Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Biere De Garde 2012 [Biere de Garde]

Biere de Garde – All Grain GONE

Batch Size:

12 gallons

Boil Time:

90 min

Brew Date:

March 3, 2012

Tap Date:

May 5, 2012

Statistics

Target OG:

1.078 18.9° P

OG:

1.074 18° P

Reading 1:

1.014 3.6° P at 21 days

Reading 2:

1.008 2.1° P at 46 days

Target FG:

1.010 2.6° P

FG:

1.008 2.1° P

Real Extract:

5° P

Attenuation:

88.3% Apparent – 72.2% Real

Color:

11.2 SRM

IBU:

27.8 Daniels

BU/GU:

0.38

ABV:

8.8%

ABW:

6.9%

Calories:

241 12 oz

General Info

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.

Malts and Grains

Amount	Malt/Grain	% of Grist
18.00 pounds	Belgian Munich Malt	60%
10.00 pounds	Belgian Plisen Malt	33.3%
2.00 pounds	Belgian Caravienne Malt	6.7%
30.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.00 pounds	Candi Sugar, Clear
1.00 pounds	Dextrose (Corn Sugar)

Non-Fermentables

Amount	Non-Fermentable	Time
4 tbs	Yeast Nutrient	15 minutes
2 tablets	Whirlfloc	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.75 ounces	Magnum	60 min	Bittering	Boil	Pellets	10.0%
1.50 ounces	Styrian Golding	20 min	Aroma	Boil	Pellets	5.2%
3.25 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Bier de Garde	Wyeast	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 Step Temperature Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash 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

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

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 and Aging

Primary:

21 days @ 70° F

Secondary:

7 days @ 70° F

Tertiary:

0 days @ ° F

Lager:

21 days @ 40° F

Age:

28 days @ 52° F

Biere de Garde 2012

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:	9.6
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	90
OG:	1.074 / 18° P
Mash PH:
Boil PH:

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Log: Biere De Garde 2012