Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Biere De Garde

Biere de Garde – All Grain GONE

Batch Size:

11 gallons

Boil Time:

120 min

Brew Date:

October 10, 2010

Tap Date:

December 12, 2010

Statistics

Target OG:

1.089 21.3° P

OG:

1.084 20.2° P

Reading 1:

1.010 2.6° P at 23 days

Reading 2:

1.010 2.6° P at 63 days

Target FG:

1.101 24° P

FG:

1.010 2.6° P

Real Extract:

5.8° P

Attenuation:

87.1% Apparent – 71.3% Real

Color:

18 SRM

IBU:

30.9 Daniels

BU/GU:

0.37

ABV:

9.9%

ABW:

7.7%

Calories:

272 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
18.00 pounds	Belgian Munich Malt	59.7%
6.00 pounds	Belgian Plisen Malt	19.9%
2.00 pounds	Belgian Caravienne Malt	6.6%
0.13 pounds	British Black Patent Malt	0.4%
4.00 pounds	German Vienna Malt	13.3%
30.13 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
3.00 pounds	Candi Sugar, Amber

Non-Fermentables

Amount	Non-Fermentable	Time
2	Whirlfloc	15 minutes
10 tsp	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.25 ounces	Magnum	90 min	Bittering	Boil	Pellets	12.5%
1.50 ounces	Hallertauer Mittlefruh	20 min	Aroma	Boil	Pellets	3.8%
2.75 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Biere de Garde	Wyeast Labs	3725	1500 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile Parker, CO

Calcium:

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 and Aging

Primary:

4 days @ 68° F

Secondary:

7 days @ 68° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

Biere de Garde - 2010

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	10
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	120
OG:	1.084 / 20.2° P
Mash PH:
Boil PH:

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Log: Biere De Garde - 2010