BrewBlog: Biere de Garde 2015
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: December 30, 2015
Yield: 12 gallons
Reference
Color (SRM/EBC):
18.6/36.6
Bitterness (Calc): 24 IBU (Tinseth)
BU/GU: 0.3
Calories: 253 (12 ounces)
Conditioning: Keg
ABV: 10.4%
ABW: 8.1%
OG: 1.080
OG (Plato): 19.33° P
Target OG: 1.080
Reading 1: 1.008  (21 days)
Reading 2: 1.004  (45 days)
FG: 1.002
FG (Plato): 0.52° P
Target FG: 1.008
Real Extract: 3.92° P
App. Atten.: 97.3%
Real Atten.: 79.7%
Status: On Tap
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Candi Sugar, Dark  
1.00 pounds Candi Syrup - 90 SRM  
2.00 pounds Sucrose (Table Sugar)  
Non-Fermentables
2 tbsp 5.2 Stabilizer @ Mash minutes  
2 tablets Whirlfloc @ 15 minutes  
10 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 120 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: 3500 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

Two Step Temperature Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 37.9 Efficiency: 115%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 100% of mash water at 129° F / 54° C

2 Saccharification Temperature 75 min. 150°F

Heat to 150° F / 65.5°C over 15 minutes

3 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%
Tasting Reviews
print logprint default Output to Beer XML
Chris's Logs
All Club Logs
BYO Black Widow Porte... Nov 5, 2016
Spring Saison 2016 Mar 5, 2016
New Year’s Ugh ... Jan 2, 2016
Biere de Garde 2015 Dec 30, 2015
Creamed Ugh Q4 2015 Nov 9, 2015
Farmhouse Saison 2015 Oct 9, 2015
2015 Rock Hoppers Wee... Sep 19, 2015
Ugholf Fresh Hop 2015 Sep 6, 2015
<< <  More  [1] 2 3 4 5 > >>