87.9%
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%
Fermentation
Primary: 10 days @ 68° F
Secondary: 30 days @ 50° F
Tertiary: . days @ ° F
Age: 30 days @ 50° F
Tasting Reviews
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Farmhouse Saison 2015 Oct 9, 2015
2015 Rock Hoppers Wee... Sep 19, 2015
Ugholf Fresh Hop 2015 Sep 6, 2015
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