Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Fetchez La Vache [Biere de Garde]

Biere de Garde – All Grain GONE

Batch #:

17-2012

Batch Size:

10 gallons

Boil Time:

90 min

Brew Date:

September 23, 2012

Tap Date:

December 30, 2012

Statistics

Target OG:

1.070 17.1° P

OG:

1.070 17.1° P

Target FG:

1.014 3.6° P

FG:

1.012 3.1° P

Real Extract:

5.6° P

Attenuation:

81.9% Apparent – 67.3% Real

Color:

9.8 SRM

IBU:

26.8 Rager

BU/GU:

0.38

ABV:

7.7%

ABW:

Calories:

228 12 oz

Comments

Pitched yeast at 74°F - climbed to 80°F by the end of the first full day of fermentation.

OG was without the added sugar. Added turbinado sugar 2 days after fermentation began.

Malts and Grains

Amount	Malt/Grain	% of Grist
20.50 pounds	German Pilsen Malt (2-Row)	78.5%
4.00 pounds	German Light Munich Malt	15.3%
1.50 pounds	Belgian Caravienne Malt	5.7%
0.13 pounds	American Black Patent	0.5%
26.13 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
3.00 ounces	Willamette	60 min	Bittering	Boil	Pellets	4.5%
3.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Canadian/Belgian	Wyeast	3864	3000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.00 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

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:

0.80 gallons

Loss:

1.00 gallons

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

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 London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Procedure

Add yeast at 66 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 70. Finish fermentation at that temperature.
Lager and cellar for 35-60 days.
Alternative yeast: Wyeast Bier de Garde (3725).

Fermentation and Aging

Primary:

14 days @ 68° F

Lager:

60 days @ 32° F

Fetchez la Vache

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	8.7
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	7.8
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.070 / 17.1° P
Mash PH:
Boil PH:

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.

Log: Fetchez La Vache

Biere de Garde – All Grain GONE

Statistics

Comments

Malts and Grains

Hops

Yeasts

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

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

Mash Steps

Water Profile London, England

Procedure

Fermentation and Aging

Fetchez la Vache

Brew Day Data

Scale Recipe

’s Most Recent Logs